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Blackened Shrimp Stroganoff

A bold and creamy twist on classic stroganoff, featuring juicy shrimp coated in homemade blackening spice, tossed with mushrooms and egg noodles in a rich, savory cream sauce.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Cajun-Fusion
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

Blackened Shrimp
  • 1 lb large shrimp peeled and deveined
  • 2 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp dried thyme
  • 0.5 tsp dried oregano
  • 0.25-0.5 tsp cayenne pepper to taste
  • 0.5 tsp salt
  • 0.5 tsp black pepper
  • 2 tbsp unsalted butter divided
  • 1 tbsp olive oil
Stroganoff Sauce & Pasta
  • 8-10 oz wide egg noodles
  • 8 oz cremini mushrooms sliced
  • 1 small onion finely chopped
  • 3 cloves garlic minced
  • 1 cup chicken broth or vegetable broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp Dijon mustard
  • 0.75 cup heavy cream
  • 2 tbsp fresh parsley chopped, for garnish

Equipment

  • Large skillet or Dutch oven
  • Large pot for pasta
  • Mixing bowls
  • Tongs

Method
 

  1. Combine all spices for the blackening seasoning in a small bowl. Pat shrimp completely dry and toss with the spice blend to coat evenly.
  2. Cook egg noodles in salted boiling water according to package directions until al dente. Drain and set aside.
  3. Heat 1 tbsp butter and 1 tbsp olive oil in a large skillet over medium-high heat. Sear shrimp for 2-3 minutes per side until opaque and crusted. Remove to a plate.
  4. Melt remaining 1 tbsp butter in the skillet. Add sliced mushrooms and cook until browned, about 5-7 minutes.
  5. Add chopped onion to mushrooms, cooking until soft. Add minced garlic and cook 1 minute more.
  6. Deglaze pan with broth and Worcestershire sauce, scraping up browned bits. Stir in Dijon mustard and simmer for 3-4 minutes to reduce slightly.
  7. Reduce heat to low and stir in heavy cream. Simmer gently for 2-3 minutes until thickened and glossy.
  8. Return shrimp and cooked noodles to the skillet, tossing to coat in the sauce. Heat through for 1 minute.
  9. Serve immediately, garnished with fresh chopped parsley.

Notes

For a dairy-free version, substitute full-fat canned coconut milk for the heavy cream and use oil instead of butter.