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Creamy Cajun Lobster, Shrimp & Scallop Fettuccine

Creamy Cajun Lobster, Shrimp & Scallop Fettuccine

This creamy Cajun lobster, shrimp, and scallop fettuccine combines buttery lobster tails, juicy Cajun shrimp, golden seared scallops, and tender pasta in a rich garlic Parmesan cream sauce. It is an impressive seafood pasta dinner packed with bold flavor and ready in 50 minutes.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 persons
Course: Main Course
Cuisine: Cajun-Inspired, Italian-American
Calories: 890
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lobster tails, split lengthwise
  • 1 lb jumbo shrimp, peeled and deveined, tails on
  • 8 large sea scallops, side muscles removed
  • 1 1/2 tbsp Cajun seasoning
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp freshly cracked black pepper
  • Salt, to taste
  • 2 tbsp olive oil
  • 3 tbsp unsalted butter
  • 12 oz fettuccine
  • 4 tbsp unsalted butter
  • 5 cloves garlic, finely minced
  • 1 1/2 cups heavy cream
  • 1/2 cup chicken or seafood broth
  • 1 cup Parmesan cheese, freshly grated
  • 1/2 tsp Cajun seasoning
  • 1/2 tsp Italian seasoning
  • 1/4 tsp crushed red pepper flakes
  • Salt and black pepper, to taste
  • 3 tbsp fresh parsley, chopped

Equipment

  • large pot For cooking the fettuccine
  • Colander
  • large skillet
  • Tongs
  • Wooden spoon or silicone spatula
  • Serving platter

Method
 

  1. Cook the fettuccine in generously salted water until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
  2. Pat the lobster, shrimp, and scallops completely dry. Season with Cajun seasoning, smoked paprika, garlic powder, black pepper, and salt.
  3. 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.
  4. 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. 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. 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. Simmer gently for 3 to 4 minutes. Gradually stir in the Parmesan until the creamy garlic sauce is smooth and slightly thickened.
  8. 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. 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.

Notes

Pat the lobster, shrimp, and scallops thoroughly dry before seasoning so they sear properly.
Sear the scallops without moving them at first so they develop a deep golden crust.
Cook the shrimp only until just opaque to keep them tender.
Baste the lobster with butter as it cooks for extra flavor and moisture.
Keep the cream sauce at a gentle simmer so it stays smooth.
Add the Parmesan gradually and stir until fully melted.
Reserve some pasta water and use it only as needed to loosen the sauce.
Arrange the seafood over the pasta at the end so each piece keeps its texture and presentation.