Preparation :

Step 1:

Cook the fettuccine pasta according to the package instructions. Drain and set aside. For best results, cook the pasta al dente to give it a slight bite, which holds up well to the creamy sauce.

Step 2:

In a large skillet, heat 2 tbsp olive oil over medium heat. Season the salmon chunks with 1 tbsp Cajun seasoning and cook for 3-4 minutes on each side, or until the salmon is fully cooked and has a golden crust. Remove the salmon from the skillet and set aside.

Step 3:

In the same skillet, melt 4 tbsp of unsalted butter over medium heat. Once melted, add the minced garlic and sauté for about 1-2 minutes, or until the garlic becomes fragrant and slightly golden. Be careful not to burn the garlic, as it can turn bitter.

Step 4:

Pour in 2 cups of heavy cream, stirring constantly to combine. Slowly add in 1 cup of grated Parmesan cheese, and continue to stir until the cheese melts completely into the sauce. Simmer the sauce for about 5 minutes until it thickens to your desired consistency.

Step 5:

Once the sauce has thickened, add the chopped lobster, crab meat, and cooked salmon chunks to the skillet. Gently stir to coat the seafood evenly with the creamy Alfredo sauce. Be careful not to over-stir, as the seafood is delicate.

Step 6:

Add the cooked fettuccine pasta to the skillet, tossing everything together until the pasta is fully coated in the sauce and the seafood is evenly distributed. Taste and adjust the seasoning with additional salt, pepper, and Cajun seasoning if desired.

Step 7:

Garnish the dish with freshly chopped parsley for a pop of color and flavor. Serve the pasta hot, straight from the skillet for the best experience.