Get ready to indulge in a dish that brings the vibrant flavors of Louisiana right to your kitchen. This Cajun Seafood Alfredo is the ultimate comfort food, blending a rich, creamy parmesan sauce with a kick of spicy Cajun seasoning and a generous medley of perfectly cooked seafood. It’s a restaurant-quality meal that’s surprisingly simple to whip up on a weeknight, yet elegant enough to impress guests at your next dinner party. If you’re craving a pasta dish that’s anything but boring, you’ve found your new favorite.
We combine tender shrimp and succulent scallops with a velvety, homemade alfredo sauce that’s infused with bold spices. Tossed with classic fettuccine, every bite is a perfect harmony of creamy, spicy, and savory. This recipe is all about balancing rich flavors for a truly unforgettable pasta experience.
Why This Cajun Seafood Alfredo Recipe is a Must-Try
This isn’t just another pasta dish; it’s an experience. Here’s why you’ll fall in love with this recipe:
- Bold, Balanced Flavor: The homemade Cajun seasoning provides a warm, spicy kick that perfectly cuts through the richness of the creamy Alfredo sauce.
- Perfectly Cooked Seafood: We’ll guide you on how to cook the shrimp and scallops to tender perfection, ensuring they don’t get tough or rubbery.
- Quick and Easy: From start to finish, this impressive meal comes together in about 40 minutes, making it perfect for busy weeknights.
- Customizable Heat: You control the spice! Easily adjust the amount of Cajun seasoning to suit your family’s preferences.
Key Ingredients You’ll Need
This recipe uses simple, high-quality ingredients to create its signature flavor. Here’s what you’ll need to gather.
For the Creamy Cajun Sauce
- Butter: The rich base for our Alfredo sauce. Unsalted is best so you can control the sodium.
- Garlic: Freshly minced garlic adds an aromatic depth that is essential to any good pasta sauce.
- All-Purpose Flour: Just a little to help thicken the sauce into a velvety consistency.
- Heavy Cream: This is the key to an ultra-creamy, luxurious sauce.
- Chicken Broth: Adds a layer of savory flavor and helps thin the sauce to the perfect coating consistency.
- Parmesan Cheese: Freshly grated Parmesan cheese will melt much better than pre-shredded and provides that classic, nutty Alfredo flavor.
- Cajun Seasoning: Use your favorite store-bought brand or make your own! This blend of paprika, cayenne, garlic powder, and oregano is the star of the show.
For the Seafood and Pasta
- Fettuccine: The traditional pasta for Alfredo, its wide, flat shape is perfect for holding onto the creamy sauce.
- Shrimp: Large shrimp, peeled and deveined, work best.
- Scallops: Sea scallops add a touch of sweetness and luxury. For a perfect cook, check out these tips on making the ultimate seared scallops.
- Olive Oil: For searing the seafood.
- Fresh Parsley: For a touch of fresh, green flavor and color as a garnish.
How to Make Cajun Seafood Alfredo (Step-by-Step)
Follow these simple steps to create a show-stopping pasta dinner.
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the fettuccine according to package directions until al dente. Reserve about one cup of the pasta water before draining.
- Sear the Seafood: While the pasta cooks, pat the shrimp and scallops completely dry with paper towels. Season them with a sprinkle of Cajun seasoning. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the shrimp and cook for 1-2 minutes per side, until pink and opaque. Remove from the skillet and set aside. Add the scallops and sear for 1-2 minutes per side, until golden brown. Remove and set aside.
- Start the Sauce: In the same skillet, melt the butter over medium heat. Add the minced garlic and cook until fragrant, about 30 seconds. Whisk in the flour and cook for one minute to create a roux.
- Build the Cream Sauce: Slowly whisk in the chicken broth, ensuring there are no lumps. Gradually pour in the heavy cream, whisking constantly. Bring the mixture to a gentle simmer and let it cook for 3-4 minutes, until it begins to thicken.
- Add Cheese and Seasoning: Reduce the heat to low and stir in the grated Parmesan cheese until smooth. Add the Cajun seasoning, salt, and pepper. Taste and adjust the seasoning as needed. If the sauce is too thick, you can add a splash of the reserved pasta water.
- Combine and Serve: Add the drained fettuccine and the cooked seafood back into the skillet with the sauce. Toss gently to coat everything evenly. Garnish with fresh parsley and serve immediately.
Pro Tips for Restaurant-Quality Results
- Don’t Overcook the Seafood: Seafood cooks very quickly. The key is to sear it hot and fast and then remove it from the pan. It will finish cooking when you add it back to the hot sauce.
- Use Freshly Grated Parmesan: Pre-shredded cheeses contain anti-caking agents that can make your sauce gritty. Grating a block of Parmesan cheese yourself will result in a much smoother, creamier sauce.
- Reserve Pasta Water: The starchy pasta water is liquid gold! It helps to emulsify the sauce and thin it to the perfect consistency if it becomes too thick.
- Toast Your Spices: For an even deeper flavor, toast your Cajun seasoning in the pan for about 30 seconds with the garlic before making the roux.
Variations and Customizations
One of the best things about this Cajun Seafood Alfredo is how easily you can adapt it. Here are a few ideas:
- Add Sausage: For a smokier flavor, add some sliced andouille sausage to the pan when you sear the seafood.
- Include Veggies: Sautéed bell peppers and onions (the “Holy Trinity” of Cajun cooking) are a fantastic addition. Add them to the skillet after the seafood and cook until softened.
- Try Different Proteins: Not a fan of seafood? This sauce is incredible with blackened chicken. For a lighter version, you could try this healthy chicken alfredo (coming soon) recipe as a base.
- Adjust the Spice: If you’re sensitive to heat, start with half the amount of Cajun seasoning and add more to taste. For extra fire, add a pinch of red pepper flakes.
Frequently Asked Questions
Absolutely! You have complete control over the heat level. Simply reduce the amount of Cajun seasoning in the recipe. Start with one tablespoon and add more until you reach your desired level of spiciness.
The key to a smooth, creamy sauce is to use freshly grated Parmesan cheese. Pre-shredded cheeses contain anti-caking starches that prevent them from melting smoothly. Also, be sure to add the cheese over low heat to prevent it from separating.
Cajun Alfredo sauce is a blend of traditional Alfredo ingredients like butter, heavy cream, and Parmesan cheese, elevated with a bold mix of Cajun seasonings such as paprika, cayenne pepper, garlic powder, and oregano.
Shrimp and sea scallops are excellent choices for this recipe as they cook quickly and absorb the flavor of the sauce beautifully. You could also add crawfish tails, lump crab meat, or mussels for a different variation.
This dish is very rich, so it pairs well with simple, fresh sides. A crisp green salad with a lemon vinaigrette, steamed asparagus, or a side of crusty garlic bread are all excellent options to complete the meal.
Serve This Delicious Cajun Seafood Alfredo
This rich and flavorful pasta is a complete meal on its own, but it also pairs beautifully with a few simple sides. A crisp green salad with a light vinaigrette can provide a refreshing contrast to the creamy sauce. And of course, you can never go wrong with a side of warm, crusty homemade garlic knots for dipping into any extra sauce.
We are confident this will become one of your new favorite dinner recipes. It’s a dish that brings people together and always feels like a special occasion. If you make this Cajun Seafood Alfredo, please let us know what you think in the comments below and be sure to share it on Pinterest!
Cajun Seafood Alfredo Recipe
Cajun Seafood Alfredo: A Rich & Spicy Pasta Recipe
Ingredients
Equipment
Instructions
- Cook the fettuccine in a large pot of salted boiling water according to package directions until al dente. Before draining, reserve 1 cup of pasta water.
- While pasta cooks, pat shrimp and scallops dry and season with a pinch of Cajun seasoning. Heat olive oil in a large skillet over medium-high heat. Sear shrimp for 1-2 minutes per side, then remove. Sear scallops for 1-2 minutes per side, then remove.
- In the same skillet, melt butter over medium heat. Add minced garlic and cook for 30 seconds until fragrant. Whisk in flour and cook for 1 minute.
- Slowly whisk in the chicken broth, then the heavy cream. Bring to a simmer and cook for 3-4 minutes until it starts to thicken.
- Reduce heat to low. Stir in the grated Parmesan cheese until the sauce is smooth. Add the Cajun seasoning, salt, and pepper. Taste and adjust.
- Add the drained fettuccine and the cooked seafood back to the skillet. Toss gently to coat everything in the sauce. If needed, add a splash of reserved pasta water to reach the desired consistency.
- Serve immediately, garnished with fresh parsley.
Notes
Use Freshly Grated Parmesan: This is key for a smooth, non-gritty sauce.
Reserve Pasta Water: It's the secret to perfecting the sauce's consistency.
