Oven Baked Shrimp Stroganoff
Indulge in the creamy, comforting flavors of Oven-Baked Shrimp Stroganoff, a delightful twist on the classic Russian favorite that’s perfect for seafood lovers. This one-dish wonder combines juicy, tender shrimp, sautéed mushrooms, and a velvety sour cream sauce infused with garlic, onions, and a hint of Dijon mustard, all baked to perfection atop a bed of egg noodles. Finished off with a golden, buttery topping, this dish offers a harmonious balance of rich textures and bold flavors. Quick to prepare and oven-baked for effortless cooking, this recipe is ideal for cozy family dinners or a sophisticated yet easy-to-make option for entertaining. Garnished with fresh parsley, it pairs beautifully with a crisp side salad or crusty bread for a restaurant-quality meal at home. Perfect for searches like “seafood stroganoff recipes,” “easy shrimp casseroles,” or “creamy shrimp dinner ideas,” this dish is sure to impress!
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Recipe Information
Ingredients
- 1 pound large shrimp (peeled and deveined)
- 3 tablespoons butter
- 1 medium yellow onion (finely chopped)
- 2 garlic cloves (minced)
- 8 ounces white mushrooms (sliced)
- 2 tablespoons all-purpose flour
- 2 cups chicken or seafood stock
- 1 cup sour cream
- 1 tablespoon Dijon mustard
- 1 teaspoon paprika
- 2 tablespoons fresh parsley (finely chopped, optional for garnish)
- 12 ounces egg noodles (cooked according to package instructions)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon olive oil
Instructions
Preheat your oven to 375°F (190°C).
In a large oven-safe skillet or sauté pan, heat the olive oil and 1 tablespoon of butter over medium heat.
Add the chopped onion and cook for 3-4 minutes, until softened.
Stir in the minced garlic and cook for another 30 seconds, until fragrant.
Add the sliced mushrooms, cooking for 5-7 minutes until they are browned and have released their liquid.
Sprinkle the flour over the mushroom mixture and stir well, cooking for 1 minute to eliminate the raw taste of the flour.
Gradually pour in the chicken or seafood stock, stirring constantly to avoid lumps. Simmer for 3-4 minutes, allowing the sauce to thicken slightly.
Reduce the heat to low and stir in the sour cream, Dijon mustard, paprika, salt, and black pepper. Mix until smooth.
Remove the pan from the heat and gently fold in the shrimp, ensuring they are well coated in the sauce.
Spread the cooked egg noodles evenly in a greased 9x13-inch baking dish.
Pour the shrimp and sauce mixture over the noodles, spreading evenly to ensure coverage.
Cut the remaining 2 tablespoons of butter into small pieces and dot them over the top of the stroganoff.
Bake in the preheated oven for 15 minutes, or until the shrimp are pink and cooked through.
Remove from the oven and let it rest for 5 minutes before serving.
Garnish with fresh parsley, if desired, and serve warm.
Nutrition Facts
Calories |
513 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.4 g | 35% | |
| Saturated Fat | 14.4 g | 72% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 305 mg | 102% | |
| Sodium | 1334 mg | 58% | |
| Total Carbohydrate | 35.4 g | 13% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 8.0 g | ||
| Protein | 36.9 g | 74% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 157 mg | 12% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 636 mg | 14% | |
*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.
