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Blackened Shrimp Stroganoff

A creamy, flavorful stroganoff featuring spicy blackened shrimp, mushrooms, and a rich Cajun-seasoned cream sauce over fettuccine.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Dish
Cuisine: American, Cajun, Italian-American
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb Large Raw Shrimp peeled and deveined
  • 2 Tbsp Blackened Seasoning Blend or Cajun seasoning
  • 2 Tbsp Butter divided
  • 1 lb Fettuccine Pasta or desired pasta shape
  • 1 Tbsp Olive Oil
  • 8 oz Sliced Mushrooms cremini or button
  • 0.5 cup Diced Onion or shallot
  • 2 cloves Garlic minced
  • 1 Tbsp All-Purpose Flour for thickening
  • 1.5 cups Chicken Broth or vegetable broth
  • 0.5 cup Heavy Cream
  • 0.25 cup Grated Parmesan Cheese
  • 2 Tbsp Fresh Parsley chopped, for garnish

Equipment

  • Large skillet or pan

Method
 

  1. Cook pasta al dente. Drain, reserving 1/2 cup pasta water. Pat shrimp dry and toss with blackened seasoning.
  2. Heat 1 Tbsp butter and olive oil in a skillet until hot. Sear shrimp for 1-2 minutes per side until a crust forms. Remove and set aside.
  3. Add remaining butter to skillet. Sauté mushrooms and onion for 5-7 minutes. Add garlic and sauté for 1 minute.
  4. Sprinkle flour over vegetables and stir. Whisk in chicken broth to deglaze the pan. Simmer for a few minutes.
  5. Reduce heat. Stir in heavy cream and Parmesan cheese until the sauce reaches a heavy creamy consistency. Season to taste.
  6. Add cooked pasta and toss to coat. Stir in the seared blackened shrimp. Add reserved pasta water if needed.
  7. Garnish with fresh parsley and serve the Blackened Shrimp Stroganoff immediately.

Notes

To achieve true 'blackened' flavor, use a hot skillet and plenty of seasoning. Pat the shrimp dry before seasoning. Do not overcook the shrimp in the initial sear—it will continue to cook when added back to the hot sauce.