Get ready to indulge in the ultimate comfort food experience with this incredible Cajun Seafood Alfredo. This isn’t just another pasta dish; it’s a celebration of bold flavors and luxurious textures. We’re talking perfectly cooked shrimp and scallops swimming in a rich, spicy, and unbelievably creamy Alfredo sauce, all tossed with tender fettuccine. Forget bland, boring pasta nights. This recipe brings the vibrant taste of New Orleans right to your kitchen, and it’s surprisingly easy to master. We’ll show you how to build a flawless sauce and cook your seafood to perfection every single time.
Why This Cajun Seafood Alfredo Recipe is a Must-Try
This recipe stands out from the rest. It’s designed for maximum flavor and foolproof execution, making it perfect for both weeknight dinners and special occasions.
- Incredibly Flavorful: The sauce strikes the perfect balance between rich, creamy Alfredo and the zesty, spicy kick of Cajun seasoning.
- Luxurious Yet Easy: With succulent shrimp, tender scallops, and the option to add lump crab, this dish feels like a five-star restaurant meal but comes together in about 30 minutes.
- Perfectly Creamy Sauce: We’ll share the secrets to a velvety smooth sauce that never breaks or gets greasy.
- A True Crowd-Pleaser: This is the kind of meal that gets rave reviews from family and friends. It’s pure, satisfying comfort in a bowl.
The Stars of the Show: Key Ingredients
The magic of this dish lies in using quality ingredients. Here’s what you’ll need to create this masterpiece.
For the Seafood
A combination of seafood creates the best texture and flavor. We recommend using large shrimp, peeled and deveined, and large sea scallops. Patting them completely dry before searing is the key to getting that beautiful golden-brown crust. For tips on achieving perfectly seared scallops, see our guide.
For the Creamy Cajun Alfredo Sauce
This sauce builds on the classic flavors of fettuccine alfredo with a spicy twist. You’ll need unsalted butter, fresh garlic, heavy cream, and—the most important ingredient—freshly grated Parmesan cheese. Avoid the pre-shredded kind, as it contains anti-caking agents that can make your sauce gritty. The final touch is a good quality Cajun seasoning. Feel free to use your favorite brand, or even make your own!
The Pasta
Fettuccine is the traditional choice for Alfredo sauce, as its wide, flat shape is perfect for catching all that creamy goodness. However, you can also use linguine, pappardelle, or even penne.
How to Make Cajun Seafood Alfredo: A Step-by-Step Guide
Follow these simple steps to create a flawless and delicious pasta dinner.
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook your fettuccine according to package directions until al dente. Just before draining, reserve about one cup of the starchy pasta water.
- Sear the Seafood: While the pasta cooks, heat olive oil in a large skillet or Dutch oven over medium-high heat. Pat the shrimp and scallops completely dry and season with a pinch of Cajun seasoning. Add the shrimp and cook for 1-2 minutes per side, until pink and opaque. Remove from the skillet. Add the scallops and sear for 1-2 minutes per side until golden brown. Remove them from the skillet and set aside with the shrimp.
- Start the Sauce: In the same skillet, reduce the heat to medium-low. Add the butter and let it melt. Add the minced garlic and cook for about 30 seconds until fragrant, being careful not to burn it.
- Build the Creamy Base: Slowly pour in the heavy cream, whisking constantly. Bring the mixture to a gentle simmer and let it cook for 2-3 minutes to thicken slightly. Stir in the Cajun seasoning and black pepper.
- Add the Cheese: Remove the skillet from the heat. This is the most important step to prevent the sauce from separating. Gradually add the freshly grated Parmesan cheese, whisking until the sauce is completely smooth and creamy.
- Combine and Serve: Add the drained fettuccine to the skillet with the sauce. Toss to coat the pasta completely. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency. Gently fold in the cooked shrimp and scallops. Serve immediately, garnished with fresh parsley and extra Parmesan cheese.
Pro Tips for the Perfect Seafood Alfredo
Keep these simple tips in mind to elevate your dish from great to unforgettable.
- Use Freshly Grated Parmesan: This is non-negotiable for a smooth, creamy sauce. The texture is vastly superior to pre-shredded cheese.
- Don’t Overcook the Seafood: Seafood cooks incredibly fast. Searing it for just a couple of minutes per side is all you need. It will finish cooking when you add it back to the hot pasta.
- Reserve Your Pasta Water: The starchy water is liquid gold. It helps to emulsify the sauce and thin it out to the perfect consistency without diluting the flavor.
- Low Heat for the Sauce: Never let a cream sauce boil, especially after the cheese is added. Low, gentle heat is the key to keeping it smooth.
Delicious Variations to Try
While this recipe is fantastic as is, feel free to customize it to your liking.
- Add Sausage: For a smokier, heartier dish, add sliced andouille sausage and cook it before you sear the seafood.
- Make it Extra Spicy: Add a pinch of cayenne pepper or red pepper flakes to the sauce along with the Cajun seasoning. For another spicy pasta night, check out our spicy Cajun chicken alfredo.
- Stir in Veggies: Wilted spinach, sun-dried tomatoes, or sautéed bell peppers and onions make great additions.
- Luxury Edition: Gently fold in 4-6 ounces of lump crabmeat at the very end for a truly decadent meal.
What to Serve with Your Cajun Creation
This rich pasta dish is a meal in itself, but it pairs wonderfully with a few simple sides. A crisp green salad with a light vinaigrette or some crusty garlic bread for dipping into the extra sauce are both excellent choices. Steamed asparagus or roasted broccoli also complement the flavors perfectly.
Storing and Reheating Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, add the pasta to a skillet over low heat with a splash of milk or cream. Stir gently until it’s warmed through. This method helps the sauce return to its creamy state without becoming oily.
Frequently Asked Questions
Absolutely! The heat level is easy to control. Simply reduce the amount of Cajun seasoning to your preference. You can start with half the recommended amount and add more until it’s perfect for you.
The key is to use low and slow heat. After gently simmering the cream, remove the pan from the heat completely before you whisk in the freshly grated Parmesan cheese. This prevents the dairy from overheating and breaking.
Cajun Alfredo sauce is a rich, creamy sauce made with traditional Alfredo ingredients like butter, garlic, heavy cream, and Parmesan cheese, but with the added kick of bold and spicy Cajun seasoning.
A combination works beautifully! We recommend large shrimp and sea scallops. For a touch of luxury, you can also add lump crabmeat at the end. Crawfish tails or lobster meat are also fantastic options.
Reheat it gently on the stovetop over low heat. Add a splash of milk or cream to loosen the sauce and restore its creamy texture. Avoid the microwave, as it can make the seafood rubbery and the sauce oily.
Your New Favorite Weeknight Luxury
This Cajun Seafood Alfredo recipe delivers a restaurant-quality meal with minimal stress. It’s the perfect way to turn an ordinary evening into something special. If you make this recipe, we’d love to hear about it! Leave a comment below, and don’t forget to share your creations with us on Pinterest.
Cajun Seafood Alfredo Recipe
Cajun Seafood Alfredo (The Best Creamy & Spicy Recipe)
Ingredients
Equipment
Method
- Cook fettuccine according to package directions in a large pot of salted water. Before draining, reserve 1 cup of pasta water.
- While pasta cooks, heat olive oil in a large skillet over medium-high heat. Pat shrimp and scallops dry and season lightly with Cajun seasoning. Sear shrimp for 1-2 minutes per side and remove. Sear scallops for 1-2 minutes per side and remove.
- Reduce heat to medium-low. Add butter to the same skillet. Once melted, add minced garlic and cook for 30 seconds until fragrant.
- Slowly whisk in the heavy cream. Bring to a gentle simmer for 2-3 minutes to thicken. Stir in the Cajun seasoning and black pepper.
- Remove the skillet from the heat. Gradually add the grated Parmesan cheese, whisking continuously until the sauce is smooth.
- Add the drained pasta to the sauce and toss to coat. If needed, add a splash of reserved pasta water to achieve the desired consistency. Gently fold in the cooked shrimp and scallops.
- Serve immediately, garnished with fresh parsley and extra Parmesan cheese.
Notes
Don't overcrowd the pan when searing the seafood. Cook in batches if necessary to ensure a good sear.
Adjust the amount of Cajun seasoning to control the spice level.
