Blackened Shrimp Stroganoff

Blackened shrimp meets creamy stroganoff in a weeknight-friendly skillet that feels special but comes together fast. This dish layers spicy Cajun flavor on plump shrimp, then folds them into a mushroom-and-onion cream sauce and serves everything over wide egg noodles for a comforting, restaurant-style plate at home.

Why you’ll love this dish

This recipe is the best of both worlds: bold, blackened shrimp flavor and the silky, comforting sauce of a classic stroganoff. It’s fast enough for a weeknight, yet fancy enough for a date night or casual dinner party. The Cajun spice gives bright heat that contrasts beautifully with the rich cream and earthy mushrooms.

“Bold spice and creamy sauce — dinner-ready in under 30 minutes. A family favorite that still feels indulgent.”

If you enjoy other quick shrimp mains, you might like trying a lemony twist like Shrimp Francese for a lighter citrus profile.

Step-by-step overview

Before you start: this recipe follows a simple rhythm — pasta cooks separately, shrimp get seasoned and seared, then removed while the sauce is built in the same skillet. The sauce is finished with cream and the shrimp are returned briefly to warm through. Total active time: about 25–35 minutes.

High-level steps:

1. Boil the noodles and set aside.
2. Blacken and sear shrimp quickly; remove from pan.
3. Sauté aromatics and mushrooms in the same skillet.
4. Deglaze with beef broth, reduce, stir in cream.
5. Return shrimp, season, and serve over noodles.

What you’ll need

• 8 oz wide egg noodles
• 1 lb shrimp, peeled and deveined (medium to large)
• 2 tablespoons Cajun seasoning (store-bought or homemade)
• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 8 oz mushrooms, sliced (cremini or white)
• 1 cup beef broth
• 1 cup heavy cream
• Salt and pepper, to taste
• Fresh parsley, chopped for garnish

Notes and substitutions:

• If you prefer a lighter sauce, substitute half-and-half for some of the heavy cream, but the texture will be thinner.
• Unsure about beef broth? A low-sodium chicken broth works, but beef broth deepens the stroganoff flavor. For a dairy-free version, use coconut cream and a neutral oil (see Variations).
• For inspiration on plating different shrimp dishes, check out these nostalgic ideas for a shrimp mold — plating tips there translate well for family-style service.

Step-by-step instructions

1. Bring a large pot of salted water to a boil. Cook the 8 oz egg noodles according to package directions until al dente. Drain and set aside, reserving a small cup of pasta water.
2. Toss 1 lb peeled and deveined shrimp with 2 tablespoons Cajun seasoning in a bowl until evenly coated.
3. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add seasoned shrimp in a single layer and sear about 2–3 minutes per side, until opaque and just cooked through. Don’t overcrowd — cook in batches if necessary. Transfer shrimp to a plate and set aside.
4. In the same skillet (leave any browned bits), add the diced onion and sauté 3–4 minutes until softened. Add 2 cloves minced garlic and cook 30 seconds until fragrant.
5. Add 8 oz sliced mushrooms and cook 4–6 minutes until they release moisture and begin to brown.
6. Pour in 1 cup beef broth and bring to a simmer. Use a wooden spoon to scrape up browned bits from the pan. Let the broth reduce for 2–3 minutes to concentrate flavor.
7. Stir in 1 cup heavy cream and lower heat to medium-low. Let the sauce warm and thicken slightly, about 2–3 minutes.
8. Return the shrimp to the skillet and toss to coat in the sauce. Heat just until shrimp are warmed through (avoid simmering vigorously). Season to taste with salt and pepper.
9. Serve the shrimp and sauce over cooked egg noodles. Garnish with chopped fresh parsley.

Best ways to enjoy it

Serve this over wide egg noodles for the classic stroganoff feel. Other good pairings:

• Buttered mashed potatoes or cauliflower mash for a lower-carb plate.
• A simple green salad with a vinaigrette to cut the richness.
• Crusty bread to mop up the sauce.

For buffet-style or family service, toss noodles and sauce together in the skillet and top with shrimp. If you want playful vintage side ideas, reuse plating inspiration from a retro shrimp mold setup for creative presentation at gatherings.

Storage and reheating tips

• Refrigeration: Cool to room temperature, then store in an airtight container for up to 3 days. Shrimp and cream-based sauces are best eaten within this window.
• Freezing: Cream sauces separate when frozen; I don’t recommend freezing the finished dish. If you must, freeze components separately (sauce without cream or just cooked shrimp) and expect texture changes.
• Reheating: Gently reheat on the stovetop over low heat. Add a splash of broth or cream when reheating to restore silky texture. Avoid high heat — shrimp will overcook quickly. Microwave reheating is possible in short bursts, stirring between intervals.

Helpful cooking tips

• Dry the shrimp thoroughly with paper towels before seasoning. Moisture prevents a good sear.
• Don’t overcook shrimp: remove them when they’re just opaque; they’ll finish warming in the sauce.
• Use the same skillet to build flavor — the fond (browned bits) from the shrimp becomes the backbone of the sauce.
• If your sauce is too thin, simmer a little longer to reduce. If it’s too thick, stir in reserved pasta water or a splash of broth.
• Taste and adjust seasoning at the end; Cajun blends vary in saltiness.

Creative twists

• Swap proteins: Use scallops or thinly sliced chicken breasts for a different take. Cook times will vary.
• Make it wine-forward: Replace half the beef broth with dry white wine for acidity and depth.
• Dairy-free: Use full-fat coconut milk and a cornstarch slurry to thicken. Finish with a squeeze of lemon to brighten.
• Extra heat: Add a pinch of cayenne or a diced jalapeño when sautéing the onion.
• Mushroom-forward: Add a mix of wild mushrooms and finish with a splash of soy sauce or Worcestershire for umami.

Common questions

Q: How long does this recipe take from start to finish?
A: About 25–35 minutes total. Pasta cooks in the same time it takes to prep and sear the shrimp, so the process is efficient.

Q: Can I use frozen shrimp?
A: Yes — thaw fully and pat dry before seasoning and searing. Excess moisture will steam the shrimp and prevent a good blackened crust.

Q: Is beef broth necessary?
A: Beef broth deepens the stroganoff flavor, but low-sodium chicken broth or vegetable broth can be used in a pinch. The key is a flavorful liquid to deglaze the pan.

Q: Can I make this ahead?
A: You can prepare the sauce and noodles ahead, but hold off on combining with shrimp until reheating to prevent overcooking.

Conclusion

If you want another reference version of this idea, this classic Blackened Shrimp Stroganoff Recipe on Allrecipes showcases a similar, well-loved approach. For a different community-tested take, see Blackened Shrimp Stroganoff Recipe – Food.com for more tips and variations. Both are useful for adapting seasoning levels and pairing ideas.

Blackened Shrimp Stroganoff

This creamy blackened shrimp stroganoff combines spicy Cajun flavors with a rich mushroom-and-onion cream sauce, served over egg noodles for a comforting dish ready in under 30 minutes.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Dinner, Main Course

Cuisine American, Cajun

Servings 4 servings

Calories 550 kcal

Ingredients

  

For the pasta

• 8 oz wide egg noodles Cook according to package directions.

For the shrimp

• 1 lb shrimp, peeled and deveined Use medium to large shrimp.
• 2 tablespoons Cajun seasoning Store-bought or homemade.
• 2 tablespoons olive oil For cooking shrimp.

For the sauce

• 1 onion diced
• 2 cloves garlic, minced
• 8 oz mushrooms, sliced Cremini or white.
• 1 cup beef broth Low-sodium can be used.
• 1 cup heavy cream For a lighter version, substitute half-and-half.
• Salt and pepper To taste.
• Fresh parsley, chopped For garnish.

Instructions

 

Preparation

• Bring a large pot of salted water to a boil. Cook the egg noodles according to package directions until al dente. Drain and set aside, reserving a small cup of pasta water.
• Toss the peeled and deveined shrimp with Cajun seasoning in a bowl until evenly coated.

Cooking

• Heat olive oil in a large skillet over medium-high heat. Add seasoned shrimp in a single layer and sear about 2–3 minutes per side until opaque and just cooked through. Transfer shrimp to a plate and set aside.
• In the same skillet, add the diced onion and sauté for 3–4 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant.
• Add sliced mushrooms to the skillet and cook for 4–6 minutes until they release moisture and begin to brown.
• Pour in beef broth and bring to a simmer. Use a wooden spoon to scrape up browned bits from the pan. Let the broth reduce for 2–3 minutes to concentrate flavor.
• Stir in heavy cream and lower heat to medium-low. Let the sauce warm and thicken slightly for about 2–3 minutes.
• Return the shrimp to the skillet and toss to coat in the sauce, heating just until they're warmed through. Season with salt and pepper to taste.

Serving

• Serve the shrimp and sauce over the cooked egg noodles. Garnish with chopped fresh parsley.

Notes

For lighter sauce, substitute half-and-half for part of the cream. Can use low-sodium chicken broth if beef broth isn't preferred. Avoid freezing finished dish; freeze components separately for better texture.

Keyword Cajun Recipe, Comfort Food, Creamy Shrimp Dish, Quick dinner, Shrimp Stroganoff