Creamy Cajun Lobster Tail Alfredo with Garlic Butter Asparagus

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Creamy Cajun Lobster Tail Alfredo with Garlic Butter Asparagus

A Luxurious Dinner That Tastes Like Pure Indulgence

When you want a dinner that makes you feel both elegant and comforted, this Creamy Cajun Lobster Tail Alfredo hits all the right notes. Juicy, oven-roasted lobster tails sit atop velvety Cajun Alfredo pasta ribbons, with a side of sizzling garlic butter asparagus. It’s the kind of meal that turns an ordinary evening into something unforgettable.

Ingredients

For the Lobster Tails:

  • 2 lobster tails (5–6 oz each)
  • 2 tbsp butter, melted
  • 1 tsp Cajun seasoning
  • ½ tsp garlic powder
  • ½ tsp paprika
  • Fresh lemon wedge, for serving

For the Cajun Alfredo Pasta:

  • 8 oz pappardelle or fettuccine
  • 2 tbsp butter
  • 4 garlic cloves, minced
  • 1 ½ cups heavy cream
  • ¾ cup freshly grated Parmesan cheese
  • 1 tsp Cajun seasoning (adjust to taste)
  • ½ tsp paprika
  • Salt & black pepper, to taste
  • Optional: ½ cup cooked, chopped chicken or shrimp for added protein

For the Garlic Butter Asparagus:

  • 1 bunch fresh asparagus, trimmed
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 2 garlic cloves, minced
  • Salt, pepper, and red pepper flakes to taste

Instructions

1. Prepare the Lobster Tails:

  • Using kitchen shears, cut down the center of each shell to expose the meat.
  • Gently lift the lobster meat onto the shell, keeping it attached at the base.
  • Brush the exposed meat with melted butter and season with Cajun seasoning, garlic powder, and paprika.

2. Bake or Broil:

  • Preheat oven to 400°F or set broiler to high.
  • Place lobster tails on a lined baking sheet.
  • Bake for 10–12 minutes (or broil for 7–9 minutes) until the meat is opaque and lightly golden.
  • Finish with a squeeze of fresh lemon juice.

3. Cook the Cajun Alfredo Pasta:

  • Boil the pasta in salted water until al dente. Drain and set aside.
  • In a large skillet, melt butter over medium heat. Add garlic and sauté until fragrant.
  • Pour in the heavy cream and let simmer for 3–5 minutes.
  • Stir in Parmesan, Cajun seasoning, paprika, salt, and pepper. Let the sauce thicken slightly.
  • Toss in the cooked pasta and stir to coat evenly.
  • Optional: Add cooked chicken or shrimp for extra heartiness.

4. Sauté the Asparagus:

  • In a skillet, heat olive oil and butter over medium-high heat.
  • Add asparagus and minced garlic. Sauté for 5–7 minutes or until tender-crisp.
  • Season with salt, black pepper, and a pinch of red pepper flakes.

5. Plate and Serve:

  • Twirl the creamy Cajun pasta into a nest on each plate.
  • Crown with a perfectly cooked lobster tail.
  • Add garlic butter asparagus on the side.
  • Garnish with a sprinkle of fresh parsley or extra Cajun seasoning for color and kick.

Serving Tips:

Pair this dish with warm crusty bread or a light garden salad. A chilled sparkling lemonade or citrusy mocktail makes an excellent drink pairing to balance the richness.

 

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