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