Get ready to indulge in a restaurant-quality dish right in your own kitchen! This Cajun Seafood Alfredo recipe is the perfect fusion of creamy, cheesy Alfredo sauce and bold, spicy Cajun flavors, all tossed with perfectly cooked fettuccine and a generous mix of tender seafood. It’s a decadent, comforting meal that’s surprisingly easy to whip up, making it ideal for a special weeknight dinner or for impressing guests. If you love rich pasta dishes with a kick, this is the recipe you’ve been waiting for.
Why This Is the Best Cajun Seafood Alfredo Recipe
Forget bland, boring pasta. This recipe is designed for maximum flavor and a truly unforgettable dining experience. We’re not just adding spice; we’re building layers of deep, savory flavor that will have everyone asking for seconds.
- Perfectly Balanced Flavors: The heat from the Cajun seasoning is perfectly balanced by the rich, creamy Parmesan Alfredo sauce. It’s spicy, savory, and cheesy all in one bite.
- Completely Customizable: Use your favorite mix of seafood! This recipe is fantastic with shrimp, scallops, crawfish, or even lump crab meat.
- Simple, Step-by-Step Instructions: We break down the process into easy-to-follow steps, ensuring your sauce is smooth and your seafood is perfectly cooked.
- Restaurant-Quality Results: Learn the simple secrets to making a creamy Alfredo sauce that never breaks and clings beautifully to every strand of pasta.
Key Ingredients for Success
The magic of this dish lies in using high-quality ingredients to build its signature flavor. Here’s what you’ll need:
For the Seafood:
- Mixed Seafood: I recommend a combination of large shrimp (peeled and deveined) and bay scallops. Crawfish tails or lump crab meat are also excellent additions.
- Cajun Seasoning: This is the star of the show. A good quality blend will provide all the necessary spice and flavor. For a truly authentic taste, try making your own homemade Cajun seasoning.
- Butter & Olive Oil: Using both gives you a high smoke point for searing the seafood and the rich flavor of butter.
For the Creamy Alfredo Sauce:
- Fettuccine: The classic pasta for Alfredo. Its wide, flat shape is perfect for holding onto the rich sauce.
- Heavy Cream: This is essential for a rich, creamy sauce that won’t curdle. Do not substitute with milk.
- Parmesan Cheese: Use freshly grated Parmesan cheese from a block. Pre-shredded cheese contains anti-caking agents that can make your sauce grainy.
- Garlic: Freshly minced garlic provides the best flavor.
- Chicken Broth: A little broth helps to thin the sauce to the perfect consistency without diluting the flavor.
How to Make Cajun Seafood Alfredo Step-by-Step
Making this incredible pasta is easier than you think. Just follow these simple steps for a perfect result every time. We’ll start by cooking the seafood, then make the sauce while the pasta boils.
Step 1: Cook the Seafood
First, pat your seafood completely dry with paper towels. This is crucial for getting a beautiful sear. Season it generously on all sides with your Cajun seasoning. Heat butter and olive oil in a large skillet or Dutch oven over medium-high heat. Add the shrimp and scallops in a single layer, being careful not to overcrowd the pan. Cook for 1-2 minutes per side, until the shrimp are pink and opaque and the scallops are golden brown. Remove the seafood from the pan and set it aside.
Step 2: Start the Alfredo Sauce
In the same skillet, melt the remaining butter over medium heat. Add the minced garlic and sauté for about 30 seconds, until fragrant. Be careful not to let it burn. Pour in the chicken broth to deglaze the pan, scraping up any browned bits from the bottom—this is where the flavor is!
Step 3: Make it Creamy
Reduce the heat to low and slowly whisk in the heavy cream. Let it simmer gently for 2-3 minutes to thicken slightly. It’s important to keep the heat low to prevent the cream from curdling. Now, gradually add the freshly grated Parmesan cheese, whisking continuously until the sauce is smooth and creamy. Season with a little more Cajun seasoning, salt, and black pepper to taste.
Step 4: Combine and Serve
While you were making the sauce, your fettuccine should be cooked to al dente according to package directions. Drain the pasta, but reserve about a cup of the starchy pasta water. Add the drained pasta directly to the skillet with the Alfredo sauce. Add the cooked seafood back into the pan. Toss everything together gently until the pasta and seafood are fully coated in the sauce. If the sauce seems too thick, add a splash of the reserved pasta water to thin it to your desired consistency. Garnish with fresh parsley and extra Parmesan cheese, and serve immediately!
Tips for the Perfect Creamy Sauce
Making a flawless Alfredo sauce is the key to this dish. Here are a few pro tips:
- Use Freshly Grated Parmesan: I can’t stress this enough! It melts beautifully and creates a silky smooth sauce.
- Don’t Boil the Cream: Keep your burner on low to medium-low heat once the cream is added. Boiling can cause the sauce to separate.
- Use Full-Fat Dairy: Heavy cream is a must for richness and stability.
- Reserve Pasta Water: The starchy water is liquid gold. It helps emulsify the sauce and thin it out without making it watery. For a different take on a creamy pasta dish, check out this Creamy Pepper Jack Pasta.
Delicious Cajun Seafood Alfredo Variations
One of the best things about this recipe is how adaptable it is. If you’re a fan of spicy pasta, you’ll love our Cajun Steak Pasta as well. Here are some ideas to customize your Cajun Seafood Alfredo:
- Add Vegetables: Sautéed bell peppers (red, green, and yellow) and onions are a classic addition. Add them to the skillet after the seafood is cooked. Sliced mushrooms or steamed broccoli also work well.
- Make it Extra Spicy: Add a pinch of cayenne pepper or a dash of your favorite hot sauce to the Alfredo sauce for an extra kick.
- Try Different Seafood: This recipe is fantastic with almost any seafood. Try using calamari, mussels, or even chunks of a firm white fish like cod. For another seafood favorite, try this easy Coconut Shrimp Recipe.
Frequently Asked Questions
Absolutely! There are many excellent store-bought Cajun or Creole seasonings available. Just be mindful of the salt content—some blends are saltier than others, so you may need to adjust the amount of salt you add to the dish.
For a smooth, creamy sauce, always use freshly grated Parmesan cheese from a block. Pre-shredded cheeses have anti-caking agents that prevent them from melting properly. Also, be sure to keep the heat low when adding the cream and cheese.
A combination of large shrimp and scallops works beautifully. You can also use crawfish tails, lump crab meat, or even mussels. The key is to use seafood that cooks quickly and absorbs the flavor of the sauce.
Cajun Seafood Alfredo is very rich, so simple sides work best. A crisp green salad with a light vinaigrette, some crusty garlic bread for dipping, or simple roasted asparagus are all excellent choices.
Start with the amount of Cajun seasoning the recipe calls for, then taste the sauce before adding the pasta. You can always add more heat with a little extra seasoning, a pinch of cayenne pepper, or a dash of hot sauce.
What to Serve with Cajun Seafood Alfredo
This dish is a complete meal on its own, but a few simple sides can elevate it even further:
- Garlic Bread: Perfect for sopping up every last bit of that delicious sauce.
- A Simple Green Salad: A fresh salad with a light vinaigrette provides a refreshing contrast to the rich pasta.
- Roasted Vegetables: Roasted asparagus or broccoli complements the flavors of the dish beautifully.
Storing and Reheating
Store any leftover Cajun Seafood Alfredo in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm it in a saucepan over low heat. Add a splash of milk or cream to loosen the sauce and restore its creamy texture. Avoid microwaving, as it can make the seafood rubbery and cause the sauce to separate.
Enjoy Your Creamy Cajun Creation!
This Cajun Seafood Alfredo is a true showstopper of a meal, packed with bold flavors and creamy goodness. It’s the perfect way to bring a taste of New Orleans to your dinner table. We hope you love this recipe as much as we do! If you make it, please leave a comment below and share your creation on Pinterest!
Cajun Seafood Alfredo Recipe
Cajun Seafood Alfredo: The Ultimate Creamy & Spicy Pasta
Ingredients
Equipment
Method
- Cook fettuccine according to package directions until al dente. Drain, reserving 1 cup of pasta water.
- While pasta cooks, pat seafood dry and season generously with Cajun seasoning. Heat 1 tbsp butter and olive oil in a large skillet over medium-high heat. Add shrimp and scallops and cook for 1-2 minutes per side until seared and cooked through. Remove from skillet and set aside.
- In the same skillet, melt the remaining 1 tbsp of butter over medium heat. Add minced garlic and cook for 30 seconds until fragrant.
- Pour in the chicken broth, scraping the bottom of the pan. Reduce heat to low, then slowly whisk in the heavy cream. Let it simmer gently for 2-3 minutes to thicken.
- Gradually stir in the freshly grated Parmesan cheese until the sauce is smooth. Season with additional Cajun seasoning, salt, and pepper to taste.
- Add the drained fettuccine and cooked seafood to the skillet with the sauce. Toss to combine. If the sauce is too thick, add a splash of reserved pasta water. Serve immediately, garnished with fresh parsley.
Notes
Tip 2: Do not overheat the cream sauce to prevent it from separating.
Tip 3: Patting the seafood completely dry is essential for getting a good sear.
