If you love seafood pasta, this is the kind of dinner that feels like something you’d order for a special occasion. Buttery lobster, Cajun-seared shrimp, and golden scallops all top a rich, creamy Parmesan fettuccine, making every forkful an event. It’s an impressive dish that’s well worth the effort for a celebration dinner.
Why You’ll Love This Recipe
- Three kinds of seafood. Lobster, shrimp, and scallops each get their own careful cooking treatment.
- Rich, creamy Cajun Parmesan sauce. Every strand of fettuccine gets coated in bold, savory flavor.
- A true special-occasion dish. Perfect for anniversaries, holidays, or any dinner that calls for something extra.
- Restaurant-quality results at home. Each element is cooked properly for the best texture and flavor.
Ingredients
For the Seafood
- 2 lobster tails, split lengthwise
- 1 lb jumbo shrimp, peeled and deveined, tails on
- 8 large sea scallops, side muscles removed
- 1½ tbsp Cajun seasoning
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp freshly cracked black pepper
- Salt, to taste
- 2 tbsp olive oil
- 3 tbsp unsalted butter
For the Creamy Fettuccine
- 12 oz fettuccine
- 4 tbsp unsalted butter
- 5 garlic cloves, finely minced
- 1½ cups heavy cream
- ½ cup chicken or seafood broth
- 1 cup freshly grated Parmesan
- ½ tsp Cajun seasoning
- ½ tsp Italian seasoning
- ¼ tsp crushed red pepper flakes
- Salt and black pepper, to taste
- 3 tbsp fresh parsley, chopped
How to Make Creamy Cajun Lobster, Shrimp & Scallop Fettuccine
1. Cook the fettuccine. Cook the fettuccine in generously salted water until al dente. Reserve ½ cup pasta water, then drain and set aside.
2. Season the seafood. Pat the lobster, shrimp, and scallops completely dry. Season with Cajun seasoning, smoked paprika, garlic powder, black pepper, and salt.
3. Sear the scallops. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the scallops and sear without moving for 1½ to 2 minutes. Flip and cook for another 1 to 2 minutes until golden. Remove and keep warm.
4. Cook the Cajun shrimp. Add the remaining olive oil to the skillet. Sear the shrimp for 1 to 2 minutes per side until browned and just opaque. Remove and set aside.
5. Cook the lobster. Melt 2 tablespoons butter in the skillet. Add the lobster tails meat side down and sear for 2 minutes. Flip and cook for another 3 to 5 minutes, basting with butter, until the lobster meat is opaque and tender.
6. Make the creamy Cajun sauce. Reduce the heat to medium-low. Add the remaining butter and minced garlic. Cook for 30 seconds, then pour in the broth and heavy cream. Stir in the Cajun seasoning, Italian seasoning, and crushed red pepper flakes.
7. Add the Parmesan. Simmer gently for 3 to 4 minutes. Gradually stir in the Parmesan until the creamy garlic sauce is smooth and slightly thickened.
8. Toss the fettuccine. Add the cooked fettuccine and toss until thoroughly coated in the creamy Cajun Parmesan sauce. Add a little reserved pasta water if needed to loosen the sauce.
9. Add the seafood. Transfer the creamy fettuccine to a serving platter. Arrange the lobster tails, Cajun shrimp, and golden scallops over the pasta. Spoon extra creamy sauce over the seafood and finish with fresh parsley and black pepper.
Tips for the Best Cajun Seafood Fettuccine
- Pat all the seafood very dry before searing. This is essential for getting a good sear on the scallops and lobster especially.
- Don’t move the scallops while searing. Letting them sit undisturbed is what creates that deep golden crust.
- Cook the seafood in stages using the same skillet. This builds layers of flavor that carry into the final sauce.
- Use freshly grated Parmesan for the smoothest sauce, since pre-shredded cheese can make it slightly grainy.
What to Serve with Cajun Seafood Fettuccine
A simple side salad or garlic bread pairs nicely, since the pasta itself is rich and substantial. A crisp white wine also complements the meal beautifully for a special dinner.
Frequently Asked Questions
Can I use frozen seafood?
Yes, just thaw everything completely and pat very dry before searing for the best texture.
Can I leave out one of the seafoods?
Yes, this recipe is flexible. If lobster isn’t available, shrimp and scallops alone still make a wonderful pasta.
Can I lighten up the sauce?
Half-and-half can be used in place of heavy cream, though the sauce will be thinner and less rich.
Creamy Cajun Lobster, Shrimp & Scallop Fettuccine
Ingredients
Equipment
Method
- Cook the fettuccine in generously salted water until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
- Pat the lobster, shrimp, and scallops completely dry. Season with Cajun seasoning, smoked paprika, garlic powder, black pepper, and salt.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the scallops and sear without moving for 1 1/2 to 2 minutes. Flip and cook for another 1 to 2 minutes until golden. Remove and keep warm.
- Add the remaining olive oil to the skillet. Sear the shrimp for 1 to 2 minutes per side until browned and just opaque. Remove and set aside.
- Melt 2 tablespoons butter in the skillet. Add the lobster tails meat side down and sear for 2 minutes. Flip and cook for another 3 to 5 minutes, basting with butter, until the lobster meat is opaque and tender.
- Reduce the heat to medium-low. Add the remaining butter and minced garlic. Cook for 30 seconds, then pour in the broth and heavy cream. Stir in the Cajun seasoning, Italian seasoning, and crushed red pepper flakes.
- Simmer gently for 3 to 4 minutes. Gradually stir in the Parmesan until the creamy garlic sauce is smooth and slightly thickened.
- Add the cooked fettuccine and toss until thoroughly coated in the creamy Cajun Parmesan sauce. Add a little reserved pasta water if needed to loosen the sauce.
- Transfer the creamy fettuccine to a serving platter. Arrange the lobster tails, Cajun shrimp, and golden scallops over the pasta. Spoon extra creamy sauce over the seafood and finish with fresh parsley and black pepper.
