Why You’ll Love This Recipe
This dish combines the heartiness of a traditional stroganoff with the vibrant flavors of the South. The shrimp are coated in a homemade blackening seasoning, giving them a smoky, slightly spicy crust that balances beautifully with the creamy mushroom sauce. It’s a one-pan wonder that feels indulgent yet light. Serve it over pasta, rice, or even mashed potatoes — no matter the base, every bite bursts with bold flavor and comforting creaminess.
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Blackened Shrimp Stroganoff: A Bold Twist on a Creamy Classic
- Total Time: 40 mins
- Yield: 4 servings
- Diet: Halal
Description
Blackened Shrimp Stroganoff is a bold and creamy twist on the traditional beef stroganoff. Juicy shrimp coated in spicy blackened seasoning are tossed in a rich, garlicky sour cream sauce with mushrooms and pasta, creating a luxurious yet easy weeknight meal.
Ingredients
- 1 lb large shrimp, peeled and deveined
- 2 tablespoons blackened seasoning
- 2 tablespoons butter
- 1 tablespoon olive oil
- 8 oz cremini mushrooms, sliced
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1 tablespoon Worcestershire sauce
- 1 cup sour cream
- 1/2 cup heavy cream
- 8 oz egg noodles or fettuccine
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the pasta according to package directions until al dente. Drain, toss with a little olive oil, and set aside.
- In a bowl, toss the shrimp with blackened seasoning until evenly coated.
- Heat a large skillet over medium-high heat. Add butter and olive oil, then cook the shrimp for 1–2 minutes per side until just opaque. Remove from the pan and set aside.
- In the same skillet, add a bit more butter if needed, then sauté onions and mushrooms for 4–5 minutes until softened and lightly browned.
- Add garlic and cook for another 30 seconds until fragrant.
- Pour in the chicken broth and Worcestershire sauce, scraping up any bits from the bottom of the pan. Let it simmer for 3–4 minutes to reduce slightly.
- Reduce the heat to low, then stir in sour cream and heavy cream. Mix gently until smooth — do not boil to avoid curdling.
- Return the shrimp to the sauce and toss to coat. Season with salt and black pepper to taste.
- Add the cooked pasta and stir until everything is well combined and heated through.
- Serve hot, garnished with chopped parsley and a sprinkle of blackened seasoning if desired.
Notes
- For a lighter version, substitute Greek yogurt for sour cream.
- Use Cajun seasoning if you don’t have blackened seasoning.
- Tastes great with rice or mashed potatoes instead of pasta.
- Do not overcook the shrimp — they should remain tender and juicy.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun-American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Shrimp: Use large, raw shrimp that have been peeled and deveined. Their natural sweetness pairs beautifully with the smoky spice of the blackening seasoning.
Butter: Used for both searing the shrimp and creating the base of the sauce, giving richness and flavor throughout.
Olive Oil: Helps achieve that golden sear on the shrimp without burning the butter.
Cajun or Blackening Seasoning: The spice mix that gives the shrimp their signature heat and smoky flavor. You can make your own with paprika, garlic powder, cayenne, oregano, and thyme.
Mushrooms: Add earthy depth to the sauce — cremini or baby bella mushrooms work best.
Onion and Garlic: Classic aromatics that enhance the sauce’s savory foundation.
Flour: Thickens the sauce slightly, creating that signature creamy stroganoff texture.
White Wine (optional): Deglazes the pan and adds subtle acidity. You can substitute chicken broth if you prefer alcohol-free.
Chicken Broth: Forms the liquid base of the sauce, balancing out the creaminess.
Heavy Cream or Light Cream: Creates the rich, velvety texture that makes stroganoff irresistible.
Sour Cream: Adds tang and body, perfectly complementing the smoky shrimp.
Paprika and Cayenne: Reinforce the bold flavor of the blackening seasoning. Adjust cayenne to taste for spice control.
Salt and Pepper: Simple seasonings that bring out every layer of flavor.
Fresh Parsley: For garnish — a touch of color and freshness against the creamy sauce.
Cooked Pasta or Rice: The ideal base for soaking up all that creamy, smoky goodness.
Directions
Begin by patting the shrimp dry with paper towels. Toss them in Cajun or blackening seasoning, coating evenly. Heat butter and olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer and sear for about 1–2 minutes per side, until blackened and just cooked through. Remove and set aside.
In the same skillet, add a bit more butter, then sauté onion until soft and translucent. Add garlic and mushrooms, cooking until the mushrooms are browned and tender. Sprinkle in flour and stir for 1 minute to form a light roux.
Deglaze the pan with white wine (if using), scraping up any flavorful bits from the bottom. Pour in chicken broth, stirring constantly, and bring to a gentle simmer. Lower the heat and stir in cream, paprika, and sour cream. Let the sauce thicken slightly, then season with salt and pepper to taste.
Return the shrimp to the pan, tossing gently in the sauce until coated and heated through. Serve immediately over pasta, rice, or mashed potatoes, and garnish with fresh parsley.
Essential Equipment
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
This recipe serves 4 people. Prep time takes about 15 minutes, with a cook time of 25 minutes, making the total around 40 minutes. It’s quick enough for a weeknight yet special enough for entertaining.
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stovetop over low heat, adding a splash of cream or broth to loosen the sauce. Avoid overheating to prevent the shrimp from becoming rubbery.
Variations and Customizations
Cajun Chicken Stroganoff
Substitute shrimp with blackened chicken strips for a heartier variation.
Spicy Kick
Add extra cayenne or a few dashes of hot sauce to the sauce for extra heat.
Veggie Boost
Include spinach or bell peppers for added color, texture, and nutrients.
Smoky Bacon Twist
Crumble cooked bacon over the top before serving for an irresistible smoky crunch.
Dairy-Free Option
Use coconut cream and dairy-free sour cream alternatives for a creamy, lactose-free version.
Pasta Lovers’ Dream
Serve over fettuccine or egg noodles for a comforting, restaurant-style presentation.
FAQs
1. Can I use pre-cooked shrimp?
It’s best to use raw shrimp so they can absorb the blackening seasoning and cook evenly.
2. What’s the difference between Cajun and blackened seasoning?
They’re similar, but blackened seasoning tends to be smokier and slightly less salty.
3. Can I make this dish less spicy?
Reduce the cayenne pepper or use a mild Cajun blend for a gentler flavor.
4. What’s the best pasta for stroganoff?
Egg noodles or fettuccine work beautifully to hold the creamy sauce.
5. Can I make this ahead of time?
You can prepare the sauce ahead and add freshly cooked shrimp just before serving.
6. How do I prevent the sauce from curdling?
Keep the heat low when adding sour cream and cream, stirring constantly.
7. Can I substitute mushrooms?
Yes, use zucchini or bell peppers if you’re not a fan of mushrooms.
8. How do I make it gluten-free?
Use cornstarch instead of flour and serve over gluten-free pasta or rice.
9. Can I use half-and-half instead of cream?
Yes, but the sauce will be slightly lighter in texture.
10. What sides pair well with this dish?
Garlic bread, roasted asparagus, or a crisp green salad complement it perfectly.
Conclusion
Blackened Shrimp Stroganoff is a bold, comforting fusion of flavors — the perfect marriage of Southern spice and creamy European tradition. Every bite offers smoky heat, velvety sauce, and juicy shrimp that melt in your mouth. It’s sophisticated enough for guests yet simple enough for a quick family dinner. Whether served over pasta, rice, or potatoes, this dish proves that comfort food can be both fiery and elegant at the same time.
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