Ingredients
- 8 ounces fettuccine pasta
- 2 tablespoons olive oil
- 1 pound salmon fillets, skin removed and cut into chunks
- 8 ounces lump crab meat
- 8 ounces lobster meat, cut into bite-sized pieces
- 3 cloves garlic, minced
- 1 tablespoon Cajun seasoning
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- 2 tablespoons chopped fresh parsley
- Lemon wedges for serving
If you’re missing an ingredient or two, don’t worry! You can substitute shrimp for crab or use half-and-half instead of heavy cream for a lighter sauce. The beauty of home cooking is in its flexibility, so feel free to adjust according to your pantry.
Instructions
- Bring a large pot of salted water to a boil and cook the fettuccine according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the salmon chunks and cook for 3-4 minutes until browned on all sides. Remove and set aside.
- In the same skillet, add the garlic and Cajun seasoning, sautéing for about 1 minute until fragrant.
- Pour in the heavy cream and bring to a simmer. Stir in the Parmesan cheese until melted and the sauce thickens slightly.
- Gently fold in the crab and lobster meat, cooking for 2-3 minutes until heated through.
- Return the salmon to the skillet and toss everything gently to coat in the sauce. Season with salt and pepper to taste.
- Add the cooked fettuccine to the skillet, tossing to combine. Let it all meld together for another minute or so.
- Serve hot, garnished with fresh parsley and lemon wedges on the side for an extra burst of freshness.
Remember, cooking is an art, not a science. Trust your senses, just like I learned from my abuela. The aromas and textures will guide you to perfection.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International