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Blackened Shrimp Stroganoff

A creamy, luxurious pasta dish with spicy blackened shrimp, combining the comfort of stroganoff with bold Cajun flavors.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American, Fusion
Calories: 580

Ingredients
  

For the Blackened Shrimp
  • 1 lb large shrimp peeled and deveined
  • 2 tbsp olive oil
  • 1.5 tbsp blackening seasoning
  • 1 tbsp unsalted butter
For the Stroganoff Sauce and Noodles
  • 12 oz wide egg noodles
  • 3 tbsp unsalted butter
  • 1 medium yellow onion finely diced
  • 3 cloves garlic minced
  • 8 oz cremini mushrooms sliced
  • 2 tbsp all-purpose flour
  • 2 cups low-sodium chicken broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp Dijon mustard
  • 0.75 cup full-fat sour cream at room temperature
  • 0.25 cup fresh parsley chopped
  • Salt and black pepper to taste

Equipment

  • Large skillet or Dutch oven
  • Cast iron skillet
  • Large pot
  • Whisk

Method
 

  1. Pat shrimp dry and toss with olive oil and blackening seasoning. Set aside.
  2. Cook egg noodles in salted boiling water according to package directions. Drain and set aside.
  3. In a large skillet, melt 3 tbsp butter over medium heat. Sauté onion for 4-5 mins, then add mushrooms and cook for 6-8 mins until browned. Add garlic and cook for 30 seconds.
  4. Sprinkle flour over the mushroom mixture and cook for 1 minute, stirring. Gradually whisk in chicken broth, then add Worcestershire and Dijon. Simmer for 3-4 mins until slightly thickened.
  5. Meanwhile, heat a cast-iron skillet over high heat. Add 1 tbsp butter. Sear shrimp in a single layer for 1-2 mins per side until blackened and cooked through. Remove from heat.
  6. Take the stroganoff sauce off the heat. Whisk in room-temperature sour cream until smooth and creamy.
  7. Gently stir the cooked noodles and blackened shrimp (with any juices) into the sauce. Stir in most of the parsley. Season with salt and pepper to taste.
  8. Garnish with remaining parsley and serve immediately.

Notes

Ensure shrimp are thoroughly dried before seasoning for the best blackened crust. Using room-temperature sour cream is crucial to prevent curdling in the sauce.