Get ready to transform your weeknight dinner routine with this incredible Blackened Shrimp Stroganoff. We’re taking the rich, creamy, and comforting flavors of a traditional beef stroganoff and giving it a bold, spicy makeover. This recipe perfectly marries the smoky heat of Cajun-inspired blackening spice with a luscious, tangy sour cream and mushroom sauce, all tossed with tender egg noodles. It’s a restaurant-quality dish that comes together in under 40 minutes, making it the perfect solution for a busy evening when you’re craving something truly special.
If you love the satisfying nature of a creamy pasta dish but want to kick things up a notch, this recipe is your answer. The juicy, perfectly seared shrimp provide a delightful contrast to the silky sauce, creating a symphony of textures and flavors that will have everyone asking for seconds.
What Makes This Blackened Shrimp Stroganoff Special?
Unlike classic stroganoff, this version swaps beef for succulent shrimp, making it a lighter yet equally satisfying option. The magic lies in the homemade blackening seasoning, which creates a gorgeous, dark crust on the shrimp without any burning. This isn’t just a recipe; it’s a flavor experience that balances spice, creaminess, and savory notes in every single bite. It’s an elegant meal that feels indulgent but is surprisingly simple to prepare.
Key Ingredients for Unforgettable Flavor
This recipe uses simple, accessible ingredients to build layers of complex flavor. Here’s what you’ll need to bring this dish to life.
For the Blackened Shrimp:
- Shrimp: Use large, raw shrimp that have been peeled and deveined for the best texture.
- Blackening Seasoning: A blend of smoked paprika, cayenne pepper, garlic powder, onion powder, thyme, and oregano creates that signature smoky heat.
- Unsalted Butter & Olive Oil: A combination of butter and oil gives you a high smoke point for a perfect sear and rich flavor.
For the Creamy Stroganoff Sauce:
- Mushrooms: Cremini mushrooms, also known as baby bellas, provide a deep, earthy flavor that is essential to any stroganoff.
- Onion & Garlic: These aromatics form the savory base of our sauce.
- Beef Broth: Adds a rich, savory depth that you can’t get from water or other broths.
- Worcestershire Sauce: This is the secret ingredient for a boost of umami flavor.
- Dijon Mustard: Adds a subtle tang that cuts through the richness of the sauce.
- Sour Cream: Full-fat sour cream will give you the creamiest, most luxurious texture. Make sure it’s at room temperature to prevent curdling.
- Egg Noodles: The classic pasta choice for stroganoff, perfect for catching all that delicious sauce.
How to Make Blackened Shrimp Stroganoff (Step-by-Step)
Follow these simple steps to create a flawless shrimp stroganoff every time. The key is to work efficiently, as the shrimp and sauce cook very quickly.
- Prepare the Pasta: Cook the egg noodles according to package directions. Drain and toss with a little butter to prevent sticking.
- Season the Shrimp: While the pasta cooks, pat the shrimp completely dry with paper towels. This is crucial for getting a good sear. In a medium bowl, toss the shrimp with your blackening seasoning until evenly coated.
- Sear the Shrimp: Heat a large, heavy-bottomed skillet (cast iron is great here) over medium-high heat. Add a tablespoon of butter and a tablespoon of olive oil. Once shimmering, add the shrimp in a single layer. Cook for 1-2 minutes per side, until pink and opaque. Do not overcrowd the pan; cook in batches if necessary. Remove the shrimp and set aside.
- Sauté the Aromatics: Reduce the heat to medium and add the remaining butter to the skillet. Add the sliced onions and mushrooms, cooking until they have softened and the mushrooms have released their liquid and started to brown, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
- Build the Sauce: Sprinkle the flour over the vegetables and stir to combine. Cook for one minute to remove the raw flour taste. Slowly pour in the beef broth, whisking constantly to prevent lumps. Stir in the Worcestershire sauce and Dijon mustard. Bring the sauce to a simmer and cook for 3-5 minutes, until it has thickened slightly.
- Finish and Serve: Remove the skillet from the heat and let it cool for a minute. Stir in the room-temperature sour cream until the sauce is smooth and creamy. Return the cooked shrimp to the skillet and toss to combine. Serve immediately over the cooked egg noodles, garnished with fresh parsley.
Pro Tips for Recipe Success
A few simple tricks can take your stroganoff from good to absolutely sensational.
Don’t Overcrowd the Pan
When searing the shrimp, make sure they are in a single layer with space between them. Overcrowding will steam the shrimp instead of searing them, and you’ll miss out on that delicious blackened crust. If your skillet isn’t large enough, it’s better to work in two batches.
Temper the Sour Cream
To prevent your sour cream from curdling, ensure it’s at room temperature before adding it to the hot liquid. You can also “temper” it by mixing a few tablespoons of the hot sauce into the sour cream in a separate bowl before stirring the mixture back into the skillet.
Perfecting Your Blackening Seasoning
The beauty of a homemade spice blend is that you can control the heat. If you prefer a milder flavor, reduce the amount of cayenne pepper. For an extra smoky kick, use a hot smoked paprika. Taste and adjust to create your perfect signature blend.
Serving Suggestions and Variations
While this Blackened Shrimp Stroganoff is a complete meal on its own served over egg noodles, it also pairs beautifully with a simple green salad or some steamed asparagus. For a lower-carb option, serve it over zucchini noodles or cauliflower rice.
Want to mix it up? Try these variations:
- Add some greens: Stir in a handful of fresh spinach at the end until it wilts.
- Different protein: This sauce is fantastic with chicken or even scallops. Check out this guide for a perfect seared scallops recipe to get started.
- No mushrooms?: If you’re not a fan of mushrooms, you can simply leave them out. The sauce will still be delicious.
Frequently Asked Questions
It is not recommended. For the best flavor and texture, start with raw shrimp. This allows the blackening spices to form a crust directly on the shrimp as they cook. Using pre-cooked shrimp will likely result in a rubbery texture.
Store leftover shrimp stroganoff in an airtight container in the refrigerator for up to 2 days. Reheat gently in a saucepan over low heat, adding a splash of broth or milk to loosen the sauce. Avoid microwaving, as it can overcook the shrimp.
You can easily control the spice level. The heat comes from the cayenne pepper in the blackening seasoning. Use half the amount for a mild version or increase it slightly if you prefer it extra spicy.
For a similar tangy flavor and creamy texture, you can use full-fat Greek yogurt or crème fraîche as a substitute. Add it off the heat, just as you would with sour cream, to prevent it from splitting.
Classic egg noodles are the traditional choice because their texture and shape hold the creamy sauce perfectly. However, you could also use pappardelle, fettuccine, or even penne if that’s what you have on hand.
More Delicious Recipes to Try
If you enjoyed this dish, you’ll love exploring other flavorful combinations. For another Cajun-inspired pasta, don’t miss this Cajun Seafood Alfredo. And if you’re looking for a simple yet elegant pasta night, this Lemon Butter Linguine is a guaranteed winner.
Share Your Creation!
We are so excited for you to try this Blackened Shrimp Stroganoff recipe! If you make it, please leave a comment below and let us know how you liked it. Don’t forget to save this recipe to your favorite board on Pinterest and share it with your friends!
Blackened Shrimp Stroganoff Recipe
Blackened Shrimp Stroganoff: A Spicy Twist on a Classic
Ingredients
Equipment
Instructions
- Cook the egg noodles in a large pot of salted water according to package directions. Drain and set aside.
- While the pasta cooks, pat the shrimp completely dry. In a bowl, combine smoked paprika, garlic powder, onion powder, thyme, cayenne, salt, and pepper. Add the shrimp and toss to coat evenly.
- Heat 1 tbsp of butter and 1 tbsp of olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 1-2 minutes per side, until opaque and cooked through. Remove from the skillet and set aside.
- Reduce heat to medium. Add the remaining 2 tbsp of butter to the skillet. Add the sliced mushrooms and diced onion. Cook, stirring occasionally, for 5-7 minutes until softened and browned. Add the minced garlic and cook for 1 more minute until fragrant.
- Sprinkle the flour over the vegetables and stir for 1 minute. Slowly pour in the beef broth, whisking constantly to incorporate the flour. Stir in the Worcestershire sauce and Dijon mustard. Bring to a simmer and cook for 3-5 minutes, until the sauce has thickened.
- Remove the skillet from the heat. Let it cool for a moment, then stir in the room-temperature sour cream until smooth. Return the cooked shrimp to the skillet and toss to coat.
- Serve the Blackened Shrimp Stroganoff immediately over the cooked egg noodles, garnished with fresh parsley.
Notes
Tip 2: Use room temperature sour cream and remove the pan from the heat before stirring it in to prevent the sauce from curdling.
Tip 3: Do not overcrowd the pan when cooking the shrimp; work in batches if necessary for a perfect blackened crust.
