Oh yes! Cajun Salmon and Shrimp Alfredo is a creamy, spicy seafood pasta that’s indulgent but surprisingly easy to make. Here’s a full recipe:
Ingredients (serves 4)
For the seafood:
- 1 lb (450 g) salmon fillet, cut into bite-sized pieces
- ½ lb (225 g) shrimp, peeled and deveined
- 1–2 tsp Cajun seasoning (adjust to taste)
- 1 tbsp olive oil
For the pasta and sauce:
- 12 oz (340 g) fettuccine or linguine
- 2 tbsp butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- ½ tsp smoked paprika (optional, for extra Cajun flavor)
- Salt and black pepper, to taste
- Chopped parsley, for garnish
Instructions
- Cook pasta:
Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain and set aside. - Season and cook seafood:
Toss salmon and shrimp with Cajun seasoning. Heat olive oil in a large skillet over medium-high heat. Cook salmon 2–3 minutes per side until just cooked. Remove from skillet.
In the same skillet, cook shrimp 1–2 minutes per side until pink and opaque. Remove and set aside with salmon. - Make the Alfredo sauce:
In the same skillet, melt butter over medium heat. Add garlic and sauté 30 seconds until fragrant. Stir in heavy cream and bring to a gentle simmer. Reduce heat and whisk in Parmesan cheese until smooth. Add smoked paprika if using. Season with salt and pepper. - Combine pasta and seafood:
Add cooked pasta to the sauce and toss to coat evenly. Gently fold in salmon and shrimp. - Serve:
Garnish with chopped parsley and extra Parmesan. Serve immediately while creamy and warm.
💡 Tips:
- For extra heat, sprinkle in a little cayenne pepper with the Cajun seasoning.
- You can swap salmon for scallops or just do shrimp if you want it simpler.
- If the sauce is too thick, add a splash of pasta water to loosen it.
I can also give you a one-pan version where the pasta cooks directly in the sauce with the seafood, cutting prep and cleanup in half. Do you want me to do that?
