Shrimp and Scallop Stroganoff

Nutriscore Rating: 69/100

Elevate your weeknight dinner game with this luxurious Shrimp and Scallop Stroganoff, a seafood twist on the classic comfort food. Juicy shrimp and golden-seared scallops are nestled in a rich, creamy sauce infused with garlic, onions, and earthy cremini mushrooms. A touch of dry white wine adds brightness, while sour cream and Dijon mustard bring tangy depth to this velvety stroganoff. Served over tender egg noodles and garnished with fresh parsley, this elegant dish is surprisingly easy to prepare in under 40 minutes, making it perfect for both special occasions and effortless indulgence. Discover how this seafood stroganoff transforms simple ingredients into a restaurant-quality meal in the comfort of your home!

Recipe Information

• Prep Time: 15 min
• Cook Time: 25 min
• Total Time: 40 min
• Servings: 4 servings
• Difficulty: Medium

🥘 Ingredients

17 items

• 12 pieces large shrimp, peeled and deveined
• 12 pieces sea scallops, cleaned
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper
• 3 tablespoons unsalted butter
• 2 tablespoons olive oil
• 1 medium yellow onion, finely chopped
• 2 cloves garlic, minced
• 8 ounces cremini mushrooms, sliced
• 0.5 cup dry white wine
• 2 tablespoons all-purpose flour
• 1.5 cups chicken or seafood stock
• 0.75 cup sour cream
• 1 tablespoon Dijon mustard
• 1 teaspoon paprika
• 2 tablespoons fresh parsley, chopped
• 12 ounces egg noodles, cooked according to package instructions

📝 Instructions

12 steps

1. Season the shrimp and scallops with 1/2 teaspoon of kosher salt and 1/4 teaspoon of black pepper.

2. In a large skillet, heat 1 tablespoon of butter and 1 tablespoon of olive oil over medium-high heat. Add the shrimp and cook for 1-2 minutes on each side until just opaque. Remove shrimp and set aside.

3. In the same skillet, add 1 tablespoon of butter and 1 tablespoon of olive oil. Sear the scallops for 2 minutes on each side until golden brown. Remove scallops and set aside with the shrimp.

4. Reduce heat to medium. Add the remaining butter and olive oil to the skillet, then add the chopped onion and sauté until softened and translucent, about 4-5 minutes.

5. Add the minced garlic and sliced mushrooms to the skillet. Cook for 5-7 minutes, stirring occasionally, until the mushrooms release their liquid and become tender.

6. Deglaze the skillet with the white wine, scraping any browned bits from the bottom. Let it simmer for 2-3 minutes to reduce slightly.

7. Sprinkle the flour over the mushroom mixture and stir well to combine. Cook for 1-2 minutes to remove the raw flour taste.

8. Slowly pour in the chicken or seafood stock, stirring constantly to prevent lumps. Bring the mixture to a simmer and cook for 5 minutes until it thickens slightly.

9. Lower the heat to medium-low and stir in the sour cream, Dijon mustard, paprika, and remaining salt and pepper. Mix thoroughly to create a smooth sauce.

10. Return the cooked shrimp and scallops to the skillet, gently tossing them in the sauce to coat. Cook for 2-3 minutes to heat through.

11. Sprinkle chopped parsley over the stroganoff and adjust seasoning if needed.

12. Serve the shrimp and scallop stroganoff over warm egg noodles. Garnish with additional parsley if desired. Enjoy!

Nutrition Facts

1 serving (481.4g)

Calories		532
% Daily Value*
Total Fat		27.9 g	36%
	Saturated Fat	13.0 g	65%
	Polyunsaturated Fat	0.0 g
Cholesterol		195 mg	65%
Sodium		1149 mg	50%
Total Carbohydrate		36.1 g	13%
	Dietary Fiber	2.4 g	9%
	Total Sugars	6.7 g
Protein		32.3 g	65%
Vitamin D		0.3 mcg	1%
Calcium		132 mg	10%
Iron		2.4 mg	13%
Potassium		695 mg	15%

*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.

Source of Calories

Fat: 1003 cal (47.8%%)

Protein: 517 cal (24.7%%)

Carbs: 578 cal (27.5%%)