Get ready for a flavor explosion! This Blackened Shrimp Stroganoff recipe is where classic comfort food meets a bold, spicy kick. We’re taking the creamy, tangy sauce you love and pairing it with perfectly seared shrimp coated in a homemade blackened seasoning. It’s an unforgettable dinner that’s surprisingly easy to whip up on a weeknight but special enough for company. If you’re looking to elevate your pasta night, you’ve found the perfect dish.
This recipe transforms a traditional beef stroganoff into a vibrant seafood delight. The smoky paprika, fiery cayenne, and aromatic herbs in the blackened seasoning create a beautiful crust on the shrimp, which then gets folded into a rich and velvety sour cream and mushroom sauce. It’s a match made in culinary heaven.
What Makes This Blackened Shrimp Stroganoff So Good?
This isn’t your average stroganoff. The magic lies in the fusion of two distinct culinary worlds: the soulful spice of Cajun cooking and the comforting creaminess of an Eastern European classic. The homemade blackened seasoning provides a depth of flavor that you just can’t get from a store-bought mix. It’s smoky, spicy, and savory all at once. When combined with the tangy, rich stroganoff sauce, the result is a perfectly balanced and incredibly satisfying meal.
The Key Ingredients for a Perfect Stroganoff
This recipe uses simple, accessible ingredients to create its signature flavor. Here’s what you’ll need:
For the Blackened Shrimp
- Shrimp: Use large, raw shrimp, peeled and deveined. This ensures they cook up plump and juicy without getting lost in the sauce.
- Blackened Seasoning: While you can use a store-bought blend, our homemade version with smoked paprika, garlic powder, onion powder, dried thyme, cayenne pepper, salt, and black pepper is what makes this dish truly special.
- Olive Oil & Butter: A combination of both gives you a high smoke point for searing and rich flavor.
For the Creamy Stroganoff Sauce
- Egg Noodles: The classic choice for stroganoff, their wide, flat shape is perfect for catching all the creamy sauce.
- Mushrooms: Cremini mushrooms provide a deep, earthy flavor that is essential to any good stroganoff.
- Onion & Garlic: These aromatics build the foundational layer of flavor for the sauce.
- Beef Broth: Adds a savory depth that complements both the shrimp and the mushrooms.
- All-Purpose Flour: Used to thicken the sauce to the perfect consistency.
- Sour Cream: The star ingredient for that classic stroganoff tang. Use full-fat for the best texture and to prevent curdling.
- Fresh Parsley: Brings a touch of freshness and color to the finished dish.
How to Make Blackened Shrimp Stroganoff Step-by-Step
Follow these simple steps to create a restaurant-quality meal right in your own kitchen. It comes together faster than you’d think!
Step 1: Prepare the Seasoning and Shrimp
In a small bowl, combine the smoked paprika, garlic powder, onion powder, thyme, cayenne, salt, and pepper. Pat your shrimp completely dry with paper towels—this is crucial for getting a good sear. Toss the shrimp with the homemade blackened seasoning until they are evenly coated.
Step 2: Cook the Pasta and Sear the Shrimp
Bring a large pot of salted water to a boil and cook the egg noodles according to package directions. While the pasta cooks, heat olive oil and a tablespoon of butter in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 1-2 minutes per side, until pink and opaque. Don’t overcrowd the pan; work in batches if necessary. Remove the shrimp from the skillet and set aside.
Step 3: Sauté the Aromatics
In the same skillet, melt the remaining butter. Add the sliced onions and mushrooms, cooking until the onions are soft and the mushrooms have released their liquid and started to brown, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
Step 4: Build the Creamy Sauce
Sprinkle the flour over the mushroom and onion mixture and stir to combine. Cook for one minute to get rid of the raw flour taste. Slowly pour in the beef broth, stirring constantly to avoid lumps. Bring the mixture to a simmer and let it cook for 3-4 minutes, until it has thickened. Reduce the heat to low and let it cool for a moment before stirring in the sour cream. It’s important not to let the sauce boil after adding the sour cream to prevent it from curdling.
Step 5: Combine and Serve
Return the cooked shrimp to the skillet and stir gently to coat them in the sauce. Let everything warm through for a minute or two. Serve the Blackened Shrimp Stroganoff immediately over the cooked egg noodles, garnished with fresh parsley. For another amazing seafood pasta dish, check out this Cajun Seafood Alfredo.
Tips for Recipe Success
- Don’t Overcook the Shrimp: Shrimp cook very quickly. Searing them for just a couple of minutes and then adding them back to the sauce at the end ensures they remain tender and juicy.
- Use Full-Fat Sour Cream: Low-fat sour cream has a higher chance of curdling when heated. Full-fat provides a richer flavor and a more stable, creamy sauce.
- Dry the Shrimp Thoroughly: Any excess moisture will steam the shrimp instead of searing them, preventing that delicious blackened crust from forming.
- Deglaze the Pan: After sautéing the mushrooms and onions, use a splash of the beef broth to scrape up any browned bits from the bottom of the pan. This is where so much flavor is hiding! If you’re looking for another one-pan meal, this French Onion Chicken Orzo Casserole is a must-try.
Delicious Variations to Try
While this Blackened Shrimp Stroganoff is fantastic as is, you can easily customize it to your liking.
- Add a Veggie Boost: Stir in a handful of fresh spinach at the end until just wilted, or add some steamed asparagus or peas for extra color and nutrients.
- Make it Extra Spicy: If you love heat, add a pinch of red pepper flakes along with the garlic or a dash of your favorite hot sauce to the finished sauce.
- Swap the Protein: This recipe works wonderfully with other proteins. Try it with blackened chicken strips or even juicy steak bites.
Frequently Asked Questions
For the best flavor and texture, we highly recommend using raw shrimp. Pre-cooked shrimp can easily become tough and rubbery when heated again. If using frozen raw shrimp, make sure they are fully thawed and patted very dry before seasoning.
The key is to use full-fat sour cream and to avoid high heat. After simmering the broth to thicken it, reduce the heat to low and let it cool for a minute before stirring in the sour cream. Do not let the sauce boil after the sour cream has been added.
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Seafood is best enjoyed fresh, and the texture of the shrimp may change upon reheating.
Blackened seasoning is a robust blend of spices, typically including paprika (often smoked), garlic powder, onion powder, cayenne pepper, black pepper, and dried herbs like thyme or oregano. It creates a dark, flavorful crust when seared at high heat.
Traditional egg noodles are the classic choice for stroganoff because their wide, porous surface is perfect for holding onto the creamy sauce. However, other sturdy pasta shapes like pappardelle, fettuccine, or penne also work well.
More Delicious Dinner Recipes
For more easy and satisfying weeknight meals, explore some of our other favorites! Try our creamy Chicken Garlic Parmesan Pasta or the cozy and comforting Chicken Gnocchi Soup.
Enjoy Your Spicy Stroganoff!
This Blackened Shrimp Stroganoff is a testament to how a few simple twists can create something truly spectacular. It’s a dish that will impress anyone you serve it to, and we’re sure it will become a new favorite in your dinner rotation. Give it a try and let us know what you think in the comments below. For more delicious recipe inspiration, follow us on Pinterest!
Blackened Shrimp Stroganoff Recipe
Blackened Shrimp Stroganoff: A Spicy Twist on a Classic
Ingredients
Equipment
Instructions
- In a small bowl, mix together smoked paprika, garlic powder, onion powder, dried thyme, cayenne pepper, salt, and black pepper to create the blackened seasoning.
- Pat the shrimp completely dry with paper towels. Toss the shrimp in the seasoning mix until evenly coated.
- Cook egg noodles according to package directions. Drain and set aside.
- In a large skillet, heat olive oil and 1 tbsp of butter over medium-high heat. Add the shrimp in a single layer and cook for 1-2 minutes per side, until pink and cooked through. Remove from skillet and set aside.
- In the same skillet, melt the remaining 2 tbsp of butter over medium heat. Add the chopped onion and sliced mushrooms. Sauté for 5-7 minutes until onions are soft and mushrooms are browned.
- Stir in the minced garlic and cook for 1 minute more until fragrant.
- Sprinkle the flour over the vegetables and stir to combine. Cook for 1 minute.
- Gradually whisk in the beef broth until smooth. Bring to a simmer and cook for 3-4 minutes, stirring occasionally, until the sauce has thickened.
- Reduce the heat to low. Let the sauce cool slightly, then stir in the sour cream until well combined. Do not let the sauce boil.
- Return the cooked shrimp to the skillet and stir to coat with the sauce. Heat gently for 1-2 minutes.
- Serve the Blackened Shrimp Stroganoff over the cooked egg noodles, garnished with fresh parsley.
Notes
Full-Fat Sour Cream: Use full-fat sour cream at room temperature to prevent the sauce from curdling.
Don't Boil the Sauce: Once the sour cream is added, keep the heat low and do not allow the sauce to boil.
