Preparation:

Step 1: Cook the Pasta

• Begin by cooking the pasta according to the package instructions in a large pot of salted boiling water. Once it’s al dente, drain and set it aside, keeping a bit of pasta water (about 1/2 cup) to help thin out the sauce later if needed.

Step 2: Prepare the Seafood

• While the pasta is cooking, prepare the seafood. Cook the lobster tail by boiling it for about 5-7 minutes until the shell turns bright red, then remove the meat and chop into bite-sized pieces.
• Cook the salmon in a pan with a bit of olive oil, seasoned with salt, pepper, and a sprinkle of Cajun seasoning. Once cooked, flake it with a fork.
• The crab meat should be pre-cooked, but if necessary, gently heat it in a small pan.

Step 3: Make the Cajun Alfredo Sauce

• In a large skillet or saucepan, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
• Stir in the Cajun seasoning and smoked paprika, cooking for another 30 seconds to allow the spices to bloom.
• Pour in the heavy cream and bring the mixture to a gentle simmer. Stir constantly to prevent burning. Once it begins to thicken (about 3-5 minutes), add the Parmesan cheese.
• Continue to stir until the cheese is fully melted and the sauce becomes creamy. Taste and season with salt, pepper, and lemon juice if desired. If the sauce becomes too thick, you can use the reserved pasta water to thin it out.

Step 4: Combine Seafood and Sauce

• Gently fold the cooked lobster, crab, and salmon into the Alfredo sauce. Be careful not to break up the seafood too much. Allow everything to heat through for about 2-3 minutes.

Step 5: Toss with Pasta

• Add the cooked fettuccine or linguine into the skillet with the sauce and seafood. Toss everything together until the pasta is well coated with the creamy Alfredo sauce. Adjust seasoning if necessary, and add a bit more pasta water if you prefer a thinner sauce.