Blackened Shrimp Stroganoff Recipe
This Blackened Shrimp Stroganoff is a vibrant twist on the classic creamy dish, featuring tender shrimp seasoned with Cajun spices, sautéed mushrooms, and a luscious sour cream sauce with roasted red peppers and capers. Served over al dente fettuccini, it’s a flavorful, satisfying meal perfect for seafood lovers seeking a spicy, creamy comfort food.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: American
Ingredients
Scale
Shrimp and Seasoning
- 1 pound fresh shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 tablespoon Cajun seasoning
Pasta
- 6 ounces fettuccini pasta
Vegetables
- 3 cups fresh mushrooms, sliced
- 1 tablespoon chopped shallots
- 1 (7-ounce) jar roasted red bell peppers, drained and chopped
- 1 tablespoon drained capers
Sauce Ingredients
- 1 tablespoon butter
- ⅔ cup chicken broth (for reduction)
- 1 cup chicken broth (for sauce mixture)
- ½ cup sour cream
- 1 tablespoon cornstarch
Instructions
- Prepare the Shrimp: 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.
- Cook the Pasta: 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.
- Sauté the Vegetables: 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.
- Cook the Shrimp: 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.
- Make the Sauce: 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 sour cream and cornstarch, then stir in 1 cup chicken broth. Add this mixture to the reduced broth in the pan. Cook and stir until thick and bubbly, then simmer for 1 more minute.
- Combine Everything: Return the cooked shrimp, sautéed mushrooms, roasted red bell peppers, and capers to the pan. Stir well and heat through. Season to taste with salt and pepper if needed.
- Serve and Enjoy: Serve the Blackened Shrimp Stroganoff over the cooked fettuccini and enjoy a creamy, spicy, and savory meal!
Notes
- For extra heat, add a pinch of cayenne pepper or hot sauce to the shrimp marinade.
- You can substitute sour cream with Greek yogurt for a slightly tangier sauce and lower fat content.
- Make sure not to overcook the shrimp; they cook quickly and become rubbery if left too long in the pan.
- If preferred, gluten-free pasta can be used to adapt for gluten sensitivities.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days and reheated gently on the stovetop or microwave.
Keywords: Blackened Shrimp, Shrimp Stroganoff, Cajun Shrimp, Creamy Pasta, Fettuccini, Spicy Seafood, Mushroom Sauce, Roasted Red Peppers
Find it online: https://cookedbycleo.com/blackened-shrimp-stroganoff-recipe/
