Introduction

Blackened Shrimp Stroganoff is a flavorful twist on the classic dish, combining spicy Cajun-seasoned shrimp with a creamy mushroom sauce. This comforting meal is perfect for seafood lovers looking for a quick and satisfying dinner.

A close-up view of a black pan filled with creamy pasta layered at the base with smooth, creamy sauce coating wide fettuccine noodles in a light beige color. On top, there are several pink-orange cooked shrimp with visible char marks, placed evenly around sliced brown mushrooms that have a glossy, cooked texture. Among the shrimp and mushrooms, small pieces of red bell pepper add a pop of bright red color. The dish is sprinkled with finely chopped green herbs, giving it a fresh look. The scene is set on a white marbled texture, creating a clean, bright background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound fresh shrimp, peeled and deveined
1 tablespoon olive oil
1 tablespoon Cajun seasoning
6 ounces fettuccini pasta
1 tablespoon butter
3 cups fresh mushrooms, sliced
1 tablespoon chopped shallots
⅔ cup chicken broth
½ cup sour cream
1 tablespoon cornstarch
1 cup chicken broth
1 (7-ounce) jar roasted red bell peppers, drained and chopped
1 tablespoon drained capers

Instructions

Step 1: In a medium bowl, combine the peeled shrimp with olive oil and Cajun seasoning. Toss until the shrimp are evenly coated and set aside to marinate while you prepare the other ingredients.
Step 2: Bring a large pot of lightly salted water to a boil. Add the fettuccini pasta and cook for 8 to 10 minutes, or until al dente. Drain and set aside.
Step 3: Melt butter over medium heat in a large frying pan. Add the sliced mushrooms and chopped shallots, cooking and stirring until tender. Once done, remove the vegetables from the pan and set aside.
Step 4: In the same frying pan, add the seasoned shrimp. Cook for 2 to 3 minutes, or until they turn pink. Remove from the pan and set aside.
Step 5: Pour ⅔ cup chicken broth into the frying pan and bring to a boil. Let it cook uncovered until reduced to ¼ cup, about 2 to 3 minutes. Meanwhile, in a small bowl, mix together sour cream and cornstarch. Stir in 1 cup of chicken broth, then add this mixture to the reduced broth in the pan. Cook and stir until thick and bubbly, then let it simmer for 1 more minute.
Step 6: Return the cooked shrimp, sautéed mushrooms, roasted red bell peppers, and capers to the pan. Stir well and heat everything through. Season to taste with salt and pepper if needed.
Step 7: Serve the Blackened Shrimp Stroganoff over the cooked fettuccini and enjoy a creamy, spicy, and savory meal!

Tips & Variations

For extra heat, add a pinch of cayenne pepper to the Cajun seasoning before coating the shrimp.
You can substitute gluten-free pasta or use zucchini noodles for a low-carb option.
Fresh herbs like parsley or chives garnish the dish beautifully and add a pop of color.
If you prefer milder flavors, reduce the Cajun seasoning or omit the capers.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat, adding a splash of chicken broth or water to loosen the sauce if needed. Avoid reheating in the microwave for best texture.

How to Serve

The image shows a black pan filled with creamy pasta topped with seven grilled shrimp arranged in a circle on top. The pasta is light yellow with a smooth texture, mixed evenly with a creamy white and light brown mushroom sauce speckled with green herbs. The shrimp are golden brown with a slightly crispy texture and small grill marks, adding a rich contrast to the creamy pasta. The pan rests on a dark wooden board, placed on a white marbled surface with a soft gray cloth nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this recipe?

Yes, frozen shrimp can be used. Make sure to thaw them completely and pat dry before seasoning to avoid excess moisture in the dish.

Is it possible to make this recipe dairy-free?

Yes, substitute the butter with a dairy-free alternative and use a dairy-free sour cream to keep the creamy texture without dairy.