Blackened Shrimp Stroganoff

The tantalizing aroma of spicy, blackened shrimp mingling with a rich, creamy sauce is enough to make anyone’s mouth water. Blackened Shrimp Stroganoff takes a classic comfort dish and elevates it with bold Cajun flavors and succulent seafood. This exceptional twist on traditional stroganoff perfectly balances heat, creaminess, and delicate seafood flavors in every forkful. You’ll learn how to create restaurant-quality Blackened Shrimp Stroganoff at home with simple techniques that guarantee perfectly cooked shrimp and a velvety sauce that clings beautifully to the pasta.

Why You’ll Love This Recipe

This Blackened Shrimp Stroganoff delivers an impressive depth of flavor that will have everyone asking for seconds. The contrast between the spicy blackened shrimp and the cool, creamy sauce creates a delightful sensory experience that dances on your palate. Unlike traditional beef stroganoff, this seafood version cooks in just minutes, making it perfect for weeknight dinners when you want something special without spending hours in the kitchen.

The combination of earthy mushrooms and briny capers adds complexity, while the roasted red peppers provide sweet notes that balance the Cajun spices. The fettuccine pasta serves as the perfect vessel for capturing every drop of the luscious sauce. Even better, this shrimp pasta stroganoff uses ingredients that are easy to find at your local grocery store.

Whether you’re cooking for a date night or a family dinner, this dish strikes the perfect balance between sophisticated flavors and comforting familiarity. It’s the kind of versatile recipe that can be dressed up for special occasions or enjoyed as an elevated weeknight meal.

Ingredients List for the Blackened Shrimp Stroganoff

These carefully selected ingredients create the perfect balance of spice, creaminess, and umami in this spectacular dish. The Cajun seasoning provides bold flavor while the combination of mushrooms and roasted peppers creates a depth that complements the shrimp beautifully.

• 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 chopped shallots
• ⅔ cup chicken broth
• ½ cup sour cream
• 1 tablespoon cornstarch
• 1 cup chicken broth
• 1 (7-ounce) jar roasted red bell peppers, drained and chopped
• 1 tablespoon drained capers

Pro Tips

For the absolute best Blackened Shrimp Stroganoff, don’t skip these critical techniques:

First, be careful not to overcook your shrimp. They should be cooked just until they turn pink and opaque, which takes only 2-3 minutes. Overcooked shrimp become rubbery and tough, dramatically affecting the dish’s overall quality. Remove them from the heat the moment they’re done.

Second, when making the sauce, slowly incorporate the sour cream mixture while whisking constantly to prevent curdling. The cornstarch needs to be completely dissolved in cool liquid before adding it to the hot pan. This ensures your sauce will be silky smooth rather than grainy.

Finally, build layers of flavor by using the same pan for cooking each component. This technique, called fond development, captures all the browned bits from the mushrooms and shrimp, incorporating them into your sauce for maximum flavor. Never wash the pan between steps – those browned bits are culinary gold!

Instructions

Step 1: Prepare the Shrimp
In a medium bowl, combine the peeled shrimp with olive oil and Cajun seasoning. Toss until the shrimp are evenly coated and set aside to marinate while you prepare the other ingredients.

Step 2: 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, or until al dente. Drain and set aside.

Step 3: Sauté the Vegetables
Melt butter over medium heat in a large frying pan. Add the sliced mushrooms and chopped shallots, cooking and stirring until tender. Once done, remove the vegetables from the pan and set aside.

Step 4: Cook the Shrimp
In the same frying pan, add the seasoned shrimp. Cook for 2 to 3 minutes, or until they turn pink. Remove from the pan and set aside.

Step 5: Make the Sauce
Pour ⅔ cup chicken broth into the frying pan and bring to a boil. Cook uncovered until reduced to ¼ cup, about 2 to 3 minutes. Meanwhile, in a small bowl, mix together sour cream and cornstarch. Stir in 1 cup of chicken broth, then add this mixture to the reduced broth in the pan. Cook and stir until thick and bubbly, then let it simmer for 1 more minute.

Step 6: Combine Everything
Return the cooked shrimp, sautéed mushrooms, roasted red bell peppers, and capers to the pan. Stir well and heat everything through. Season with salt and pepper if needed.

Step 7: Serve and Enjoy
Serve the Blackened Shrimp Stroganoff over the cooked fettuccini and enjoy a creamy, spicy, and savory meal!

Variations

Love this creamy shrimp pasta dish but want to switch things up? Here are some delicious variations to try:

For a lighter version, substitute Greek yogurt for the sour cream. The tangy flavor complements the blackened seasoning beautifully while cutting down on calories and fat. You may need to adjust the cornstarch slightly to achieve the same thickness.

Make it keto-friendly by replacing the fettuccine with zucchini noodles or spaghetti squash. The creamy sauce works wonderfully with these vegetable alternatives, and you’ll still get all the delicious Cajun shrimp stroganoff flavors without the carbs.

For a seafood medley version, replace half the shrimp with scallops or add 4 ounces of lump crab meat at the final heating stage. This creates an even more luxurious seafood stroganoff that’s perfect for special occasions.

Storage and Serving

Blackened Shrimp Stroganoff is best enjoyed immediately after cooking, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. When reheating, add a splash of chicken broth or cream to revitalize the sauce, and warm gently over medium-low heat to prevent the shrimp from overcooking.

For a restaurant-style presentation, serve this Cajun shrimp pasta in wide, shallow bowls with the pasta arranged in a nest and the shrimp and sauce spooned over the top. Garnish with fresh chopped parsley or chives for a pop of color.

Turn this into a complete meal by serving with a crisp Caesar salad and crusty garlic bread for mopping up every bit of the delicious sauce. For wine pairing, a crisp Sauvignon Blanc or lightly oaked Chardonnay perfectly complements the creamy, spicy flavors of this blackened seafood stroganoff.

FAQs

Can I use frozen shrimp for this recipe?
Yes, frozen shrimp works well for Blackened Shrimp Stroganoff. Just make sure to thaw them completely and pat dry before coating with the Cajun seasoning. Excess moisture will prevent proper blackening.

What can I substitute for Cajun seasoning?
You can make your own by mixing 1 teaspoon paprika, ½ teaspoon garlic powder, ½ teaspoon onion powder, ¼ teaspoon dried thyme, ¼ teaspoon dried oregano, ¼ teaspoon cayenne pepper, and ¼ teaspoon black pepper.

Is this dish very spicy?
The spice level depends on your Cajun seasoning. Most commercial blends provide moderate heat. For a milder version, use less seasoning or add more sour cream to the sauce.

Can I make this dish ahead of time?
I recommend cooking the components separately (pasta, shrimp, sauce) and storing them separately if making ahead. Combine just before serving to prevent the pasta from absorbing too much sauce.

What other pasta shapes work well with this recipe?
Any medium pasta shape that holds sauce well is perfect. Try penne, rigatoni, or linguine as excellent alternatives to fettuccine in this Blackened Shrimp Stroganoff.

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