Cajun Seafood Alfredo Recipe

Bring 4 cups water to a rolling boil in a large pot with 1 tablespoon salt. Add fettuccine and cook according to package directions until al dente (usually 8–11 minutes for dried; 2–4 for fresh). Reserve 1 cup of pasta cooking water, then drain pasta and set aside.

Pat shrimp dry and season lightly with 1/4 teaspoon of the Cajun seasoning. Slice smoked sausage into 1/4-inch rounds.

Heat 1 tablespoon unsalted butter in a large skillet over medium-high heat. Add the sausage slices and cook 2–3 minutes per side until browned. Transfer sausage to a plate and set aside.

In the same skillet, add the seasoned shrimp in a single layer and sear 1–2 minutes per side until just opaque. Remove shrimp and set aside with the sausage. If using cold or refrigerated cooked crawfish tails, add them at the end of sauce assembly for just warm-through (do not overcook).

To the now-empty skillet (reduce heat to medium), add 3 tablespoons unsalted butter. When melted, add diced onion, green pepper, and celery. Sauté 4–5 minutes until softened and translucent.

Add minced garlic and cook 30–45 seconds until fragrant, stirring constantly to prevent burning.

Sprinkle 1 tablespoon flour over the softened vegetables and stir to coat; cook 1 minute to remove raw flour taste.

Slowly whisk in 1 cup whole milk and 1 cup heavy cream, smoothing any lumps, and bring to a gentle simmer over medium-low heat. Reduce heat to low so the mixture barely bubbles.

Stir in 1 cup grated Parmesan and 2 tablespoons softened cream cheese (if using) until melted and smooth. If sauce is too thick, add up to 1/2 cup reserved pasta water, a few tablespoons at a time, to reach desired consistency.

Season the sauce with 2 teaspoons house Cajun seasoning, 1/2 teaspoon smoked paprika, 1/4 teaspoon cayenne (adjust to heat preference), and 1/2 teaspoon freshly ground black pepper. Taste and add salt as needed.

Return the browned sausage and cooked shrimp to the skillet with the sauce. Add crawfish tails and gently fold to coat, warming the seafood through for 1–2 minutes. Do not overcook shrimp or crawfish; they should be just heated and opaque.

Add the drained fettuccine to the skillet and toss to combine with the sauce and seafood. If the sauce is too thick, add reserved pasta water 1–2 tablespoons at a time until it lightly coats the noodles.

Taste and adjust seasoning — more Cajun seasoning or a pinch of salt if needed. If you prefer more brightness, squeeze 1–2 lemon wedges over the pasta and toss.

Divide the Cajun Seafood Alfredo among 4 warm plates or shallow bowls.

Garnish each portion with chopped fresh parsley, extra grated Parmesan, and a pinch of red pepper flakes if desired. Serve with remaining lemon wedges on the side.