Blackened Shrimp Stroganoff offers a refined balance of rich cream sauce, warmly spiced seafood, and tender pasta. The dish builds its flavor on sautéed aromatics and seared mushrooms, then deepens into a velvety base enriched with broth, cream, and blackening spices. It is an ideal meal for cool evenings, easy weeknight comfort cooking, or a satisfying family dinner where warm, layered aromas are welcome at the table.
Servings
Servings: 4
Times
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Ingredient List
Main Ingredients
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450 g raw shrimp, peeled and deveined
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300 g fettuccine or wide egg noodles
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250 g mushrooms, sliced (cremini or button)
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1 medium onion (120 g), finely chopped
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2 garlic cloves (8 g), minced
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1 red bell pepper (120 g), diced
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30 g unsalted butter
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30 ml olive oil
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250 ml seafood stock or vegetable stock
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200 ml heavy cream
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150 g sour cream
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10 g fresh parsley, finely chopped
Blackening Seasoning
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1 tsp smoked paprika (3 g)
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1 tsp garlic powder (3 g)
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1 tsp onion powder (3 g)
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½ tsp dried thyme (1 g)
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½ tsp dried oregano (1 g)
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½ tsp cayenne pepper (1 g), optional
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½ tsp freshly ground black pepper (1 g)
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½ tsp fine sea salt (2 g)
Optional Additions
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50 ml dry white wine for deglazing
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½ tsp Worcestershire sauce for deeper savoriness
Step-by-Step Preparation
Step 1 – Build the Aroma Base
Bring a large pot of salted water to a boil and cook the pasta until just tender. Reserve 60 ml of the cooking water and set the pasta aside.
Warm the olive oil and half of the butter in a wide sauté pan over medium heat. Add the finely chopped onion and cook gently for 3–4 minutes until softened and translucent. Stir in the minced garlic and bell pepper, allowing them to release their aromas. When the onions take on a faint golden edge and the mixture becomes fragrant, add the sliced mushrooms. Cook for 5–6 minutes, letting the mushrooms release their moisture and develop a lightly browned surface. This mixture forms the savory backbone of the stroganoff.
Step 2 – Deglaze & Add Liquid
Once the vegetables have softened and begun to caramelize lightly, raise the heat to medium-high. If using white wine, pour it in now and scrape the bottom of the pan with a wooden spoon to lift any caramelized particles. Allow the wine to reduce by half, concentrating the flavors. Add the stock and bring the mixture to a gentle simmer. The liquid should begin to absorb the aromatics and unify the base.
When the stock has heated through, lower the heat and pour in the heavy cream. Stir slowly to integrate while keeping the mixture at a gentle simmer. The sauce should begin to thicken gradually.
Step 3 – Season & Simmer
In a separate bowl, coat the shrimp evenly with the blackening seasoning. Heat the remaining butter in a clean skillet over medium-high heat. Add the shrimp in a single layer, allowing them to sear for 1–2 minutes per side. They should take on a deep golden crust while remaining tender inside. Transfer the shrimp to a plate.
Return to the cream base. Mix in the sour cream, stirring until smooth, and keep the heat low to avoid curdling. If the sauce appears too thick, loosen it with a small amount of reserved pasta water. Taste and adjust with salt or black pepper as needed.
Fold the cooked pasta gently into the sauce, coating each strand evenly. Add the seared shrimp last, allowing their spices and natural juices to enrich the stroganoff without overcooking them. Simmer for 1–2 minutes so the flavors settle and integrate.
Step 4 – Serve
Serve the Blackened Shrimp Stroganoff hot, ensuring each portion includes a balance of shrimp, mushrooms, and sauce. Garnish with finely chopped parsley for a fresh herbal note. The dish is best enjoyed immediately while the sauce remains smooth and the shrimp retain their seared exterior. Pair with crusty bread or a crisp green salad for a balanced meal.
Variations
Extra-Creamy Version: Add an additional 50–70 ml heavy cream and allow the sauce to simmer a minute longer for richer texture.
Vegetarian Option: Replace shrimp with sautéed oyster mushrooms or roasted cauliflower and use vegetable stock.
Spice-Forward Variation: Increase cayenne pepper or add a pinch of chili flakes to the blackening mix.
Earthier Flavor Base: Substitute half the mushrooms with portobello slices for deeper savory intensity.
Brighter Finish: Add a small squeeze of lemon juice just before serving to lift and balance the richness.
Tips
Searing Technique: Ensure the skillet is properly heated before adding shrimp to create a defined blackened crust without overcooking.
Sauce Stability: Add sour cream only over low heat; too much heat can cause separation.
Balancing Thickness: Use reserved pasta water to fine-tune the consistency. Its starch binds the sauce without thinning the flavor.
Ingredient Preparation: Slice mushrooms uniformly to promote even browning and avoid releasing excess water too quickly.
Storage: This dish is best served fresh. If storing leftovers, refrigerate in an airtight container for up to 24 hours and reheat gently over low heat to protect the sauce’s texture.
