This blackened shrimp stroganoff is one of those dinners we love to make as a team when we want something a little special. Cajun spiced shrimp and mushrooms in a creamy sour cream sauce over fettuccini feels both comforting and impressive, which for us is exactly what real food for real life is all about.
This Blackened Shrimp Stroganoff is a bold, flavorful twist on the classic stroganoff. Cajun seasoned shrimp and tender mushrooms are folded into a creamy sour cream sauce with roasted red peppers and capers, then served over fettuccini. Quick enough for a weeknight yet special enough for guests, this blackened shrimp stroganoff is sure to impress.
What makes this blackened shrimp stroganoff so good is the creamy Cajun sauce. Spiced shrimp and mushrooms are folded into a rich sour cream sauce with roasted red peppers and capers.
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Watch how this blackened shrimp stroganoff comes together, step by step.
Why You Will Love This Blackened Shrimp Stroganoff
- Bold Cajun flavor. Cajun seasoned shrimp gives it a smoky kick.
- Creamy and rich. A sour cream sauce makes it luxuriously smooth.
- Quick and special. Ready fast yet impressive enough for guests.
- Protein packed. Shrimp and a savory sauce make it satisfying.
- A fun twist. A bold seafood take on the classic stroganoff.
What Makes This Blackened Shrimp Stroganoff So Good
Cajun seasoned, blackened shrimp give this dish its bold character, a smoky, spicy flavor that sets it apart from a traditional stroganoff.
A creamy sour cream sauce balances the spice. Thickened with a little cornstarch and rounded out with chicken broth, it turns silky and rich.
Roasted red peppers and tangy capers add brightness, cutting through the richness with sweet and briny notes in every bite.
It is a seafood spin on classic stroganoff, the comforting dish of sauteed meat in a creamy sour cream sauce that originated in Russia.
Optional Pro Tip: Perfectly Cooked Shrimp
Do not overcook the shrimp. Two to three minutes, just until pink, keeps them tender and juicy.
Reduce the broth well. Cooking it down to about a quarter cup concentrates the flavor before the sour cream goes in.
Tips for the Best Blackened Shrimp Stroganoff
- Marinate the shrimp. Tossing them in oil and Cajun seasoning builds flavor.
- Do not overcook the shrimp. Pull them once they turn pink.
- Reduce the broth. This concentrates the flavor of the sauce.
- Mix cornstarch with sour cream. This prevents lumps in the sauce.
- Cook gently after adding cream. Low heat keeps the sauce smooth.
- Drain the peppers and capers. This keeps the sauce from getting watery.
- Season at the end. The Cajun seasoning and capers are already salty.
- Serve right away. It is best fresh and hot over the pasta.
Variations and Add Ins
This blackened shrimp stroganoff is easy to customize.
- Use a different pasta. Egg noodles or penne work well too.
- Serve over rice. It is just as good spooned over rice.
- Add more vegetables. Spinach or bell peppers stir in nicely.
- Make it spicier. Add extra Cajun seasoning or a pinch of cayenne.
- Use Greek yogurt. Swap it for sour cream for a lighter sauce.
- Try chicken. Cajun chicken works in place of the shrimp.
- Add extra broth. A splash of broth deepens the sauce.
- Use fresh herbs. Parsley or dill add a fresh finish.
How to Store and Reheat
Store leftover blackened shrimp stroganoff in an airtight container in the refrigerator for up to two days. Keep the sauce and pasta together or separate.
Reheat gently on the stovetop or in the microwave over low heat, adding a splash of broth or cream, since the sour cream sauce can break if overheated.
Serving Suggestions for Blackened Shrimp Stroganoff
This blackened shrimp stroganoff is a satisfying meal served over fettuccini, with plenty of creamy, spiced sauce. A crisp green salad makes a fresh, light side.
Warm crusty bread or garlic bread is perfect for soaking up the creamy sauce. A side of steamed or roasted vegetables rounds out the plate nicely.
For a complete dinner, add a simple salad and warm crusty bread. A sprinkle of fresh parsley makes a lovely finishing touch.
- Over fettuccini. The classic way to serve it.
- With a green salad. A fresh, crisp contrast.
- With crusty bread. Perfect for the creamy sauce.
- With steamed vegetables. A simple, fresh side.
For another bold, creamy weeknight favorite, our creamy Cajun chicken pasta is a delicious one to try.
Frequently Asked Questions
Can I use frozen shrimp?
Yes. Thaw the shrimp fully and pat them dry before tossing them with the oil and Cajun seasoning for the best sear and flavor.
What does blackened mean here?
The shrimp are coated in Cajun seasoning and seared, giving them a smoky, spiced, blackened flavor that defines the dish.
Can I serve it over something other than fettuccini?
Absolutely. Egg noodles, penne, or even rice all work beautifully under the creamy stroganoff sauce.
How do I keep the sour cream sauce from breaking?
Add the sour cream over low heat and avoid boiling it. Mixing it with cornstarch first also helps keep it smooth.
Can I make it less spicy?
Yes. Use less Cajun seasoning, or choose a milder blend, to dial back the heat to your taste.
Can I use Greek yogurt instead of sour cream?
Yes. Greek yogurt makes a lighter, tangy sauce. Stir it in gently over low heat so it does not curdle.
How long does it take to make?
From start to finish, this dish comes together in about 35 minutes, making it great for a weeknight or for guests.
Can I add vegetables?
Yes. Mushrooms and roasted red peppers are used here, and spinach or bell peppers stir in nicely as well.
How do I store leftovers?
Keep them in an airtight container in the refrigerator for up to two days, and reheat gently with a splash of broth or cream.
Can I use chicken instead of shrimp?
Yes. Cajun seasoned chicken works well in place of the shrimp for a different but equally tasty version.
A Bold, Creamy Seafood Twist
This blackened shrimp stroganoff brings together smoky Cajun shrimp, tender mushrooms, and a creamy sour cream sauce for a bold, comforting dinner. Roasted red peppers and capers add a bright, briny finish.
Quick enough for a busy weeknight yet special enough for guests, it is a flavorful twist on a beloved classic. Once you try it, this blackened shrimp stroganoff is sure to become a favorite.
Craving more bright, savory dinners? Our lemon chicken piccata, with its own tangy capers, is a lovely one to try next.
Results vary by ingredients, equipment, and cooking conditions. Always taste and adjust seasoning as you go.
Blackened Shrimp Stroganoff
Ingredients
Equipment
Method
- In a medium bowl, toss the peeled shrimp with the olive oil and Cajun seasoning until evenly coated, then set aside to marinate while you prepare the other ingredients.
- Bring a large pot of lightly salted water to a boil, add the fettuccini, and cook for 8 to 10 minutes until al dente, then drain and set aside.
- Melt the butter over medium heat in a large frying pan, add the mushrooms and shallots, and cook until tender, then remove and set aside.
- In the same pan, add the seasoned shrimp and cook for 2 to 3 minutes until they turn pink, then remove and set aside.
- Pour the 2/3 cup of chicken broth into the pan, bring to a boil, and cook uncovered until reduced to about 1/4 cup, 2 to 3 minutes.
- In a small bowl, mix the sour cream and cornstarch, stir in the 1 cup of chicken broth, then add this to the reduced broth and cook, stirring, until thick and bubbly, simmering 1 minute more.
- Return the shrimp, mushrooms, roasted red peppers, and capers to the pan, stir well, and heat through, seasoning to taste with salt and pepper if needed.
- Serve the blackened shrimp stroganoff over the cooked fettuccini.
Nutrition
Notes
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