This Creamy Blackened Shrimp Stroganoff is an elegant, flavor-packed twist on the classic Russian dish. Swapping beef for succulent Cajun-spiced shrimp creates a lighter but equally satisfying meal, featuring earthy mushrooms and a rich, tangy sour cream sauce.
With vibrant roasted red peppers and the salty pop of capers, this quick pasta dinner is sophisticated enough for company but easy enough for a Tuesday night.
Recipe Details
- Flavor Profile: A delightful blend of smoky heat from the blackened shrimp, savory earthiness from the mushrooms, and a bright, tangy finish from the sour cream and capers.
- Texture: Tender shrimp and soft mushrooms are coated in a velvety sauce that clings perfectly to the al dente fettuccine.
- Time: 10 minutes prep, 20 minutes cook time.
- Difficulty: Easy. It involves searing shrimp and making a quick pan sauce.
What You’ll Need
To make this recipe, you will need a large pot for boiling the fettuccine and a large frying pan for cooking the shrimp and sauce. A whisk is helpful for combining the cornstarch and sour cream smoothly. The ingredients combine fresh seafood and produce with pantry staples like Cajun seasoning, chicken broth, and jarred roasted peppers.
Ingredient Notes
- Shrimp – Use 1 pound of fresh shrimp, peeled and deveined. The Cajun seasoning gives them a “blackened” flavor profile when seared.
- Cajun Seasoning – This provides the spice and savory depth. Adjust the amount based on your heat tolerance.
- Mushrooms – Sliced fresh mushrooms (button or cremini) add the classic earthiness essential to any stroganoff.
- Sour Cream – This is the key to the creamy, tangy stroganoff sauce. Using cornstarch stabilizes it so it can boil without curdling.
- Roasted Red Peppers – Jarred peppers add a sweetness and smokiness that complements the Cajun spice beautifully.
- Capers – Drained capers bring a burst of brininess that cuts through the rich cream sauce.
- Fettuccine Pasta – The broad noodles hold the thick sauce well, but egg noodles are a traditional alternative.
- Shallots – These offer a milder, sweeter onion flavor that doesn’t overpower the shrimp.
Add-ins and Substitutions
- Protein – Scallops or chicken strips can be used with the same blackened seasoning method.
- Vegetables – Spinach can be stirred in at the end to wilt for extra color and nutrition.
- Dairy – Greek yogurt or crème fraîche can be substituted for sour cream for a slightly different tang.
How to Make Creamy Blackened Shrimp Stroganoff
- Season Shrimp: Combine the peeled shrimp, olive oil, and Cajun seasoning in a medium bowl. Toss to coat evenly and set aside.
- Cook 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 Veggies: Meanwhile, melt the butter over medium heat in a large frying pan. Cook and stir the sliced mushrooms and chopped shallots in the butter until they are tender and browned. Remove them from the pan and set aside.
- Sear Shrimp: Add the seasoned shrimp to the hot pan. Cook until the shrimp turn pink and opaque, about 2 to 3 minutes. Remove them from the pan and set aside with the mushrooms.
- Reduce Broth: Add 2/3 cup chicken broth to the pan and bring to a boil, scraping up any browned bits (fond) from the bottom. Cook, uncovered, until reduced to about 1/4 cup (2 to 3 minutes).
- Make Sauce: In a small bowl, stir together the sour cream and cornstarch until smooth; mix in the remaining 1 cup of chicken broth. Stir this mixture into the reduced chicken broth in the frying pan. Cook and stir until the sauce is thick and bubbly. Cook for 1 minute more to activate the cornstarch.
- Combine: Stir in the cooked shrimp, mushroom mixture, roasted red bell peppers, and capers. Heat through for a minute. Season to taste with salt and pepper.
- Serve: Serve immediately over the cooked fettuccine pasta.
Pro Tip: Whisking the cornstarch into the sour cream before adding the broth creates a “slurry” that prevents lumps and stabilizes the dairy so it doesn’t separate when it hits the boiling liquid in the pan.
Recipe Tips
- Don’t Overcook Shrimp: Shrimp cook very fast. Remove them as soon as they are pink. They will warm up again when added back to the sauce at the end.
- Deglazing: When you add the first amount of chicken broth, use your spoon to scrape the bottom of the pan. The spices left from the shrimp add immense flavor to the sauce.
- Sauce Thickness: The sauce thickens quickly once it boils. If it gets too thick, splash in a little extra chicken broth or pasta water to loosen it up.
FAQs
- Is this spicy? It has a kick from the Cajun seasoning, but the sour cream sauce cools it down significantly.
- Can I use frozen shrimp? Yes, just thaw them completely and pat them very dry before seasoning so they sear properly.
- How do I store leftovers? Store pasta and sauce together in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or microwave.
Serving Suggestions
- Green Beans: Steamed green beans or asparagus make a fresh, crisp side dish.
- Salad: A simple green salad with a lemon vinaigrette balances the creamy sauce.
- Bread: Serve with crusty bread to sop up the delicious sauce.
Make This Recipe in Advance
- Prep: You can slice the mushrooms, shallots, and peppers ahead of time.
- Fresh is Best: Cream-based sauces are best eaten immediately. If you must reheat, add a splash of milk or broth to bring the sauce back together.
Creamy Blackened Shrimp Stroganoff
- Total Time: 30 minutes
- Yield: 4 Servings 1x
Description
This Creamy Blackened Shrimp Stroganoff is an elegant, flavor-packed twist on the classic Russian dish. Swapping beef for succulent Cajun-spiced shrimp creates a lighter but equally satisfying meal, featuring earthy mushrooms and a rich, tangy sour cream sauce. With vibrant roasted red peppers and the salty pop of capers, this quick pasta dinner is sophisticated enough for company but easy enough for a Tuesday night.
Ingredients
The Shrimp & Pasta
- 1 lb fresh shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 tablespoon Cajun seasoning (adjust for heat preference)
- 6 oz fettuccine pasta
The Veggies & Aromatics
- 1 tablespoon butter
- 3 cups fresh mushrooms, sliced (button or cremini)
- 1 tablespoon shallots, chopped
- 1 jar (7 oz) roasted red bell peppers, drained and sliced
- 1 tablespoon capers, drained
The Stroganoff Sauce
- 2/3 cup chicken broth (for reducing)
- 1 cup chicken broth (for sauce base)
- 1/2 cup sour cream
- 1 tablespoon cornstarch
Instructions
Season Shrimp
In a medium bowl, toss the peeled shrimp with olive oil and Cajun seasoning until evenly coated. Set aside.
Cook Pasta
Bring a large pot of salted water to a boil. Boil: Add fettuccine and cook for 8–10 minutes (or until al dente). Drain and set aside.
Sauté Veggies
Meanwhile, melt the butter in a large skillet over medium heat. Cook: Add sliced mushrooms and chopped shallots. Sauté until tender and browned (about 5 minutes). Remove from pan and set aside.
Sear Shrimp
Increase heat to medium-high. Add the seasoned shrimp to the hot pan. Cook: Sear for 2–3 minutes until pink and opaque. Remove immediately and set aside with the mushrooms (do not overcook!).
Reduce Broth
Pour 2/3 cup of chicken broth into the hot pan. Deglaze: Scrape up the browned bits (fond) from the bottom. Boil uncovered until the liquid reduces to about 1/4 cup (2–3 minutes).
Make Sauce
In a small bowl, whisk together the sour cream and cornstarch until smooth. Combine: Whisk in the remaining 1 cup of chicken broth.
Simmer
Pour this mixture into the reduced broth in the skillet. Cook and stir constantly until the sauce is thick and bubbly (about 1 minute).
Combine & Serve
Stir in the cooked shrimp, mushroom mixture, sliced roasted red peppers, and capers. Heat: Warm through for 1 minute. Season with salt and pepper if needed.
Serve
Serve immediately over the cooked fettuccine.
Notes
The “Slurry” Secret: Whisking the cornstarch into the sour cream before adding the broth is crucial. This stabilizes the dairy so it can boil without curdling or separating, creating a velvety smooth sauce.
Deglazing: Don’t skip scraping the bottom of the pan in Step 5! The spices left behind from searing the shrimp add immense flavor and color to the sauce.
Shrimp Timing: Shrimp become rubbery quickly. Remove them as soon as they turn pink. They will warm up perfectly when tossed back into the hot sauce at the end.
Leftovers: Cream-based sauces are best eaten fresh. If reheating, add a splash of milk or broth to loosen the sauce as it warms.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner / Pasta
- Method: Stovetop
- Cuisine: Cajun-Russian Fusion
Nutrition
- Serving Size: 1/4 of Recipe
- Calories: 420
- Sugar: 3g
- Sodium: 980mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 185mg
Keywords: shrimp stroganoff, cajun shrimp pasta, blackened shrimp recipe, creamy pasta dinner, mushroom stroganoff, seafood pasta, 30 minute meals
