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–+ servings
Blackened Shrimp Stroganoff

Savory Blackened Shrimp Stroganoff for Quick Weeknight Dinners

This Blackened Shrimp Stroganoff is a quick weeknight dinner that combines a creamy classic with a fiery Cajun twist.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American, Cajun
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Shrimp
  • 1 pound Shrimp Fresh or fully thawed frozen
  • 2 tablespoons Olive Oil Can substitute with avocado oil
  • 2 tablespoons Cajun Seasoning Consider making your own mix
For the Pasta
  • 8 ounces Fettuccini Pasta Use gluten-free pasta if desired
For the Sauce
  • 2 tablespoons Butter Can replace with olive oil for a lighter option
  • 8 ounces Mushrooms Any variety works well
  • 2 medium Shallots Can substitute with yellow onion or green onions
  • 1 cup Chicken Broth Use vegetable broth for vegetarian option
  • 1 cup Sour Cream Greek yogurt can be a lighter substitution
  • 1 tablespoon Cornstarch Can skip if thickness is satisfactory
For the Extras
  • 1 cup Roasted Red Bell Peppers Fresh peppers can be used as an alternative
  • 2 tablespoons Capers Optional but recommended for flavor

Equipment

  • Large pot
  • Medium bowl
  • large skillet
  • Whisk

Method
 

Step‑by‑Step Instructions for Blackened Shrimp Stroganoff
  1. In a medium bowl, combine the shrimp with olive oil and Cajun seasoning. Let marinate for about 10 minutes while preparing other ingredients.
  2. Bring a large pot of lightly salted water to a boil. Add fettuccini and cook for 8-10 minutes until al dente. Drain pasta, reserving 1 cup of water, and set aside in a large bowl.
  3. In a large skillet, melt 2 tablespoons of butter over medium heat. Add sliced mushrooms and chopped shallots, sauté for about 5-7 minutes until translucent.
  4. Increase heat to medium-high and add marinated shrimp. Cook for 2-3 minutes on each side until shrimp are pink and blackened.
  5. Pour chicken broth into the skillet, scrape brown bits and bring to a boil. Reduce for 2-3 minutes until about ¼ cup remains.
  6. In a small bowl, whisk together sour cream and cornstarch. Stir mixture into reduced broth, cook for 2-3 minutes until thickened.
  7. Return cooked shrimp, sautéed mushrooms, and optional roasted red peppers to skillet. Stir until heated through.
  8. Serve by dividing cooked fettuccini among bowls, spoon Blackened Shrimp Stroganoff over pasta, and garnish as desired.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 40gProtein: 30gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 200mgSodium: 900mgPotassium: 600mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 2mg

Notes

Ensure shrimp is fully thawed and patted dry before seasoning. Taste and adjust Cajun seasoning as desired. Store leftovers in an airtight container for up to 3 days in the fridge.

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