Description
This Delicious Blackened Shrimp Stroganoff is creamy, spicy, and full of Southern flair! Tender shrimp coated in bold blackening spices, tossed in a garlicky cream sauce with pasta — it’s a rich, flavorful seafood dinner you’ll crave again and again.
Ingredients
**For the Blackened Shrimp**
1 lb large shrimp, peeled and deveined
1 tbsp olive oil
1 ½ tsp Cajun or blackening seasoning
½ tsp smoked paprika
¼ tsp cayenne pepper (optional for heat)
Salt & pepper, to taste
**For the Creamy Sauce**
2 tbsp butter
3 cloves garlic, minced
1 small onion, finely chopped
1 cup mushrooms, sliced
1 cup chicken broth
1 cup heavy cream (or half-and-half)
½ cup sour cream
½ cup grated Parmesan cheese
½ tsp paprika
Juice of ½ lemon
Salt & pepper, to taste
**For Serving**
8 oz fettuccine or egg noodles, cooked
Chopped parsley, for garnish
Instructions
1. Cook pasta according to package directions until al dente. Drain and set aside.
2. Pat shrimp dry, then toss with olive oil, Cajun seasoning, smoked paprika, and cayenne pepper.
3. In a large skillet over medium-high heat, cook shrimp 2–3 minutes per side until blackened and cooked through. Remove and set aside.
4. Reduce heat to medium and melt butter in the same pan. Add onions and mushrooms; sauté 4–5 minutes until tender.
5. Add garlic and cook 30 seconds until fragrant.
6. Stir in chicken broth and bring to a simmer, scraping any browned bits from the pan.
7. Add heavy cream, sour cream, Parmesan, paprika, and lemon juice. Stir until sauce thickens and becomes creamy (3–4 minutes).
8. Return shrimp to the skillet and toss with the sauce.
9. Add cooked pasta and toss gently until fully coated.
10. Serve hot, garnished with parsley and extra Parmesan. Enjoy your creamy, spicy seafood masterpiece!
Notes
Use half Cajun and half Creole seasoning for a flavor balance.
Swap shrimp for crawfish or scallops for variety.
Add spinach or sun-dried tomatoes for extra texture.
Reheat gently with a splash of cream or milk to keep it silky smooth.