When I first experimented with blackened shrimp stroganoff in my kitchen, I wasn’t sure how Cajun spices would marry with that classic creamy stroganoff sauce. But after one bite, I was hooked. The heat from the blackened shrimp cuts right through the richness, creating something truly special.
Growing up in the Midwest, stroganoff was always beef-based comfort food on our Sunday table. But years ago, during a family trip to Louisiana, I discovered the magic of Cajun-spiced seafood. The bold, smoky flavors stayed with me long after we returned home. Back in my own kitchen, I started wondering what would happen if I combined that fiery Southern seasoning with the creamy stroganoff I’d grown up making. After a few attempts getting the spice balance just right, this recipe was born. Now it’s become our go-to weeknight dinner when we want something that feels indulgent but comes together quickly. The aroma of those shrimp sizzling in the pan with Cajun spices fills the whole house, and before you know it, everyone’s gathered in the kitchen asking when dinner will be ready. Time to get cooking!
What Makes This Blackened Shrimp Stroganoff So Special
I’ve made stroganoff dozens of ways over the years, but this version brings something different to the table. The Cajun-seasoned shrimp adds a kick that traditional beef stroganoff just can’t match, while still delivering that same creamy comfort we all crave.
Here’s what makes this recipe work so well:
- Comes together in about 30 minutes from start to finish, perfect for busy weeknights when you need dinner fast
- Uses mostly pantry staples like pasta, broth, and sour cream alongside your shrimp
- Delivers bold, restaurant-quality flavors without complicated techniques or hard-to-find ingredients
- Packs serious protein with around 30-35 grams per serving from the shrimp alone
- Adapts easily if you need to swap proteins or make it dairy-free
- Creates impressive presentation that looks much fancier than the effort required
I love that this dish bridges the gap between everyday cooking and special occasion meals. It’s fancy enough to serve guests but simple enough that I make it on random Tuesdays.
Key Ingredients for Perfect Results
Large shrimp: I always use large (31-40 count) or jumbo shrimp for this recipe. They hold up better to the blackening process and give you substantial, satisfying bites in every forkful.
Cajun seasoning: This spice blend does all the heavy lifting for flavor. I prefer brands with paprika, garlic, and cayenne as the base. If yours is particularly salty, go easy at first and adjust to taste.
Fresh mushrooms: Sliced button or cremini mushrooms add earthiness that balances the spicy shrimp beautifully. I slice them about ¼-inch thick so they cook evenly with the shallots.
Shallots: These provide a milder, slightly sweeter flavor than regular onions. In Betty’s kitchen, we always keep shallots on hand because they add such elegant depth to sauces.
Chicken broth: The recipe uses this in two stages—first to deglaze the pan and capture all those flavorful bits, then to build the creamy sauce. I recommend low-sodium broth so you control the salt level.
Sour cream: This creates that signature tangy, creamy stroganoff sauce. The cornstarch mixed in helps prevent the cream from breaking when it hits the hot broth.
Roasted red bell peppers: These jarred peppers add sweetness and beautiful color. I drain them well and chop them into bite-sized pieces so they distribute evenly throughout the dish.
Capers: Just a tablespoon brings a briny punch that cuts through the richness. They’re one of those small additions that make a big flavor impact.
Fettuccini pasta: The wide, flat noodles are perfect for catching all that creamy sauce. I cook mine to al dente so it doesn’t get mushy when everything’s combined.
How to Make Blackened Shrimp Stroganoff
Step 1: I’ve found that coating the shrimp evenly with olive oil before adding the Cajun seasoning helps the spices stick better. In a medium bowl, toss your peeled, deveined shrimp with olive oil and Cajun seasoning until every piece is coated. Set this aside while you start the pasta.
Step 2: Betty always says to salt your pasta water generously—it should taste like the sea. Bring a large pot of salted water to a rolling boil, add the fettuccini, and cook for 8 to 10 minutes until al dente. Drain and set aside.
Step 3: Melt the butter in your large frying pan over medium heat. Add the sliced mushrooms and chopped shallots, stirring occasionally for about 5 minutes until they’re tender and golden. Through trial and error, I learned not to crowd the pan—give them space to brown nicely. Remove and set aside.
Step 4: In the same pan (no need to wash it), add your seasoned shrimp. The key I discovered is to not move them around too much. Let them sit for 2 to 3 minutes per side until they turn pink and develop a slight crust. Remove from the pan immediately—they’ll continue cooking from residual heat.
Step 5: Pour ⅔ cup of chicken broth into the hot pan and bring it to a boil. This deglazes all those beautiful browned bits from the mushrooms and shrimp. Let it bubble away uncovered until it reduces to about ¼ cup, which takes 2 to 3 minutes.
Step 6: In a small bowl, whisk together the sour cream and cornstarch until completely smooth—no lumps. Stir in the remaining 1 cup of chicken broth. Betty’s tip: mixing the cornstarch with the sour cream first prevents clumping. Add this mixture to your reduced broth and cook, stirring constantly, until it thickens and becomes bubbly. Let it simmer for 1 more minute.
Step 7: Return the cooked shrimp, sautéed mushrooms, chopped roasted red peppers, and capers to the pan. Stir everything together gently and heat through for about 2 minutes. After years of making this, I’ve learned to season with salt and pepper at the end—taste first since the Cajun seasoning and capers already add plenty of salt.
Step 8: Serve your blackened shrimp stroganoff over the cooked fettuccini. I like to twirl the pasta right in the pan to coat it with sauce before plating, but you can also serve the sauce over individual portions.
Storing and Reheating Your Stroganoff
I typically store leftovers in an airtight container in the refrigerator where they’ll keep for up to 3 days. The flavors actually meld together nicely overnight, though the pasta will absorb some sauce.
For the best texture, I reheat this on the stovetop rather than the microwave. Place your leftovers in a frying pan over low heat and add a few tablespoons of chicken broth or water to loosen the sauce. Stir gently and heat just until warmed through. The goal is to avoid overcooking the shrimp, which can turn rubbery.
Betty’s freezing method works well for this recipe if you want to make ahead. The sauce can be frozen separately for up to 2 months. I don’t recommend freezing the shrimp in the sauce since seafood texture can change, but the sauce base freezes beautifully. Thaw overnight in the refrigerator and reheat gently, then add freshly cooked shrimp.
What to Serve with Blackened Shrimp Stroganoff
This creamy, spicy pasta pairs beautifully with fresh, crisp sides that balance the richness:
- Simple green salad: A green goddess chicken salad or basic mixed greens with vinaigrette cuts through the cream perfectly
- Garlic bread: Crusty bread for soaking up extra sauce is always welcome at my table
- Roasted vegetables: Try sheet pan roasted vegetables or simple steamed asparagus for color and nutrients
- Light soup starter: A cup of Mediterranean cauliflower soup makes an elegant first course
- Crisp white wine: Sauvignon Blanc or Pinot Grigio complements the Cajun spices wonderfully
I also like serving this with crusty rolls or even baked ham and cheese croissants on the side for guests who want extra carbs.
Recipe Variations to Try
Different proteins: While shrimp is my favorite, this sauce works beautifully with blackened chicken, salmon, or even firm tofu for vegetarian guests. If you love steak, try the same technique used in our Cajun steak tips with rigatoni.
Pasta swaps: Linguine and spaghetti both work well, or use zucchini noodles for a low-carb version. I’ve even made this over rice when I’m out of pasta.
Dairy-free option: Replace the sour cream with full-fat coconut cream for a dairy-free alternative that’s just as creamy. The slight coconut flavor actually complements the Cajun spices nicely.
Extra vegetables: Fold in fresh spinach, diced bell peppers, or halved cherry tomatoes at the end. They add color, nutrition, and freshness to every bite.
Seafood lovers: If you enjoy this style of cooking, you’ll love our creamy Tuscan salmon or seafood lasagna recipe for more indulgent seafood dinners.
FAQs
Yes, frozen shrimp work perfectly if thawed completely and patted very dry with paper towels before seasoning. Excess moisture prevents proper blackening and can make your sauce watery.
I look for shrimp that have turned pink, curled into a C-shape, and feel firm to the touch. They cook quickly—usually 2 to 3 minutes per side—so watch them closely to avoid overcooking.
Blackened Shrimp Stroganoff
Ingredients
Equipment
Method
- In a medium bowl, combine the peeled shrimp with olive oil and Cajun seasoning. Toss until the shrimp are evenly coated and set aside.
- Bring a large pot of lightly salted water to a boil. Add the fettuccini pasta and cook for 8 to 10 minutes, or until al dente. Drain and set aside.
- Melt butter over medium heat in a large frying pan. Add the sliced mushrooms and chopped shallots, cooking and stirring until tender, about 5 minutes. Remove from pan and set aside.
- In the same frying pan, add the seasoned shrimp. Cook for 2 to 3 minutes per side, or until they turn pink and are just cooked through. Remove from the pan and set aside.
- Pour ⅔ cup chicken broth into the frying pan and bring to a boil. Let it cook uncovered until reduced to about ¼ cup, approximately 2 to 3 minutes.
- In a small bowl, mix together sour cream and cornstarch until smooth. Stir in the remaining 1 cup of chicken broth, then add this mixture to the reduced broth in the pan. Cook and stir until thick and bubbly, then let it simmer for 1 more minute.
- Return the cooked shrimp, sautéed mushrooms, roasted red bell peppers, and capers to the pan. Stir well and heat everything through, about 2 minutes. Season to taste with salt and pepper.
- Serve the Blackened Shrimp Stroganoff over the cooked fettuccini.
