Ingredients
- Fettuccine Pasta: 1 pound
- Lobster Meat: 1 pound, cooked and chopped
- Crab Meat: 1 pound, cooked and picked over
- Heavy Cream: 2 cups
- Butter: 1/2 cup
- Cajun Seasoning: 2 tablespoons
- Garlic: 4 cloves, minced
- Parmesan Cheese: 1 cup, grated
Instructions
- Step 1: Cook the fettuccine pasta according to package directions until al dente. Reserve 1 cup of pasta water before draining.
- Step 2: While the pasta is cooking, melt the butter in a large skillet over medium heat. Add the minced garlic and cook until fragrant, about 1 minute.
- Step 3: Pour in the heavy cream and bring to a simmer. Stir in the Cajun seasoning and grated Parmesan cheese. Reduce heat to low and simmer for 5 minutes, stirring occasionally, until the sauce thickens slightly.
- Step 4: Add the cooked lobster and crab meat to the Alfredo sauce. Gently stir to combine and heat through, about 2-3 minutes. Be careful not to overcook the seafood.
- Step 5: Add the drained pasta to the skillet with the Alfredo sauce. Toss to coat, adding reserved pasta water if needed to adjust the consistency of the sauce.
- Step 6: Serve immediately, garnished with extra Parmesan cheese and a sprinkle of Cajun seasoning, if desired.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 2 days, but know the sauce may thicken.
- Gently reheat individual portions in a skillet over low heat with a splash of milk or cream to restore its creamy consistency.
- For an elegant presentation, serve in warmed bowls and garnish with fresh parsley sprigs and a lemon wedge.
- Don't skimp on the quality of the Parmesan; freshly grated makes a world of difference in the Alfredo's flavor!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American