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Blackened Shrimp Stroganoff

Spicy Blackened Shrimp Stroganoff for a Weeknight Delight

Discover the bold flavors of Blackened Shrimp Stroganoff, a quick and spicy twist on a classic dish, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 15 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, cleaned and deveined Use fresh or thawed for the best texture.
  • 2 tablespoons Olive Oil Adds moisture and helps the seasoning stick.
  • 2 tablespoons Cajun Seasoning Consider making a homemade blend for freshness.
For the Pasta
  • 8 ounces Fettuccini Pasta Gluten-free pasta can be used as an alternative.
For the Sauce
  • 2 tablespoons Butter Creates richness while sautéing.
  • 8 ounces Mushrooms, sliced Use button or cremini mushrooms.
  • 2 tablespoons Shallots, finely chopped Substitute with onions if needed.
  • 1 cup Chicken Broth Can swap with vegetable broth for vegetarian option.
  • 1 cup Sour Cream Greek yogurt can be a lighter alternative.
  • 1 tablespoon Cornstarch Omit for a thinner consistency if preferred.
For Garnish
  • 1 cup Roasted Red Bell Peppers, chopped Highly recommended for sweetness.
  • 2 tablespoons Capers Optional but adds delightful contrast.

Equipment

  • Large Pot
  • Large frying pan
  • medium bowl
  • Serving plate

Method
 

Step‑by‑Step Instructions
  1. In a medium bowl, combine shrimp with olive oil and Cajun seasoning. Toss gently and let sit for at least 15 minutes.
  2. Bring a large pot of salted water to a boil. Add fettuccini and cook for 8–10 minutes until al dente. Drain and set aside.
  3. In a large frying pan, melt butter over medium heat. Add mushrooms and shallots, cooking for 5–7 minutes until tender.
  4. In the same frying pan, add the marinated shrimp. Cook for 2–3 minutes on one side, then flip and cook for another minute.
  5. Pour chicken broth into the pan, bring to a boil, then reduce to ¼ cup, about 2–3 minutes. Mix sour cream and cornstarch in a bowl, then stir into the pan.
  6. Return the sautéed vegetables and shrimp into the pan with the sauce. Stir gently and season with salt and pepper.
  7. Plate the Stroganoff over fettuccini, garnishing with parsley or red pepper flakes. Serve hot.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 60gProtein: 30gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 200mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 4gVitamin A: 500IUVitamin C: 15mgCalcium: 50mgIron: 2mg

Notes

For best results, dry the shrimp before seasoning. Avoid overcooking to keep shrimp tender. Store leftovers for up to 3 days in the fridge.

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