Blackened Shrimp Stroganoff
A delightful fusion of Cajun-seasoned shrimp and creamy stroganoff sauce that perfectly balances flavor and texture.
Ingredients
For the Pasta
- 8 oz pasta (fettuccine or egg noodles) Cook according to package instructions.
For the Blackened Shrimp
- 1 lb large shrimp, peeled and deveined
- 2 tbsp Cajun seasoning Adjust seasoning based on heat preference.
- 2 tbsp olive oil For cooking shrimp.
For the Sauce
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 cup mushrooms, sliced
- 1 cup heavy cream For a richer sauce.
- 1 cup beef or chicken broth Add more if needed for desired consistency.
- Salt and pepper to taste
- Chopped parsley for garnish For a fresh touch.
Instructions
Preparation
- Cook the pasta according to the package instructions until al dente. Drain and set aside.
- In a mixing bowl, toss the shrimp with Cajun seasoning until well-coated.
- Heat olive oil in a large skillet over medium-high heat. Add seasoned shrimp and cook for 2-3 minutes per side until blackened and opaque. Remove from skillet and set aside.
- In the same skillet, reduce heat to medium, add chopped onion and minced garlic. Sauté until onions are soft and fragrant.
- Add sliced mushrooms to the skillet and cook until browned, stirring occasionally.
- Pour in heavy cream and broth, stirring to combine. Bring to a gentle simmer.
- Return blackened shrimp to the skillet, and gently toss with cooked pasta until evenly coated. Season with salt and pepper to taste.
- Serve hot, garnished with chopped parsley.
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Notes
To elevate the dish, consider adding various vegetables or adjusting the seasoning. Store leftovers in an airtight container in the refrigerator for up to three days.