Grilled Lobster & Scallops with Cajun Alfredo Pasta: A Restaurant-Quality Dinner at Home

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If you’re looking to impress your guests—or simply spoil yourself—this Grilled Lobster & Scallops with Cajun Alfredo Pasta recipe is a culinary knockout. Luxurious, flavorful, and surprisingly simple to prepare, this dish combines the sweet, briny richness of grilled seafood with the velvety decadence of Cajun Alfredo sauce tossed with perfectly cooked pasta.

Whether you’re planning a romantic dinner, a small dinner party, or just celebrating a Tuesday done right, this recipe brings together indulgent textures, bold Southern flavors, and that unmistakable “wow” factor. It’s a restaurant-quality meal you can proudly serve right from your own kitchen.

Who This Recipe is For

This recipe is for the home cook who isn’t afraid to go a little gourmet. It’s for those who love to experiment with fusion flavors—think Southern spice meets Italian comfort—and want a dish that balances richness with elegance.

Even if you’re not an experienced seafood chef, don’t worry: this recipe offers straightforward steps, manageable ingredients, and a reward that’s well worth the effort. If you’re craving a seafood pasta dinner that tastes like it came from a five-star coastal restaurant, you’ve found your match.

Why You’ll Love This Dish

  • Perfect for special occasions or date nights
  • Bold Cajun flavors paired with creamy, cheesy Alfredo
  • Quick and easy—ready in under 40 minutes
  • Customizable with pasta swaps or additional veggies
  • Visually stunning and totally Instagram-worthy

Ingredients Breakdown

For the Grilled Seafood:

  • 1 lobster tail, split
  • 6 large sea scallops
  • 1 tbsp olive oil
  • 1 tsp Cajun seasoning
  • ½ tsp garlic powder
  • Salt and black pepper to taste
  • 1 tbsp butter
  • Chopped parsley (for garnish)

For the Cajun Alfredo Pasta:

  • 6 oz rigatoni (or any pasta you prefer)
  • 1 tbsp butter
  • 3 cloves garlic, minced
  • 1½ cups heavy cream
  • ¾ cup grated Parmesan cheese
  • 1 tsp Cajun seasoning
  • ¼ tsp chili flakes (optional)
  • Salt and pepper to taste

Equipment Needed

  • Large skillet or cast iron pan
  • Pasta pot
  • Tongs
  • Cutting board and knife
  • Grater (for Parmesan)
  • Slotted spoon or spatula
  • Measuring spoons and cups
  • Strainer or colander

Step-by-Step Instructions

1. Cook the Pasta

Bring a pot of salted water to a boil. Cook the pasta until al dente, following package directions. Drain and set aside, tossing lightly with a drizzle of olive oil to prevent sticking.

Pro Tip: Don’t overcook your pasta—al dente holds up better to the rich sauce and prevents a mushy texture.

2. Sear the Seafood

Pat your lobster tail and scallops dry with a paper towel to ensure a good sear. Season generously with Cajun seasoning, garlic powder, salt, and pepper.

In a skillet over medium-high heat, add olive oil and butter. Sear scallops for about 2 minutes per side until golden brown and just opaque in the center. Sear the lobster flesh-side down for about 3–4 minutes or until lightly charred and fully cooked through. Remove and keep warm.

Note: Overcooked seafood becomes rubbery—watch closely and remove from heat promptly once cooked.

3. Make the Cajun Alfredo Sauce

In the same skillet, melt butter and add the minced garlic. Sauté until fragrant (about 30 seconds). Pour in the heavy cream and bring to a gentle simmer. Stir in the Parmesan, Cajun seasoning, and chili flakes if using. Cook, stirring often, until the sauce thickens slightly—about 5–6 minutes.

Shortcut: If you’re in a hurry, use a quality store-bought Alfredo sauce and simply stir in Cajun seasoning and chili flakes.

4. Assemble and Serve

Toss the cooked pasta in the Cajun Alfredo sauce until well coated. Plate the pasta, then top with your perfectly seared lobster tail and scallops. Finish with chopped parsley and a sprinkle of fresh cracked pepper.

Serve hot with roasted asparagus, sautéed spinach, or a crisp green salad.

Recipe Variations & Swaps

  • Pasta Options: Swap rigatoni for fettuccine, linguine, or even penne.
  • Seafood Add-ins: Add grilled shrimp or pan-seared crab cakes for more variety.
  • Spice Levels: Increase chili flakes or add a splash of hot sauce for more kick.
  • Cream Alternatives: Substitute with half-and-half for a lighter version.
  • Cheese Substitutes: Try Pecorino Romano for a sharper flavor twist.

Storage and Leftovers

While this dish is best enjoyed fresh, leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

To reheat:

  • Warm gently in a skillet over low heat with a splash of cream or milk to loosen the sauce.
  • Avoid microwaving seafood directly—it can become rubbery.

Wine & Drink Pairings

Pair this rich, creamy dish with:

  • Chardonnay – buttery and oaky notes complement the Alfredo sauce
  • Sauvignon Blanc – crisp and citrusy, balances the richness
  • Sparkling water with lemon – for a non-alcoholic palate cleanser

If you’re looking for a cocktail, a classic gin & tonic or citrus mojito pairs beautifully with the spiced seafood elements.

Frequently Asked Questions

Can I use frozen lobster and scallops?

Yes, but make sure to thaw them completely and pat dry before cooking to avoid excess moisture and ensure a proper sear.

How spicy is Cajun seasoning?

It has a moderate heat level. If you’re sensitive to spice, start with less and build up. You can also omit the chili flakes.

What’s the best way to split a lobster tail?

Use kitchen shears to cut down the center of the shell, then gently pull the meat out to rest it on top of the shell for presentation.

Can I make the sauce ahead of time?

Yes, the Cajun Alfredo sauce can be made a day ahead. Store in the fridge and reheat gently before tossing with pasta.

What sides go well with this?

Steamed or roasted green vegetables (like asparagus or broccolini), garlic bread, or a simple arugula salad make excellent companions.

Final Thoughts

This Grilled Lobster & Scallops with Cajun Alfredo Pasta recipe is the perfect blend of comfort and class. Whether you’re trying to recreate a fancy restaurant dinner at home or elevate your weeknight routine, this dish delivers big on taste, texture, and presentation.

Try it once, and it just might become your go-to seafood pasta. Don’t forget to garnish with parsley for that final fresh touch—it makes all the difference!

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