Cajun Lobster Pasta
Dive into the bold and luxurious flavors of Cajun Lobster Pasta—a dish that brings restaurant-quality indulgence to your own kitchen. Tender chunks of succulent lobster are seared to perfection and tossed with al dente fettuccine in a creamy Cajun-spiced sauce, balanced with savory Parmesan, fragrant garlic, and a hint of zesty lemon. This rich and flavorful pasta recipe is elevated with the perfect blend of smoky paprika, red pepper flakes, and fresh parsley, creating a harmonious marriage of spice and creaminess. Quick to prepare in just 40 minutes, this dish is ideal for an impressive weeknight dinner or a special occasion. Serve it with a garnish of fresh Parmesan and parsley for a stunning presentation. Indulge in every bite of this decadent Cajun seafood creation!
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Ingredients
- 2 pieces lobster tails
- 12 ounces fettuccine pasta
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 4 cloves garlic cloves, minced
- 2 cups heavy cream
- 1 cup Parmesan cheese, grated
- 2 tablespoons Cajun seasoning
- 1 teaspoon paprika
- 0.5 teaspoons red pepper flakes
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon lemon juice
Directions
Step 1
Bring a large pot of salted water to a boil. Cook the fettuccine pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining and set the pasta aside.
Step 2
While the pasta cooks, prepare the lobster tails. Use kitchen shears to cut through the shell lengthwise and gently pull the lobster meat out of the shell, keeping it intact. Season the lobster meat with a pinch of salt, pepper, and 1 tablespoon of Cajun seasoning.
Step 3
In a large skillet, heat 2 tablespoons of butter and 1 tablespoon of olive oil over medium heat. Add the lobster tails and cook for 3–4 minutes per side, or until they turn bright red and the meat is cooked through. Remove from the pan and set aside. Once cooled slightly, cut the lobster into large chunks, leaving one piece intact if desired to garnish.
Step 4
In the same skillet, add the remaining 2 tablespoons of butter and 1 tablespoon of olive oil. Sauté the chopped onion for 2-3 minutes, or until soft and translucent. Add the minced garlic and cook for an additional 30 seconds until fragrant.
Step 5
Lower the heat slightly and stir in the heavy cream, Parmesan cheese, Cajun seasoning, paprika, red pepper flakes, salt, and black pepper. Stir well and simmer gently for 3–4 minutes to allow the flavors to meld. If the sauce appears too thick, stir in a bit of the reserved pasta water to achieve your desired consistency.
Step 6
Add the cooked pasta to the skillet and toss to coat it evenly in the sauce. Stir in the fresh parsley and lemon juice for a bright, fresh finish.
Step 7
Gently fold the lobster chunks into the pasta, reserving the intact piece for garnish if desired. Cook for an additional 1–2 minutes to warm the lobster.
Step 8
Serve immediately, garnished with additional parsley, grated Parmesan, and the reserved lobster piece, if using.
Nutrition Facts
| Serving size | (1445.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4194.4 |
| Total Fat 269.9g | 0% |
| Saturated Fat 145.1g | 0% |
| Polyunsaturated Fat 5.7g | |
| Cholesterol 932.0mg | 0% |
| Sodium 9277.9mg | 0% |
| Total Carbohydrate 273.9g | 0% |
| Dietary Fiber 19.5g | 0% |
| Total Sugars 17.7g | |
| Protein 136.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 1216.3mg | 0% |
| Iron 2.6mg | 0% |
| Potassium 944.7mg | 0% |
Source of Calories