On one ordinary afternoon, the windows stood open as a soft jazz tune drifted from the radio. My granddaughter sat at the table, quietly sketching, while my husband weighed the merits of one pasta pan over another.
Moments like that naturally guide me toward meals that feel grounded yet leave space for a little exploration. Shrimp thawed by the sink, mushrooms rested on the counter, and the thought of a creamy sauce touched with gentle spice matched the easy rhythm of the day.
Another time, this dish took shape on a rainy weekday when errands ran long and dinner needed to feel grounding. The scent of Cajun seasoning warming in olive oil filled the kitchen, and the sound of pasta water bubbling felt reassuring.
Cooking has always been my way of marking time, not with grand occasions, but with these small pauses that gather everyone closer. Even my grandson wandered in, curious about the colors from the roasted red peppers and asking questions about capers he had never tasted before.
There are also evenings when friends drop by unexpectedly, shoes kicked off near the door, conversations flowing easily. Meals like this fit naturally into those moments, generous without feeling heavy, and layered with flavors that invite people to linger. Blackened Shrimp Stroganoff carries that balance for me, rooted in comfort, shaped by experience, and always ready to meet the day it’s served.
Short Description
Blackened Shrimp Stroganoff is a creamy pasta dish featuring Cajun-spiced shrimp, sautéed mushrooms, roasted red peppers, and capers in a rich sour cream sauce served over tender fettuccini.
Key Ingredients
- 1 pound fresh shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 tablespoon Cajun seasoning
- 6 ounces fettuccini pasta
- 1 tablespoon butter
- 3 cups fresh mushrooms, sliced
- 1 tablespoon chopped shallots
- â…” cup chicken broth
- ½ cup sour cream
- 1 tablespoon cornstarch
- 1 cup chicken broth
- 1 (7-ounce) jar roasted red bell peppers, drained and chopped
- 1 tablespoon drained capers
Tools Needed
- Large pot for pasta
- Large frying pan or skillet
- Medium mixing bowl
- Small bowl for sauce mixture
- Wooden spoon or silicone spatula
- Measuring cups and spoons
Cooking Instructions
Step 1: Prepare the Shrimp
In a medium bowl, combine the peeled shrimp with olive oil and Cajun seasoning. Toss gently until evenly coated. Set aside at room temperature while preparing the remaining ingredients to allow the seasoning to adhere properly.
Step 2: Cook the Pasta
Bring a large pot of lightly salted water to a rolling boil over high heat. Add the fettuccini and cook for 8 to 10 minutes, stirring occasionally, until al dente.
The pasta should be tender with a slight bite. Drain and set aside, reserving ¼ cup pasta water if needed later for thinning the sauce.
Step 3: Sauté the Vegetables
Melt the butter in a large frying pan over medium heat. Add the sliced mushrooms and chopped shallots. Cook for 5 to 7 minutes, stirring occasionally, until the mushrooms release their moisture and turn golden. Remove from the pan and set aside.
Step 4: Cook the Shrimp
In the same pan, increase heat to medium-high. Add the seasoned shrimp in a single layer. Cook for 2 to 3 minutes per side until pink and lightly charred. Avoid overcrowding the pan. Remove shrimp and set aside.
Step 5: Make the Sauce
Pour ⅔ cup chicken broth into the pan and bring to a boil, scraping up any browned bits. Reduce uncovered until the liquid reaches about ¼ cup, approximately 2 to 3 minutes.
In a small bowl, whisk sour cream and cornstarch until smooth, then slowly stir in 1 cup chicken broth. Add this mixture to the pan, cooking over medium heat until thick and bubbly. Simmer gently for 1 minute.
Step 6: Combine Everything
Return shrimp, mushrooms, roasted red bell peppers, and capers to the pan. Stir gently and heat through for 2 to 3 minutes. Season with salt and pepper if needed. If the sauce thickens too much, add reserved pasta water 1 tablespoon at a time.
Step 7: Serve and Enjoy
Spoon the creamy shrimp mixture over warm fettuccini. Serve immediately while the sauce is silky and the shrimp remain tender.
Why You’ll Love This Recipe
Balanced flavors with gentle heat and creamy richness
Quick enough for weeknights yet satisfying for guests
Protein-rich shrimp with moderate fat content
One-pan sauce keeps cleanup manageable
Adaptable to different spice levels and pasta choices
Mistakes to Avoid & Solutions
Overcooking the Shrimp
Shrimp can become rubbery if cooked too long.
Solution: Cook shrimp just until pink and opaque, about 2 to 3 minutes per side, then remove promptly.
Sauce Turning Grainy
High heat can cause sour cream to separate.
Solution: Lower heat before adding the sour cream mixture and stir continuously.
Watery Sauce
Too much liquid can thin the sauce.
Solution: Reduce the initial broth thoroughly and add pasta water only if needed.
Bland Flavor
Insufficient seasoning dulls the dish.
Solution: Taste before serving and adjust salt, pepper, or Cajun seasoning carefully.
Serving and Pairing Suggestions
Serve family-style in a wide pasta bowl
Pair with a crisp green salad and lemon vinaigrette
Add warm crusty bread for soaking up sauce
Complement with sparkling water or a light white wine
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 2 days
Reheat gently on the stovetop over low heat, stirring frequently
Add a splash of chicken broth to restore creaminess
Avoid microwaving shrimp for long periods to prevent toughness
FAQs
1. Can I use frozen shrimp?
Yes, thaw completely and pat dry before seasoning to ensure proper searing.
2. Is this dish very spicy?
The heat is mild. Reduce Cajun seasoning to 2 teaspoons for less spice.
3. Can I substitute Greek yogurt for sour cream?
Yes, use full-fat Greek yogurt and keep heat low to prevent curdling.
4. What pasta works besides fettuccini?
Linguine or tagliatelle work well with the creamy sauce.
5. Can this be made ahead?
The sauce can be prepared earlier, but shrimp should be cooked fresh for best texture.
Tips & Tricks
Pat shrimp dry before seasoning for better browning
Slice mushrooms evenly for uniform cooking
Warm serving bowls to keep the dish hot longer
Taste sauce before adding capers, as they add saltiness
Recipe Variations
Lighter Version: Replace sour cream with ½ cup low-fat Greek yogurt and add 2 tablespoons olive oil for smoothness.
Vegetable-Forward: Add 1 cup spinach during the final simmer until wilted.
Extra Smoky: Add ½ teaspoon smoked paprika to the Cajun seasoning blend.
Final Thoughts
Blackened Shrimp Stroganoff often finds its place at the table on evenings when conversation drifts easily and the pace of the day finally softens. The gentle heat from the seasoning and the smoothness of the sauce come together in a way that feels balanced, filling the room with quiet comfort and familiar aromas.
After the last bites are taken and the dishes are stacked by the sink, the meal lingers in a simple way. It leaves behind a sense of calm and togetherness, the kind that makes an ordinary night feel complete without needing anything more.
Blackened Shrimp Stroganoff
Ingredients
- 1 pound fresh shrimp peeled and deveined
- 1 tablespoon olive oil
- 1 tablespoon Cajun seasoning
- 6 ounces fettuccini pasta
- 1 tablespoon butter
- 3 cups fresh mushrooms sliced
- 1 tablespoon chopped shallots
- â…” cup chicken broth
- ½ cup sour cream
- 1 tablespoon cornstarch
- 1 cup chicken broth
- 1 7-ounce jar roasted red bell peppers, drained and chopped
- 1 tablespoon drained capers
Instructions
- Toss shrimp with olive oil and Cajun seasoning, then set aside.
- Cook fettuccini in salted boiling water until al dente, drain, and reserve a little pasta water.
- Sauté mushrooms and shallots in butter until tender, then remove.
- Cook shrimp in the same pan until pink and lightly charred, then set aside.
- Reduce chicken broth in the pan, then stir in sour cream mixture and cook until thickened.
- Return shrimp, mushrooms, roasted red peppers, and capers to the pan and heat through.
- Serve the creamy sauce over warm fettuccini.
