Blackened Shrimp Stroganoff
Elevate your dinner game with this indulgent Blackened Shrimp Stroganoff, a unique twist on a classic comfort food. Succulent Cajun-spiced shrimp are seared to perfection, adding a smoky, spicy edge to the creamy, rich stroganoff sauce. Sautéed cremini mushrooms and a hint of garlic bring an earthy depth, while a velvety combination of heavy cream and sour cream ensures every bite is luxuriously smooth. Served over tender, wide egg noodles, this dish comes together in just 45 minutes, making it both weeknight-friendly and impressive enough for entertaining. Garnish with fresh parsley for a pop of color and enjoy a dish that seamlessly blends bold flavors and comforting textures. Perfect for any seafood lover in search of a gourmet, home-cooked meal!
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Recipe Information
Ingredients
- 1 pound Large shrimp, peeled and deveined
- 2 tablespoons Cajun seasoning
- 4 tablespoons Butter
- 1 tablespoon Olive oil
- 1 medium Yellow onion, finely chopped
- 3 cloves Garlic, minced
- 8 ounces Cremini mushrooms, sliced
- 1 teaspoon Paprika
- 1.5 cups Beef or vegetable broth
- 0.5 cup Heavy cream
- 0.5 cup Sour cream
- 1 tablespoon Flour
- 12 ounces Wide egg noodles
- 2 tablespoons Parsley, chopped (optional, for garnish)
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Bring a large pot of salted water to a boil. Cook the egg noodles according to package instructions until al dente. Drain and set aside.
In a medium bowl, toss the shrimp with Cajun seasoning until evenly coated.
Heat 2 tablespoons of butter and the olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 2-3 minutes on each side, or until the shrimp are opaque and cooked through. Remove the shrimp from the skillet and set aside.
Reduce the heat to medium. Add the remaining 2 tablespoons of butter to the skillet. Sauté the onion until softened, about 3-4 minutes. Add the garlic and cook for another 30 seconds, stirring constantly.
Add the sliced mushrooms to the skillet and cook for about 6-8 minutes, stirring occasionally, until they release their moisture and start to brown.
Sprinkle the flour and paprika over the cooked mushrooms. Stir constantly for 1-2 minutes to cook out the raw flour taste.
Gradually stir in the broth and bring the mixture to a simmer, scraping the bottom of the skillet to release any browned bits.
Reduce the heat to low. Mix in the heavy cream and sour cream, stirring until the sauce is smooth and slightly thickened. Season with salt and pepper to taste.
Return the cooked shrimp to the skillet and toss gently to coat them in the sauce. Simmer for 1-2 minutes to heat through.
Serve the shrimp and sauce over the cooked egg noodles. Garnish with chopped parsley, if desired.
Nutrition Facts
Calories |
2286 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.7 g | 170% | |
| Saturated Fat | 70.0 g | 350% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1294 mg | 431% | |
| Sodium | 7394 mg | 321% | |
| Total Carbohydrate | 130.2 g | 47% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 19.7 g | ||
| Protein | 140.5 g | 281% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 602 mg | 46% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 2405 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
