My husband can’t get enough of this recipe; he’s always asking for a second helping.

This shrimp and lump crab in cajun alfredo sauce is the perfect comfort food with a little kick to it. Combining the rich flavors of the South with creamy alfredo, it’s a dish that’ll transport you straight to New Orleans. It’s a family favorite in our house, especially for special gatherings or when we want to treat ourselves to something delightful and a bit indulgent.

This dish pairs beautifully with a fresh green salad or some steamed broccoli to cut through the richness of the sauce. Garlic bread or a warm, crusty baguette are always hits for mopping up any leftover alfredo sauce. For a complete meal, serve it over a bed of fettuccine or alongside a hearty helping of mashed potatoes.

1 lb shrimp, peeled and deveined
1/2 lb lump crab meat
2 tablespoons olive oil
4 cloves garlic, minced
1 small onion, finely chopped
1 bell pepper, finely chopped
2 tablespoons cajun seasoning
1 cup heavy cream
1 cup grated Parmesan cheese
1/2 cup chicken broth
Salt and pepper to taste
1 tablespoon chopped fresh parsley, for garnish