Name: Blackened Shrimp Stroganoff
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: American
Ingredients: 1 pound fresh shrimp, peeled and deveined; 1 tablespoon olive oil; 1 tablespoon Cajun seasoning; 6 ounces fettuccini pasta; 1 tablespoon butter; 3 cups fresh mushrooms, sliced; 1 tablespoon chopped shallots; ⅔ cup chicken broth; ½ cup sour cream; 1 tablespoon cornstarch; 1 cup chicken broth (additional); 1 (7-ounce) jar roasted red bell peppers, drained and chopped; 1 tablespoon drained capers

I elevate a creamy, classic stroganoff by adding bold blackened shrimp that brings a smoky, Cajun spice. It’s indulgent, comforting, and easy to whip up for a weeknight dinner. Blackened Shrimp Stroganoff

Why You’ll Love This Recipe

I love this recipe because it balances vibrant flavors with simplicity. The Cajun-seasoned shrimp adds depth and heat to the lush, velvety sauce—yet it comes together in under an hour, making me feel like a culinary rockstar even on busy nights.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 pound fresh shrimp, peeled and deveined
1 tablespoon olive oil
1 tablespoon Cajun seasoning
6 ounces fettuccini pasta
1 tablespoon butter
3 cups fresh mushrooms, sliced
1 tablespoon chopped shallots
⅔ cup chicken broth
½ cup sour cream
1 tablespoon cornstarch
1 cup chicken broth
1 (7‑ounce) jar roasted red bell peppers, drained and chopped
1 tablespoon drained capers

directions

I gradually build flavor: first, I coat the shrimp in olive oil and Cajun seasoning and set it aside. While that marinates, I cook the fettuccini until al dente. Next, I melt butter in a large frying pan and sauté mushrooms and shallots until tender, then remove them from the pan. In the same pan, I cook the seasoned shrimp until they turn pink—just a few minutes—then take them out too. I pour ⅔ cup chicken broth into the pan, bring it to a boil, and reduce it to ¼ cup. Meanwhile, I whisk sour cream, cornstarch, and the remaining 1 cup chicken broth in a small bowl into a smooth mixture. I add that to the pan, cooking until the sauce is thick and bubbly, then let it simmer an extra minute. Finally, I return the shrimp, mushrooms, red peppers, and capers to the pan, heat everything through, adjust seasoning if needed, and serve it over the pasta.

Servings and timing

This recipe serves 4. Total time is about 45 minutes—roughly 30 minutes for prep and 15 minutes for cooking

Variations

I like experimenting:

I sometimes swap fettuccini for linguine, spaghetti, or even zucchini noodles.
If I’m not in the mood for shrimp, I substitute chicken, salmon, or tofu.
For more heat, I tweak the Cajun seasoning or add cayenne.
To make it dairy-free, I replace sour cream with coconut cream.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I gently warm it in a frying pan over low heat, adding a splash of chicken broth to loosen up the sauce. While the sauce can be frozen for up to 2 months, I avoid freezing the pasta—its texture degrades too much.

FAQs

Can I make this dish ahead of time?

I can! I often prepare the sauce and shrimp separately in advance. When dinner time comes, I just reheat and toss everything with freshly cooked pasta.

What can I use instead of Cajun seasoning?

I don’t always have it on hand, so I mix paprika, garlic powder, onion powder, cayenne pepper, thyme, and oregano to make a simple homemade blend.

Is this dish gluten-free?

Not as written. I make it gluten-free by using gluten-free pasta and ensuring that any Cajun seasoning mix is certified gluten-free.

Can I use frozen shrimp?

Absolutely. I just make sure to thaw them completely and pat them dry before seasoning and cooking so they crisp rather than steam.

What can I serve with this meal?

I often pair it with a crisp green salad or garlic bread. For drinks, a glass of Sauvignon Blanc or Pinot Grigio complements the rich flavors nicely, or I go with citrus-infused sparkling water for a refreshing non‑alcoholic option.

Conclusion

I truly enjoy making this Blackened Shrimp Stroganoff—it’s bold, creamy, and comforting all at once. Whether for a quick weeknight dinner or a cozy weekend meal, it delivers both flavor and satisfaction with minimal effort. I hope you love it as much as I do—happy cooking!