Cajun Alfredo Seafood Pasta Recipe

Cook pasta

Bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente according to package instructions (about 9–11 minutes). Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.

Make roux base

In a large skillet or sauté pan over medium heat, melt 4 tbsp butter with 1 tbsp olive oil. Add the minced garlic and cook, stirring, until fragrant but not browned, about 45 seconds. Sprinkle the 1 tbs flour over the garlic-butter and whisk continuously for 1 minute to cook the flour.

Finish Alfredo sauce

Gradually whisk in 1 cup whole milk and 1 cup heavy cream, bringing the mixture to a gentle simmer. Cook, stirring occasionally, until the sauce thickens slightly, about 4–6 minutes. Reduce heat to low and stir in 1 cup grated Parmesan until melted and smooth. Season with 1.5 tsp Cajun seasoning, 1 tsp salt, 1/2 tsp black pepper, and 1 tbsp lemon juice. If the sauce is too thick, add reserved pasta water 2 tbsp at a time until desired consistency is reached. Keep sauce warm on very low heat.

Combine pasta with sauce

Add the drained fettuccine to the pan with the sauce and toss gently to coat, adding a splash of pasta water if needed to loosen. Taste and adjust seasoning.

Season seafood

Pat the shrimp, scallops and crawfish tails dry with paper towels. In a bowl, toss them with 1 tsp Cajun seasoning, 1/2 tsp paprika, and 1/4 tsp salt until evenly coated.

Sear seafood

Heat a separate large skillet over medium-high heat and add 1 tbsp vegetable oil. When shimmering, add the shrimp and scallops in a single layer (do not overcrowd; work in two batches if necessary). Sear without moving for 1–1.5 minutes until a golden crust forms, flip and cook another 1 minute until just opaque. Add crawfish tails at the end and cook 30–45 seconds until heated through. Remove seafood from pan to a plate and cover loosely to keep warm. Do not overcook—the seafood will finish in the sauce briefly.

Incorporate seafood into sauce

Return the cooked seafood to the Alfredo-coated pasta in the sauce pan and gently fold to combine. Heat together over low for 1–2 minutes to marry flavors. Stir in 2 tbsp chopped fresh parsley and 1 tbsp lemon juice if desired. Taste and adjust salt, pepper or Cajun seasoning to preference.

Prepare garlic butter

Preheat oven to 400°F (200°C). Slice the loaf in half lengthwise. In a small bowl, combine 4 tbsp softened butter, 2 minced garlic cloves, 1 tsp olive oil, 1/4 tsp salt and 1 tbsp chopped parsley until smooth.

Bake bread

Spread the garlic butter evenly over the cut sides of the loaf. Place on a baking sheet, cut-side up, and bake for 8–10 minutes until the butter melts and the edges are golden. For extra crispness, broil 1–2 minutes while watching closely. Slice into serving pieces.

Divide the Cajun Alfredo seafood pasta among 4 plates or 3 large portions. Sprinkle each portion with extra grated Parmesan and a pinch of red pepper flakes if using. Garnish with any remaining chopped parsley and serve immediately with warm garlic bread on the side.