Cajun Seafood Pasta with Lobster, Crab, and Salmon

This Cajun seafood pasta is a rich, creamy, and flavorful dish that combines lobster, crab, and salmon with a spicy Cajun cream sauce. I love how the buttery seafood pairs with the smoky seasoning, while the pasta ties everything together for a comforting yet indulgent meal.

Why You’ll Love This Recipe

I like that this pasta feels like restaurant-quality comfort food but is simple enough to make at home. The Cajun seasoning gives the cream sauce a bold kick, while the seafood keeps it elegant and satisfying. I also enjoy that this dish is versatile—I can serve it as a weeknight dinner when I want something hearty or as a special-occasion meal that impresses every time.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1/2 lb lobster tail, cooked and chopped
• 1/2 lb crab meat
• 1/2 lb salmon, cooked and flaked
• 8 oz fettuccine pasta
• 2 tablespoons Cajun seasoning
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup Parmesan cheese
• 1 tablespoon butter
• Salt and pepper, to taste

Directions

1. I cook the fettuccine pasta according to the package directions, then drain and set it aside.
2. In a large pan, I heat olive oil over medium heat, add the garlic, and sauté for about a minute until fragrant.
3. I stir in the heavy cream, butter, and Cajun seasoning, letting it simmer for 3–4 minutes until the sauce thickens.
4. I mix in the Parmesan cheese, then fold in the lobster, crab, and salmon until everything is coated in the creamy sauce.
5. I season with salt and pepper to taste, then toss the pasta in until well combined.
6. I serve the pasta hot, finishing with extra Parmesan and a sprinkle of Cajun seasoning on top.

Servings and timing

This recipe makes about 4 servings. Prep time is around 10 minutes, cooking time takes about 20 minutes, and the whole dish is ready in roughly 30 minutes.

Variations

Sometimes I like to add shrimp or scallops for even more variety. If I want it spicier, I use extra Cajun seasoning or add a pinch of cayenne pepper. For a lighter version, I replace some of the heavy cream with half-and-half. I’ve also swapped the fettuccine for linguine or penne pasta, and it works beautifully.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I add a splash of cream or milk to loosen the sauce and warm it gently over low heat to keep the seafood tender. I don’t recommend freezing this dish, as the cream sauce and seafood don’t hold up well.

FAQs

Can I use pre-cooked seafood?

Yes, I often use pre-cooked lobster or crab to save time. I just make sure to fold it in gently so it doesn’t overcook in the sauce.

What pasta works best with this recipe?

I prefer fettuccine because it holds the sauce well, but linguine, spaghetti, or even short pasta like penne work too.

How can I make this dish less spicy?

I use less Cajun seasoning or choose a mild version. I also balance it with a little extra cream.

Can I make this pasta without cream?

Yes, I can use half-and-half or even a mix of milk and a bit of cream cheese to create a lighter but still creamy sauce.

What vegetables can I add to this pasta?

I like adding sautéed bell peppers, spinach, or mushrooms for extra flavor and nutrition.

Conclusion

This Cajun seafood pasta with lobster, crab, and salmon is one of my favorite comfort meals when I want something rich and full of flavor. I like how it combines creamy Alfredo-style sauce with bold Cajun spice and tender seafood, making every bite indulgent. Whether I serve it for a weeknight treat or a special dinner, it always impresses.

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