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.
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.