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Blackened Shrimp Stroganoff

Savor Blackened Shrimp Stroganoff with a Spicy Twist

A delightful twist on a classic, this Blackened Shrimp Stroganoff marries traditional comfort with bold, zesty flavors for a quick, impressive dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American, Cajun
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Shrimp
  • 1 pound Peeled Shrimp Substitute with chicken or tofu if desired.
  • 2 tablespoons Olive Oil Can use melted butter as a replacement.
  • 2 tablespoons Cajun Seasoning A homemade mix can be used for an extra kick.
For the Pasta
  • 8 ounces Fettuccini Pasta Gluten-free pasta can be used as an alternative.
For the Sauce
  • 2 tablespoons Butter Substitute with olive oil for a dairy-free option.
  • 1 cup Mushrooms Fresh bell peppers or zucchini can be used instead.
  • 2 tablespoons Shallots Yellow onions can be used as a substitute.
  • 1 cup Chicken Broth Use vegetable broth for a vegetarian version.
  • 1 cup Sour Cream Greek yogurt can lighten the sauce while keeping richness.
  • 2 tablespoons Cornstarch Omit if the sauce is thick enough without it.
  • 1 cup Roasted Red Bell Peppers Fresh bell peppers can be used as an alternative.
  • 2 tablespoons Capers Olives can provide a similar briny flavor.
  • to taste Salt
  • to taste Pepper

Equipment

  • Large pot
  • large frying pan
  • Mixing Bowl

Method
 

Step‑by‑Step Instructions
  1. Marinate the Shrimp: Place the peeled shrimp in a bowl, drizzle with olive oil, and sprinkle Cajun seasoning. Let it marinate for 15 minutes.
  2. Cook the Fettuccini: Boil salted water, add fettuccini, and cook for 8-10 minutes until al dente. Drain and add olive oil.
  3. Sauté Vegetables: In a frying pan, melt butter over medium heat, add mushrooms and shallots, cook for 5-7 minutes until golden brown.
  4. Cook the Shrimp: Increase heat, add marinated shrimp, and cook for 2-3 minutes until pink and opaque, then remove.
  5. Build the Sauce: Add chicken broth to the pan, bring to a boil, and simmer for 3 minutes to reduce.
  6. Combine Cream and Broth: Whisk sour cream and cornstarch, add to broth, and cook for about 2 minutes until thickened.
  7. Finish the Dish: Return sautéed vegetables and shrimp to the pan, stir and heat through for 2-3 minutes. Adjust seasoning.
  8. Serve: Plate the stroganoff over fettuccini, ensuring each serving is drizzled with sauce. Enjoy!

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 50gProtein: 30gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 150mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 800IUVitamin C: 5mgCalcium: 100mgIron: 3mg

Notes

Marinating shrimp enhances flavor; cook pasta al dente to avoid mushiness; adjust seasoning to taste.

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