Creamy Cajun Lobster Tail Alfredo Pasta with Grilled Garlic Butter Asparagus — Luxurious & Flavor-Packed
Introduction
Indulge in a restaurant-worthy dish at home with this Creamy Cajun Lobster Tail Alfredo Pasta paired with perfectly grilled garlic butter asparagus. Succulent lobster meat, tender fettuccine, and a rich Cajun-spiced Alfredo sauce combine to create a luxurious, comforting meal that’s full of flavor and elegance. The bright, garlicky asparagus adds freshness and a touch of char, balancing the richness of the pasta. Perfect for special occasions, date nights, or impressing guests, this dish delivers both visual appeal and decadent taste in every bite.
Ingredients
For the Cajun Lobster Tail:
- 4 lobster tails (4–6 oz / 115–170 g each), thawed if frozen
- 1 tablespoon olive oil (15 ml / 0.5 fl oz)
- 1 teaspoon Cajun seasoning (2 g)
- ½ teaspoon garlic powder (1 g)
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Cajun Alfredo Pasta:
- 12 oz (340 g) fettuccine
- 2 tablespoons butter (28 g / 1 oz)
- 2 garlic cloves, minced (6 g / 0.2 oz)
- 1 cup heavy cream (240 ml / 8 fl oz)
- ½ cup grated Parmesan cheese (50 g / 1.8 oz)
- 1 teaspoon Cajun seasoning (2 g)
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (3 g / 0.1 oz), plus extra for garnish
For the Grilled Garlic Butter Asparagus:
- 1 lb (450 g) asparagus, trimmed
- 1 tablespoon olive oil (15 ml / 0.5 fl oz)
- 1 tablespoon butter, melted (14 g / 0.5 oz)
- 1 garlic clove, minced (3 g / 0.1 oz)
- ½ teaspoon salt
- ¼ teaspoon black pepper
Directions
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