Ingredients
- Lobster meat, cooked and chopped: 1 cup
- Crab meat, cooked: 1 cup
- Fettuccine pasta: 1 pound
- Heavy cream: 2 cups
- Butter: 1/2 cup
- Parmesan cheese, grated: 1 cup
- Cajun seasoning: 2 tablespoons
- Garlic, minced: 2 cloves
Instructions
- Step 1: Cook fettuccine pasta according to package directions. Drain, reserving about 1 cup of pasta water.
- Step 2: While pasta cooks, melt butter in a large skillet over medium heat. Add minced garlic and cook until fragrant (about 1 minute).
- Step 3: Pour in heavy cream and bring to a simmer. Reduce heat to low and stir in Parmesan cheese and Cajun seasoning. Simmer until the sauce thickens slightly (about 5 minutes), stirring constantly.
- Step 4: Add lobster and crab meat to the Alfredo sauce and gently heat through.
- Step 5: Add the cooked fettuccine to the skillet with the sauce. Toss to coat. If the sauce is too thick, add a little of the reserved pasta water until desired consistency is reached.
- Step 6: Serve immediately, garnished with extra Parmesan cheese, if desired.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 2 days, but be aware the sauce may thicken.
- Reheat gently over low heat on the stovetop, adding a splash of milk or cream to loosen the sauce and prevent it from separating.
- Garnish with freshly chopped parsley and a sprinkle of paprika for an extra touch of elegance and flavor.
- Don't overcook the seafood in the sauce; gently heating it through preserves its delicate flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American