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  • Chef Kev

Shrimp Alfredo w/ Crab Stuffed Salmon

This here alfredo is hands down one of the best you’ll ever try! Linguini tossed in a homemade alfredo sauce with seared garlic butter shrimp throughout, served with a salmon fillet stuffed to the brim with lump crab meat. Yessuuuuhhh!



What you'll need:

2 salmon fillets

1 – 8-ounce container lump crab meat

1 pound shrimp

½ red bell pepper

½ yellow bell pepper

½ green bell pepper

4 garlic cloves

2 tablespoons Old Bay seasoning, divided

2 tablespoons Slap Ya Mama Cajun seasoning, divided

1 teaspoon Zatarain’s Creole seasoning

2 tablespoons Kinder’s Italian Chop House seasoning, divided

1 tablespoon Zatarain’s Blackened seasoning

½ cup lobster juice

4 ounces uncooked linguini noodles

2 sticks butter

8 ounces heavy cream

¼ cup shredded parmesan cheese


First, cook linguini according to package directions. Preheat oven to 350°F. Next, empty lump crab meat into a bowl, add diced bell peppers. Add 1 tablespoon Old Bay seasoning, 1 tablespoon Slap Ya Mama Cajun seasoning, and 1 teaspoon Zatarain’s Creole seasoning, stir well. To stuff the salmon, make a pouch by cutting a slit along the side of each fillet. Stuff each fillet with the crab mixture until the pouch is completely full. Place fillets on a greased baking sheet. Next, prepare garlic butter for the salmon fillets by melting 1 stick of butter and 2 cloves of pressed garlic. Before placing salmon fillets in oven, inject each fillet with garlic butter. Season the tops of the fillets with 1 tablespoon Old Bay seasoning, 1 tablespoon Italian Chop House seasoning, 1 tablespoon Slap Ya Mama Cajun seasoning, and 1 tablespoon Zatarain’s Blackened seasoning. Put salmon in the oven, let cook for 20 to 25 minutes. For the alfredo, melt 1 stick of butter in a medium skillet, add 2 cloves of pressed garlic. Add shrimp and Kinder’s Italian Chop House seasoning to garlic butter, cook until the shrimp curls up a bit; set aside. In the same saucepan with the remaining garlic butter, add lobster juice, heavy cream, and parmesan cheese; whisk until creamy and well blended. Add drained linguini to sauce, toss well in alfredo sauce. And that’s it! Plate ‘em up and enjoy!


**Note: You can use more or less seasoning and ingredients to your liking**


If you want to catch some visuals of me preparing this dish, make sure you check out the video on YouTube!



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