Blackened Shrimp Stroganoff
A delightful twist on classic stroganoff, combining creamy sauce with spicy, blackened shrimp, perfect for weeknight meals or special dinners.
Ingredients
Pasta and Shrimp
- 8 ounces fettuccine pasta Cook according to package instructions.
- 1 pound shrimp, peeled and deveined Fresh or thawed if frozen.
- 2 tablespoons Cajun seasoning Adjust based on spice preference.
- 2 tablespoons olive oil For cooking shrimp.
Sauce Ingredients
- 1 medium onion, chopped Adds flavor to the sauce.
- 2 cloves garlic, minced Enhances the overall taste.
- 1 cup mushrooms, sliced Use your choice of mushrooms.
- 1 cup heavy cream Makes the sauce rich and creamy.
- 1 cup beef broth Can be substituted with vegetable broth for a vegetarian option.
- to taste Salt and pepper Adjust according to your taste.
- for garnish Fresh parsley, chopped Optional garnish for serving.
Instructions
Cooking the Pasta and Shrimp
- Cook the fettuccine according to package instructions; drain and set aside.
- Toss the shrimp with Cajun seasoning until evenly coated.
- In a large skillet, heat olive oil over medium heat. Add the shrimp and cook for 2-3 minutes on each side until blackened and cooked through. Remove and set aside.
Making the Sauce
- In the same skillet, add the onions and garlic; sauté until onions are translucent.
- Add the mushrooms and cook until softened.
- Pour in the beef broth and heavy cream, stirring to combine. Let the sauce simmer for about 5 minutes to thicken.
Combining and Serving
- Return the shrimp to the skillet, mix well, and season with salt and pepper.
- Combine the cooked fettuccine with the sauce and shrimp, tossing to coat evenly.
- Serve hot, garnished with fresh parsley.
Notes
Store leftovers in an airtight container in the refrigerator for 2-3 days. Reheat on the stove or microwave with a splash of cream or broth.