3. Make the Cajun Alfredo Sauce:In a large skillet, melt the butter over medium heat. Add the minced garlic and cook for 30 seconds until fragrant.
Pour in the heavy cream and bring to a simmer. Stir in the Parmesan cheese, Cajun seasoning, salt, and black pepper, cooking for 2-3 minutes until the sauce thickens slightly.
Add the cooked fettuccine to the sauce, tossing to coat. If the sauce is too thick, add a splash of reserved pasta water to reach desired consistency. Stir in the chopped parsley.
4. Grill the Garlic Butter Asparagus:In a small bowl, mix the melted butter, minced garlic, olive oil, salt, and black pepper. Toss the asparagus in this mixture.
In the same grill pan or skillet used for the lobster, cook the asparagus over medium-high heat for 5-7 minutes, turning occasionally, until tender and slightly charred.
5. Assemble and Serve:Plate the creamy Cajun Alfredo fettuccine, dividing it among 4 plates.
Top each portion with the chopped lobster tail pieces.
Arrange the grilled garlic butter asparagus on the side of each plate.
Garnish with additional parsley and serve immediately.
NotesFor a milder sauce, reduce the Cajun seasoning to 1/2 tsp or adjust to taste.
Add a pinch of red pepper flakes to the sauce for an extra kick if desired.
Enjoy your Creamy Cajun Lobster Tail Alfredo Pasta with Grilled Garlic Butter Asparagus
