Blackened Shrimp Stroganoff

This Blackened Shrimp Stroganoff brings together spicy, creamy, and savory flavors for a dish that feels both comforting and exciting. Perfect for a weeknight dinner or when you want to impress with something a little different. The rich sauce paired with tender shrimp and fettuccini hits all the right notes without spending hours in the kitchen.

I first made this while experimenting with Cajun spices and it quickly became a family favorite. The shrimp seasoning really transforms the dish, and my friends always ask for the recipe.

Ingredients

• Fresh shrimp peeled and deveined: look for firm, translucent shrimp for the best texture
• Olive oil: helps the seasoning stick and aids in cooking the shrimp evenly
• Cajun seasoning: the star of the flavor profile choose one with smoked paprika, garlic, and a bit of heat
• Fettuccini pasta: its wide ribbons hold the creamy sauce beautifully; opt for fresh if you can
• Butter: adds richness to the sautéed mushrooms and shallots
• Fresh mushrooms sliced: use cremini or white button mushrooms for their earthy flavor
• Chopped shallots: mellow, sweet onion flavor that enhances the sauce
• Chicken broth: forms the flavorful base of the sauce; homemade or low sodium works best
• Sour cream: gives the sauce its signature creaminess and slight tang
• Cornstarch: thickens the sauce without clumping or heaviness
• Roasted red bell peppers drained and chopped: bring sweetness and a bit of smokiness
• Drained capers: add pops of briny brightness that cut through the richness

Step-by-Step Instructions

Prepare the Shrimp:

In a medium bowl, combine the peeled shrimp with olive oil and Cajun seasoning. Toss thoroughly so every shrimp is coated. Let the shrimp marinate while you prep the rest of the ingredients. This step ensures the shrimp soak up those spicy flavors before cooking.

Cook the Pasta:

Fill a large pot with water and bring to a boil. Add enough salt to the water to season the pasta as it cooks. Add the fettuccini and cook it for 8 to 10 minutes or until al dente. Drain the pasta well and keep it warm or toss lightly with a bit of olive oil to prevent sticking.

Sauté the Vegetables:

Melt butter in a large frying pan over medium heat. Add the sliced mushrooms and chopped shallots. Cook while stirring often until the mushrooms release their moisture and become tender and the shallots soften and turn translucent. This slow cooking brings out their natural sweetness. Remove the vegetables from the pan and set aside.

Cook the Shrimp:

Use the same pan to keep the flavors concentrated. Add the marinated shrimp and cook for 2 to 3 minutes until they turn pink and opaque. Be careful not to overcook as shrimp can get rubbery. Once done, remove them from the pan and set aside.

Make the Sauce:

Pour two thirds cup of chicken broth into the pan and bring it to a boil. Allow it to reduce to roughly one quarter cup, about 2 to 3 minutes, to intensify the flavor. Meanwhile, in a small bowl, whisk together the sour cream and cornstarch until smooth. Stir in one cup of chicken broth to loosen the mixture, then slowly add this to the reduced broth in the pan. Cook and stir continuously until you see bubbles and the sauce thickens nicely. Let it simmer gently for one more minute to develop the texture.

Combine Everything:

Return the cooked shrimp, sautéed mushrooms, roasted red bell peppers, and capers to the pan. Stir everything carefully to coat with the sauce and bring all ingredients to a warm temperature. Taste and add salt and pepper if needed.

Serve and Enjoy:

Spoon the creamy shrimp stroganoff over your cooked fettuccini and serve immediately for a satisfying meal that blends spice, creaminess, and bright flavors in every bite.

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When I first introduced my family to this dish, the combination of smoked Cajun spice with the red peppers made it feel both familiar and adventurous. Shrimp is my favorite ingredient here because it cooks quickly and adds a fresh, delicate flavor that pairs wonderfully with the creamy sauce.

Storage Tips

Store leftovers in an airtight container in the fridge for up to two days. The sauce may thicken when chilled, so add a splash of broth or water when reheating to loosen it up. Reheat gently on the stove or in the microwave to keep the shrimp tender.

Ingredient Substitutions

If fresh shrimp isn’t available, frozen shrimp works well just thaw thoroughly and pat dry before seasoning. You can swap fettuccini for other pasta shapes like linguine or tagliatelle. For a dairy-free option, substitute sour cream with coconut cream or a non-dairy yogurt, but expect a slightly different flavor.

Serving Suggestions

Serve with a side of crisp green salad or sautéed greens like spinach or kale. A crusty bread works great to mop up the creamy sauce. A lightly chilled dry white wine or a crisp rosé pairs beautifully with this dish.

Cultural Context

Stroganoff traditionally features beef, but this version swaps in shrimp for a coastal touch and Cajun spices for bold flavor. It’s a fun way to blend Russian-inspired cream sauce comfort with Cajun cooking flair from the American South.

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Frequently Asked Questions

→ What type of shrimp works best for this dish?

Fresh peeled and deveined shrimp are ideal as they cook quickly and absorb seasoning well, ensuring a tender bite.

→ How do you achieve the blackened flavor on the shrimp?

Toss shrimp evenly in olive oil and Cajun seasoning, then cook them in a hot pan for 2 to 3 minutes until pink, creating a flavorful crust.

→ Why use both chicken broth and sour cream in the sauce?

The chicken broth provides a savory base and reduces into a concentrated flavor, while sour cream adds creaminess and tang to balance the spices.

→ Can other pasta types be used instead of fettuccini?

Yes, wide pasta noodles like pappardelle or tagliatelle work well to hold the sauce and complement the shrimp and vegetables.

→ What role do the roasted red peppers and capers play in the dish?

They add subtle sweetness and briny sharpness, which contrast nicely with the creamy sauce and spicy shrimp.