Blackened Shrimp Stroganoff
Blackened Shrimp Stroganoff pairs Cajun-seared shrimp with mushrooms, fettuccini, roasted peppers, capers, and a tangy sour cream sauce. It is a smoky pasta dinner that feels cozy enough for family night while staying practical for a weeknight.
Equipment
- Large Pot
- Large skillet
- Tongs
- Whisk
- Colander
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 shallots chopped
- 2/3 cup chicken broth for deglazing
- 1/2 cup sour cream
- 1 tablespoon cornstarch
- 1 cup chicken broth for slurry
- 1 7-ounce jar roasted red bell peppers drained and chopped
- 1 tablespoon capers drained
Instructions
- Cook the fettuccini in a large pot of boiling water until just tender, then drain and set aside.
- Pat the shrimp dry, toss with olive oil and Cajun seasoning, and let the skillet heat until hot.
- Sear the shrimp until opaque and lightly blackened at the edges, then transfer it to a plate.
- Melt the butter in the same skillet, add mushrooms, and cook until browned and tender.
- Stir in the chopped shallots and cook briefly until fragrant, scraping up the seasoned bits from the skillet.
- Add ⅔ cup chicken broth, then whisk cornstarch with 1 cup chicken broth and pour it into the skillet.
- Simmer until slightly thickened, reduce the heat, and stir in sour cream, roasted peppers, and capers.
- Return the shrimp and pasta to the skillet, toss gently until coated, and serve warm.
Notes
Storage: Store cooled leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat gently on the stovetop with a splash of broth so the sauce loosens without overcooking the shrimp.
Freezing: Freeze for up to 1 month only if needed, since sour cream sauces can separate after thawing.
Expert Tips: Dry the shrimp well before seasoning and avoid crowding the skillet so the blackened coating develops.
Sauce Tips: Remove the skillet from strong heat before adding sour cream to keep the stroganoff sauce smooth.
Variations: Use linguine, egg noodles, or add baby spinach for a practical vegetable boost.