Blackened Shrimp Stroganoff Recipe
This Blackened Shrimp Stroganoff combines the bold, spicy flavors of Cajun-seasoned shrimp with a creamy, savory mushroom sauce, served over tender fettuccini pasta. A perfect blend of Southern and classic Russian-inspired comfort food, this dish offers an easy weeknight meal packed with rich textures and vibrant tastes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Frying
- Cuisine: Fusion (Southern Cajun and Russian-inspired)
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 and Aromatics
- 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)
- ½ cup sour cream
- 1 tablespoon cornstarch
Instructions
- Prepare the Shrimp: In a medium bowl, combine peeled and deveined shrimp with olive oil and Cajun seasoning. Toss thoroughly until the shrimp are evenly coated. Set aside to marinate while you prepare 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 until al dente. Drain the pasta and set aside.
- Sauté the Vegetables: Melt the butter over medium heat in a large frying pan. Add sliced mushrooms and chopped shallots. Cook, stirring occasionally until tender and fragrant. Remove from pan and set aside.
- Cook the Shrimp: In the same frying pan, add the seasoned shrimp. Cook for 2 to 3 minutes until the shrimp turn pink and are cooked through. Remove and set aside.
- Make the Sauce: Pour ⅔ cup chicken broth into the pan and bring to a boil. Let it reduce uncovered until about ¼ cup remains, about 2 to 3 minutes. Meanwhile, in a small bowl, mix sour cream and cornstarch until smooth. Stir in 1 cup chicken broth. Add this mixture to the reduced broth in the pan. Cook and stir until sauce thickens and bubbles, then simmer for 1 minute.
- Combine Everything: Return cooked shrimp, sautéed mushrooms, roasted red bell peppers, and capers to the pan. Stir well and heat through. Season with salt and pepper to taste if necessary.
- Serve and Enjoy: Spoon the creamy shrimp stroganoff sauce over the cooked fettuccini pasta. Serve immediately and enjoy a spicy, creamy, and savory meal.
Notes
- You can substitute linguine, spaghetti, or zucchini noodles for the fettuccini pasta.
- For a dairy-free version, replace sour cream with coconut cream.
- Adjust the Cajun seasoning to control the spice level or add cayenne pepper for extra heat.
- Use gluten-free pasta and seasoning to make this dish gluten-free.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a frying pan over low heat, adding a splash of broth if needed to loosen the sauce.
- The sauce can be frozen separately for up to 2 months, but the pasta may become soft when frozen.
Keywords: Blackened shrimp, Stroganoff, Cajun shrimp recipe, creamy pasta, mushroom sauce, spicy shrimp pasta, easy weeknight dinner
Find it online: https://kitchenwithkai.com/blackened-shrimp-stroganoff-recipe/
