Introduction

Blackened Shrimp Stroganoff is a flavorful twist on a classic creamy pasta dish, combining spicy Cajun-seasoned shrimp with tender mushrooms and roasted red peppers. This recipe is easy to prepare and perfect for a satisfying weeknight meal full of bold, savory flavors.

A white rectangular baking dish holds six golden-brown cinnamon rolls with a clear swirl pattern showing a cinnamon and sugar filling inside each roll. The rolls are soft and slightly puffy, with a shiny white glaze drizzled unevenly over their tops. The dish is placed on a wood surface with a soft, out-of-focus background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Instructions

Step 1: In a medium bowl, combine the peeled shrimp with olive oil and Cajun seasoning. Toss to coat evenly and set aside to marinate.
Step 2: Bring a large pot of lightly salted water to a boil. Add the fettuccini and cook for 8 to 10 minutes until al dente. Drain and set aside.
Step 3: Melt butter over medium heat in a large frying pan. Add sliced mushrooms and chopped shallots. Cook, stirring, until tender. Remove the vegetables from the pan and set aside.
Step 4: In the same pan, add the seasoned shrimp. Cook for 2 to 3 minutes until pink and cooked through. Remove and set aside.
Step 5: Pour ⅔ cup chicken broth into the pan and bring to a boil. Cook uncovered until reduced to about ¼ cup, about 2 to 3 minutes. In a small bowl, mix sour cream and cornstarch, then stir in 1 cup chicken broth. Add this mixture to the reduced broth, cooking and stirring until thick and bubbly. Simmer for 1 more minute.
Step 6: Return shrimp, sautéed mushrooms, roasted red bell peppers, and capers to the pan. Stir well and heat through. Season with salt and pepper to taste.
Step 7: Serve the blackened shrimp stroganoff over the cooked fettuccini. Enjoy!

Tips & Variations

Try swapping fettuccini for linguine, spaghetti, or zucchini noodles for a low-carb option.
Replace shrimp with chicken, salmon, or tofu to suit your dietary preferences.
Adjust the Cajun seasoning to your preferred spice level or add a pinch of cayenne for extra heat.
For a dairy-free version, substitute sour cream with coconut cream.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a frying pan over low heat, adding a splash of chicken broth to loosen the sauce if needed. The sauce can also be frozen separately for up to 2 months, though pasta texture may change after freezing.

How to Serve

A white baking dish holds six cinnamon rolls arranged in two rows of three, each roll with a golden-brown outer layer that is soft and slightly fluffy. The rolls have a visible spiral pattern showing a dark brown cinnamon sugar filling inside, contrasting with the lighter dough. On top of each roll is a smooth, shiny layer of white icing drizzled unevenly, partially covering the spirals and pooling a bit in the gaps between the rolls. The dish sits on a white marbled texture surface, and the background is softly blurred, focusing attention on the warm, freshly baked rolls. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dish ahead of time?

Yes, you can prepare the sauce and shrimp in advance and store them separately. When ready to eat, reheat and toss with freshly cooked pasta for best results.

What can I use instead of Cajun seasoning?

If you don’t have Cajun seasoning, mix paprika, garlic powder, onion powder, cayenne pepper, thyme, and oregano to create your own blend.

Blackened Shrimp Stroganoff Recipe

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★★★★★

4.5 from 128 reviews

Blackened Shrimp Stroganoff is a creamy, spicy, and savory pasta dish featuring tender shrimp coated in Cajun seasoning, sautéed mushrooms, shallots, and a rich sour cream-based sauce with roasted red peppers and capers. Served over perfectly cooked fettuccini, this dish offers bold flavors and textures perfect for a weeknight dinner or special occasion.

Author: Ella
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Frying
Cuisine: American

Ingredients

Scale

Shrimp and Seasoning

1 pound fresh shrimp, peeled and deveined
1 tablespoon olive oil
1 tablespoon Cajun seasoning

Pasta

6 ounces fettuccini pasta

Vegetables and Aromatics

3 cups fresh mushrooms, sliced
1 tablespoon chopped shallots
1 (7-ounce) jar roasted red bell peppers, drained and chopped
1 tablespoon drained capers

Sauce Ingredients

1 tablespoon butter
⅔ cup chicken broth (for reduction)
1 cup chicken broth (for sauce)
½ cup sour cream
1 tablespoon cornstarch

Instructions

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.
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.
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, about 5-7 minutes. Once done, remove the vegetables from the pan and set aside.
Cook the Shrimp: In the same frying pan, add the seasoned shrimp. Cook for 2 to 3 minutes per side, or until they turn pink and are cooked through. Remove from the pan and set aside.
Make the Sauce: Pour ⅔ cup chicken broth into the frying pan and bring to a boil. Let it cook uncovered, stirring occasionally, until reduced to approximately ¼ cup, about 2 to 3 minutes. Meanwhile, in a small bowl, whisk together sour cream and cornstarch until smooth. Stir in 1 cup of chicken broth, then add this mixture to the reduced broth in the pan. Cook and stir constantly over medium heat until the sauce thickens, becomes bubbly, and slightly creamy, about 3-4 minutes. Let it simmer for 1 additional minute to meld flavors.
Combine Everything: Return the cooked shrimp, sautéed mushrooms, roasted red bell peppers, and capers to the pan with the sauce. Stir well and heat everything through over low to medium heat for 2-3 minutes. Taste and season with salt and freshly ground black pepper if needed.
Serve and Enjoy: Serve the blackened shrimp stroganoff over the cooked fettuccini pasta. Garnish optionally with fresh parsley or chives for color. Enjoy a creamy, spicy, and satisfying meal!

Notes

You can substitute linguine, spaghetti, or zucchini noodles for the fettuccini.
Swap shrimp with chicken, salmon, or tofu for different protein options.
Adjust the Cajun seasoning to increase or reduce spiciness; add cayenne pepper for extra heat.
For a dairy-free version, replace sour cream with coconut cream.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently in a frying pan with a splash of chicken broth to loosen the sauce if needed.
You can freeze the sauce separately for up to 2 months; pasta freezes less well and may become soft.

Keywords: blackened shrimp, stroganoff, creamy pasta, Cajun shrimp, spiced shrimp recipe, dinner, seafood pasta, Cajun seasoning, mushroom sauce, easy shrimp recipe