1. Bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions until al dente, then drain and set aside.
2. In a large skillet over medium heat, heat the olive oil. Add the salmon cubes and cook until they are just opaque, about 3-4 minutes. Remove and set aside.
3. Add the lobster and crab to the skillet, sprinkle with Cajun seasoning, and sauté for 2 minutes, until the seafood is just cooked through. Remove and set aside with the salmon.
4. In the same skillet, add garlic and sauté for about 30 seconds until fragrant. Pour in the heavy cream, bringing it to a gentle simmer.
5. Reduce the heat to low and stir in the Parmesan cheese until the sauce is smooth and creamy. If the sauce is too thick, add a splash of pasta water to reach your desired consistency.
6. Return the cooked seafood to the skillet, stirring gently to combine with the Alfredo sauce. Season with additional Cajun seasoning, salt, and pepper to taste.
7. Toss the fettuccine with the seafood Alfredo sauce, ensuring the pasta is well coated.
8. Garnish with chopped parsley and serve with lemon wedges on the side.

You’ll know it’s ready when the aroma fills your kitchen, much like the familiar scent of my grandmother’s cooking that always brings me back home.