Description
A bold twist on a classic comfort dish, this Blackened Shrimp Stroganoff combines Cajun-spiced shrimp with a creamy, savory mushroom sauce served over fettuccini. It’s quick, flavorful, and perfect for weeknight dinners.
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
Instructions
- Coat shrimp with olive oil and Cajun seasoning; set aside to marinate.
- Cook fettuccini pasta until al dente; drain and set aside.
- Melt butter in a large pan; sauté mushrooms and shallots until tender, then remove from pan.
- In the same pan, cook the seasoned shrimp until pink, about 2–3 minutes; remove from pan.
- Pour ⅔ cup chicken broth into the pan, bring to a boil, and reduce to ¼ cup.
- In a small bowl, whisk together sour cream, cornstarch, and remaining 1 cup chicken broth until smooth.
- Add sour cream mixture to the pan; cook until thickened and bubbly, then simmer for 1 more minute.
- Return shrimp, mushrooms, red peppers, and capers to the pan; stir and heat through.
- Serve the mixture over cooked pasta and enjoy.
Notes
- Use gluten-free pasta to make the dish gluten-free.
- Frozen shrimp can be used—thaw and dry thoroughly before cooking.
- Store leftovers in the fridge for up to 3 days; reheat gently with added broth.
- The sauce can be frozen separately for up to 2 months.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 5g
- Sodium: 790mg
- Fat: 21g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 195mg