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Blackened Shrimp Stroganoff

Cozy up tonight with this easy Blackened Shrimp Stroganoff, combining smoky Cajun-spiced shrimp with creamy stroganoff sauce, tender mushrooms, and roasted red peppers, all served over fettuccini for a comforting and flavorful meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

For the Blackened Shrimp Stroganoff
  • 1 lb fresh shrimp peeled and deveined
  • 1 tbsp olive oil for coating shrimp
  • 1 tbsp Cajun seasoning for blackened spice kick
  • 6 oz fettuccini pasta or alternative pasta shape
  • 1 tbsp butter for sautéing mushrooms and shallots
  • 3 cups fresh mushrooms sliced
  • 1 tbsp chopped shallots
  • 2/3 cup chicken broth first portion for sauce reduction
  • 1 cup chicken broth second portion for creamy sauce
  • 0.5 cup sour cream
  • 1 tbsp cornstarch to thicken sauce
  • 7 oz roasted red bell peppers drained and chopped
  • 1 tbsp drained capers

Equipment

  • Medium bowl
  • Large Pot
  • Large Frying Pan

Method
 

  1. Step 1: Marinate the shrimp by tossing them in olive oil and Cajun seasoning until well coated. Let sit while prepping other ingredients.
  2. Step 2: Cook the fettuccini in a large pot of salted boiling water for 8-10 minutes until al dente. Drain and set aside.
  3. Step 3: Melt butter in a large frying pan over medium heat. Sauté mushrooms and shallots for about 5 minutes until tender. Remove from pan and set aside.
  4. Step 4: Cook the marinated shrimp in the same pan for 2-3 minutes until pink and cooked through. Remove and set aside with mushrooms.
  5. Step 5: Pour ⅔ cup chicken broth into the pan and bring to a boil. Reduce to about ¼ cup over 2-3 minutes to concentrate flavor.
  6. Step 6: In a small bowl, whisk sour cream and cornstarch until smooth. Stir in remaining 1 cup chicken broth. Add this to the reduced broth in the pan and cook over medium heat, stirring until sauce thickens and bubbles. Simmer for 1 more minute.
  7. Step 7: Return shrimp, mushrooms, roasted red peppers, and capers to the pan. Stir gently to combine and warm through. Season with salt and pepper if needed.
  8. Step 8: Serve the creamy blackened shrimp stroganoff over cooked fettuccini and enjoy.

Notes

Store leftovers in an airtight container in the fridge for up to 2 days. Freeze shrimp stroganoff sauce separately for up to 1 month. Reheat gently to maintain creaminess. Swap pasta or protein as desired and consider adding spinach or Parmesan for extra flavor.