‘ve been making stroganoff for years, but it wasn’t until a friend challenged me to swap beef for seafood that this Blackened Shrimp Stroganoff was born. That first bite of spicy, blackened shrimp cutting through rich cream sauce changed everything I thought I knew about this classic dish. Now it’s my go-to when I want comfort food with a kick.
Table of Contents
Ingredients for Blackened Shrimp Stroganoff
I always make sure my shrimp are completely thawed and patted bone-dry before seasoning. This step is crucial because excess moisture prevents that perfect blackened crust from forming. My preference is wild-caught medium shrimp (31-40 count), which stay tender without getting rubbery during cooking.
- 1 pound fresh shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 tablespoon Cajun seasoning (start with 2 teaspoons for mild heat, or use 1½ tablespoons for extra spicy)
- 6 ounces fettuccini pasta
- 1 tablespoon butter
- 3 cups sliced mushrooms (about 8 ounces) – I recommend baby bella for deeper flavor
- 1 tablespoon chopped shallots
- ⅔ cup chicken broth (for reduction)
- ½ cup sour cream – In my experience, full-fat works best for a silky sauce
- 1 tablespoon cornstarch
- 1 cup chicken broth (for sauce)
- 1 (7-ounce) jar roasted red bell peppers, drained and chopped
- 1 tablespoon drained capers – I usually add these at the end to preserve their briny pop
- Salt and pepper to taste
Step-by-Step Instructions
I recommend getting all your ingredients prepped and measured before you start cooking. This recipe moves quickly once you begin, and having everything ready makes the process smooth and stress-free.
Step 1: Combine the peeled shrimp with olive oil and Cajun seasoning in a medium bowl. Toss until each shrimp is evenly coated with the spice mixture. Set aside to marinate while you prepare the remaining ingredients. This gives the flavors time to penetrate the shrimp.
Step 2: Bring a large pot of lightly salted water to a rolling boil (this takes about 3-5 minutes). Add the fettuccini and cook for 8 to 10 minutes until al dente with a slight bite in the center. Drain well and set aside.
Step 3: While pasta cooks, melt butter in a large frying pan over medium heat. Add the sliced mushrooms and chopped shallots, stirring frequently for about 5 minutes until the mushrooms release their moisture and turn golden brown. Transfer to a plate and set aside.
Step 4: Add the seasoned shrimp to the same pan (no need to clean it – those browned bits add flavor). Cook for 2 to 3 minutes, flipping once, until the shrimp turn pink with slightly charred edges and reach an internal temperature of 145°F. Remove from pan and set aside.
Step 5: Pour ⅔ cup chicken broth into the pan and bring to a vigorous boil. Let it bubble uncovered for 2 to 3 minutes until reduced to about ¼ cup. You’ll notice the liquid thickens and coats the back of a spoon when ready.
Step 6: While the broth reduces, whisk together the sour cream and cornstarch in a small bowl until completely smooth with no lumps. Stir in 1 cup of chicken broth until well combined. Pour this mixture into the reduced broth in the pan, stirring constantly. Cook until the sauce thickens and becomes bubbly (about 2-3 minutes), then let it simmer for 1 more minute.
Step 7: Return the cooked shrimp, sautéed mushrooms, roasted red bell peppers, and capers to the pan. Stir everything together gently and heat through for about 2 minutes. Taste and season with salt and pepper as needed. The capers add saltiness, so start with less salt than you think you need.
Step 8: Divide the cooked fettuccini among 4 plates and top each with the shrimp mixture, making sure everyone gets plenty of sauce, shrimp, and vegetables.
Perfect Sides for Blackened Shrimp Stroganoff
This creamy, spicy dish benefits from sides that add freshness and balance the rich sauce.
Crisp Green Salad: A simple mixed greens salad with light lemon vinaigrette cuts through the richness of the stroganoff and adds refreshing crunch that balances the creamy texture perfectly.
Garlic Bread: Crusty garlic bread is ideal for soaking up every last bit of that incredible Cajun cream sauce. The buttery garlic notes complement the shrimp beautifully without competing with the Cajun spices.
Roasted Asparagus: Tender roasted asparagus spears bring a slightly bitter, earthy contrast that pairs wonderfully with sweet shrimp and adds nutritional balance with extra fiber and vitamins.
Steamed Green Beans: Lightly steamed green beans with a touch of butter and lemon zest add bright, clean flavor that refreshes your palate between bites of the rich, creamy pasta.
French Bread: A warm baguette serves the same purpose as garlic bread but with a more neutral flavor profile, letting the complex Cajun and creamy notes of the stroganoff shine through while still providing that satisfying sauce-sopping capability.
Keeping It Fresh and Delicious
Store any leftover Blackened Shrimp Stroganoff in an airtight container in the refrigerator for up to 3 days. I recommend keeping the pasta and sauce together, as they store well combined. The flavors actually deepen overnight as the Cajun seasonings continue to infuse the sauce. You can also marinate the shrimp up to 2 hours ahead and cook the pasta and vegetables just before serving for easier meal prep.
When reheating, use a frying pan over low heat rather than the microwave to prevent the shrimp from becoming rubbery. Add a splash of chicken broth (about 2-3 tablespoons) to loosen the sauce as it warms. This brings back that silky, creamy texture. Reheat gently for 3 to 4 minutes, stirring occasionally until heated through but not boiling.
For freezing, I recommend storing the sauce separately from the pasta in a freezer-safe container for up to 2 months. The pasta tends to absorb moisture and become soft when frozen, so it’s best to make fresh pasta when serving. Thaw the sauce overnight in the refrigerator and reheat with a little extra broth to restore the consistency. This recipe can also be made gluten-free by using gluten-free pasta and checking your Cajun seasoning ingredients.
FAQs
Can I use frozen shrimp for this recipe?
Absolutely! Just make sure to thaw them completely in the refrigerator overnight or under cold running water, then pat them bone-dry with paper towels before seasoning. Excess moisture prevents proper blackening and creates steam instead of that delicious crust.
What can I substitute for Cajun seasoning?
You can make your own blend using 1 teaspoon paprika, ½ teaspoon garlic powder, ½ teaspoon onion powder, ¼ teaspoon cayenne pepper, and a pinch each of thyme and oregano. Adjust the cayenne based on your heat preference.
Can I use a different type of pasta?
Yes! While fettuccini is traditional, you can use penne, linguine, or even egg noodles. Just adjust the cooking time according to the package instructions and make sure to cook it al dente so it doesn’t get mushy when combined with the sauce.
Blackened Shrimp Stroganoff
Ingredients
Equipment
Method
- Combine the peeled shrimp with olive oil and Cajun seasoning in a medium bowl. Toss until each shrimp is evenly coated with the spice mixture. Set aside to marinate while you prepare the remaining ingredients.
- Bring a large pot of lightly salted water to a rolling boil (about 3-5 minutes). Add the fettuccini and cook for 8 to 10 minutes until al dente. Drain well and set aside.
- While pasta cooks, melt butter in a large frying pan over medium heat. Add the sliced mushrooms and chopped shallots, stirring frequently for about 5 minutes until the mushrooms release their moisture and turn golden brown. Transfer to a plate and set aside.
- Add the seasoned shrimp to the same pan. Cook for 2 to 3 minutes, flipping once, until the shrimp turn pink with slightly charred edges and reach 145°F internal temperature. Remove from pan and set aside.
- Pour 2/3 cup chicken broth into the pan and bring to a vigorous boil. Let it bubble uncovered for 2 to 3 minutes until reduced to about 1/4 cup. The liquid should thicken and coat the back of a spoon.
- While the broth reduces, whisk together the sour cream and cornstarch in a small bowl until completely smooth. Stir in 1 cup of chicken broth until well combined. Pour this mixture into the reduced broth in the pan, stirring constantly. Cook until the sauce thickens and becomes bubbly (about 2-3 minutes), then let it simmer for 1 more minute.
- Return the cooked shrimp, sautéed mushrooms, roasted red bell peppers, and capers to the pan. Stir everything together gently and heat through for about 2 minutes. Taste and season with salt and pepper as needed.
- Divide the cooked fettuccini among 4 plates and top each with the shrimp mixture, making sure each portion gets plenty of sauce, shrimp, and vegetables.
