When I first made Cajun Seafood Alfredo, it was one of those nights where I wanted something bold but comforting. I had shrimp, cream, and pasta on hand, and a jar of Cajun seasoning staring at me from the spice rack. That first bite was pure perfection — smoky, creamy, a little spicy, and loaded with seafood flavor. Since then, this dish has become my ultimate “impress-everyone” dinner.
It’s rich like a classic Alfredo, but the Cajun twist adds just the right kick. Whether you’re making it for a cozy night in or to wow family and friends, this dish delivers big flavor with minimal effort — right up there with my Creamy Parmesan Pasta Soup and White Lasagna Soup.
Cajun Seafood Alfredo
Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil. Cook fettuccine according to package directions until al dente. Drain and set aside.
- In a large skillet, heat olive oil and butter over medium-high heat. Add shrimp and crab (or scallops), sprinkle with ½ tablespoon Cajun seasoning, and cook for 2–3 minutes per side until opaque. Remove from skillet and set aside.
- In the same skillet, melt butter and add garlic. Cook for 30 seconds until fragrant. Stir in Cajun seasoning, heavy cream, and black pepper. Bring to a gentle simmer, stirring often.
- Whisk in Parmesan cheese gradually until the sauce becomes smooth and creamy.
- Return the seafood to the pan along with the cooked pasta. Toss well to coat everything in the sauce. Add more seasoning or cream if needed.
- Top with chopped parsley, extra Parmesan, and a pinch of red pepper flakes. Serve warm with garlic bread or a simple salad.
Nutrition
Notes
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Let us know how it was!Why You’ll Love Cajun Seafood Alfredo
This creamy pasta has everything you love about Cajun cuisine — bold spices, smoky depth, and fresh seafood — all wrapped up in a silky Alfredo sauce. It’s simple, quick, and completely satisfying. The best part? It comes together in about 30 minutes using one pan.
If you enjoy hearty, flavorful dinners like my French Onion Ground Beef or Hearty Pasta Fagioli Soup, this recipe will become a staple.
Ingredients You’ll Need
For the Cajun Alfredo Sauce:
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1 tablespoon Cajun seasoning (plus more to taste)
- 1 ½ cups heavy cream
- ¾ cup grated Parmesan cheese
- ¼ teaspoon black pepper
- Salt to taste
For the Seafood & Pasta:
- ½ pound shrimp, peeled and deveined
- ½ pound crab meat or scallops (optional mix)
- 8 ounces fettuccine or linguine
- 1 tablespoon olive oil
- 1 tablespoon butter
Optional Garnish:
- Chopped parsley
- Extra Parmesan
- Red pepper flakes
If you love creamy, cheesy sauces like this, you’ll also enjoy my Cheesy Ham and Potato Soup — same comfort, different flavor kick.
How to Make Cajun Seafood Alfredo
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil. Cook fettuccine according to package directions until al dente. Drain and set aside.
Step 2: Sauté the Seafood
In a large skillet, heat olive oil and butter over medium-high heat. Add shrimp and crab (or scallops), sprinkle with ½ tablespoon Cajun seasoning, and cook for 2–3 minutes per side until opaque. Remove from skillet and set aside.
Step 3: Make the Cajun Alfredo Sauce
In the same skillet, melt butter and add garlic. Cook for 30 seconds until fragrant. Stir in Cajun seasoning, heavy cream, and black pepper. Bring to a gentle simmer, stirring often.
Step 4: Add Parmesan
Whisk in Parmesan cheese gradually until the sauce becomes smooth and creamy.
Step 5: Combine Everything
Return the seafood to the pan along with the cooked pasta. Toss well to coat everything in the sauce. Add more seasoning or cream if needed.
Step 6: Serve and Garnish
Top with chopped parsley, extra Parmesan, and a pinch of red pepper flakes. Serve warm with garlic bread or a simple salad.
If you love fast, flavorful dinners that taste like a restaurant meal, this one’s as easy as my Crack Chicken & Rice Soup.
Tips for Perfect Cajun Seafood Alfredo
- Use fresh seafood: It makes a huge difference in texture and flavor.
- Don’t overcook shrimp: They only need a few minutes!
- Whisk Parmesan slowly: Prevents clumps and keeps your sauce silky.
- Adjust spice level: Add more Cajun seasoning or red pepper for extra heat.
These small steps are the same kind that make my Cheesy Broccoli Rice Casserole come out perfect every time.
How to Store and Reheat
Storage: Store leftovers in an airtight container for up to 3 days in the fridge.
Reheating: Warm gently over low heat on the stove with a splash of milk or cream to loosen the sauce.
Freezing: Not recommended — cream sauces tend to separate when thawed.
If you love make-ahead meals, try my Cabbage Detox Soup — it’s perfect for prepping in advance.
Flavor Variations
- Chicken Cajun Alfredo: Swap seafood for grilled chicken.
- Spicy Cajun Shrimp Alfredo: Add extra red pepper flakes and smoked paprika.
- Creamy Crawfish Alfredo: Use Louisiana crawfish tails for a Southern classic.
- Veggie Cajun Alfredo: Add bell peppers, mushrooms, or spinach for color and crunch.
If you enjoy flexible recipes you can make your own, this one’s as adaptable as my Creamy Cheesy Potato Soup.
Frequently Asked Questions
1. Can I use frozen seafood?
Yes — just thaw completely and pat dry before cooking to prevent excess moisture.
2. What pasta works best?
Fettuccine or linguine hold the sauce beautifully, but penne or rigatoni also work.
3. Can I make it lighter?
Use half-and-half instead of heavy cream and reduce the cheese slightly.
4. Can I use pre-cooked shrimp?
Yes — add them at the very end just to heat through.
The Final Bite
This Cajun Seafood Alfredo is creamy, spicy, and full of Southern charm. Each bite delivers tender seafood coated in a silky Alfredo sauce with that signature Cajun kick. It’s one of those dishes that looks fancy but takes under 30 minutes to pull together.
Serve it with garlic bread or a side of Christmas Bread Recipe, and you’ll have a dinner that feels like a restaurant night at home — comforting, rich, and unforgettable.
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