Blackened Shrimp Stroganoff (Print Version)
# Ingredients:
→ Seafood
01 -
1 pound fresh shrimp, peeled and deveined
→ Oils and Fats
02 -
1 tablespoon olive oil
03 -
1 tablespoon butter
→ Seasonings and Spices
04 -
1 tablespoon Cajun seasoning
→ Pasta
05 -
6 ounces fettuccini pasta
→ Vegetables
06 -
3 cups fresh mushrooms, sliced
07 -
1 tablespoon chopped shallots
08 -
1 (7-ounce) jar roasted red bell peppers, drained and chopped
→ Liquids
09 -
1 ⅔ cups chicken broth, divided
→ Dairy
10 -
½ cup sour cream
→ Thickeners
11 -
1 tablespoon cornstarch
→ Condiments
12 -
1 tablespoon drained capers
# Instructions:
01 -
In a medium bowl, toss peeled shrimp with olive oil and Cajun seasoning until evenly coated. Set aside to marinate.
02 -
Bring a large pot of lightly salted water to a boil. Add fettuccini and cook 8 to 10 minutes until al dente. Drain and set aside.
03 -
Melt butter in a large skillet over medium heat. Add sliced mushrooms and chopped shallots. Cook, stirring frequently, until tender. Remove from skillet and set aside.
04 -
Using the same skillet, cook seasoned shrimp for 2 to 3 minutes until pink and opaque. Remove and set aside.
05 -
Pour ⅔ cup chicken broth into the skillet and bring to a boil. Reduce uncovered until liquid diminishes to about ¼ cup, approximately 2 to 3 minutes. In a small bowl, whisk together sour cream and cornstarch; stir in remaining 1 cup chicken broth. Add mixture to reduced broth, cook stirring until thick and bubbly. Simmer for 1 additional minute.
06 -
Return shrimp, sautéed mushrooms, roasted red bell peppers, and capers to the skillet. Stir to combine and heat through. Season with salt and pepper as needed.
07 -
Plate the shrimp mixture over cooked fettuccini and serve immediately.
# Notes:
01 -
Reduce chicken broth carefully to concentrate flavor before adding dairy mixture to prevent curdling.