Introduction

A bowl of Blackened Shrimp Stroganoff delivers creamy richness, smoky heat, and irresistible aromatics that comfort you from the very first bite. This upgraded stroganoff blends Cajun-spiced shrimp with tender noodles, giving the classic dish a bold twist. The silky sauce, the charred edges on the shrimp, and the buttery noodles create a flavor experience you won’t forget. This Blackened Shrimp Stroganoff satisfies pasta cravings while offering something elevated and exciting. You’ll learn how to make it perfectly every time, what ingredients matter most, and how to adapt it for different tastes.

Why You’ll Love This Recipe

Blackened Shrimp Stroganoff stands out because it layers bold flavors with creamy indulgence in a way that feels both luxurious and easy. The shrimp cook quickly, yet they deliver smoky depth thanks to the blackening spice. Those spices contrast beautifully with the soft, velvety stroganoff sauce, giving every bite texture and personality. The noodles soak up the creamy base, while the shrimp stay juicy and lightly crisp around the edges.

This recipe feels weeknight-friendly but still special enough for hosting. You get a restaurant-level finish without complicated techniques. The sauce coats the pasta in a rich, savory blanket, and the shrimp add a pop of heat that keeps the dish exciting. It’s comfort food with attitude, and the perfect alternative to beef stroganoff when you want something lighter but still deeply satisfying.

Ingredients

This Blackened Shrimp Stroganoff uses simple ingredients, but each one adds something essential. Use high-quality shrimp and fresh aromatics for the best flavor.

1 lb (450 g) large shrimp, peeled and deveined
1 tbsp blackening seasoning (or Cajun seasoning)
12 oz (340 g) egg noodles or wide pasta
2 tbsp unsalted butter
1 tbsp olive oil
1 small onion, finely diced
3 cloves garlic, minced
1 cup (240 ml) chicken broth
1 cup (240 ml) heavy cream
½ cup (120 g) sour cream
1 tbsp Worcestershire sauce
1 cup (100 g) sliced mushrooms
½ tsp smoked paprika
½ tsp salt, more to taste
¼ tsp black pepper
2 tbsp chopped fresh parsley, for garnish
Optional: red pepper flakes for added heat

Ingredients like heavy cream, smoked paprika, and the blackening spice give this stroganoff its signature bold flavor while keeping everything creamy and smooth.

Pro Tips

Great Blackened Shrimp Stroganoff comes from technique as much as ingredients. These tips guarantee amazing results:

1. Sear the shrimp quickly.
Shrimp overcook easily. A hot skillet and a short cook time give you the ideal combination of charred edges and juicy centers. Too much time in the pan makes shrimp rubbery, so sear fast and remove them immediately.

2. Build depth in the sauce.
Cook the onions and mushrooms until golden to bring out natural sweetness. This step makes the sauce taste richer without more cream. Deglazing the pan with broth also lifts flavorful browned bits into the sauce.

3. Don’t boil the sauce after adding sour cream.
Sour cream can curdle if the heat runs too high. Keep the sauce warm and stir gently to maintain its silky consistency. A low simmer keeps everything smooth and lush.

Instructions

Step 1: Cook the Pasta

Boil a large pot of salted water, then add the egg noodles. Cook according to package directions until just tender. Drain and set aside, tossing lightly with a drizzle of olive oil to prevent sticking while you prepare the sauce.

Step 2: Season and Sear the Shrimp

Pat the shrimp dry with a paper towel, then coat them with blackening seasoning. Heat a large skillet over medium-high heat with one tablespoon of butter and one tablespoon of olive oil. When hot, add the shrimp in a single layer. Cook for about 1–2 minutes per side until the spices darken and the shrimp turn opaque. Transfer them to a plate.

Step 3: Sauté Aromatics and Mushrooms

Reduce the heat to medium. Add the remaining tablespoon of butter, diced onion, and mushrooms to the skillet. Sauté until softened and lightly golden. Add the minced garlic and cook for another 30 seconds until fragrant.

Step 4: Build the Creamy Sauce

Pour in the chicken broth to deglaze, scraping up any browned bits. Add the heavy cream, Worcestershire sauce, smoked paprika, salt, and pepper. Stir and let the sauce warm through. Avoid boiling once dairy is added.

Step 5: Add Sour Cream and Combine

Turn the heat to low and whisk in the sour cream until the sauce becomes velvety. Add the cooked noodles and toss until fully coated. If needed, add a splash more broth to loosen the sauce.

Step 6: Add Back the Shrimp

Return the seared shrimp to the skillet, nestling them into the noodles. Warm gently for 1–2 minutes. Taste and adjust with salt or paprika if needed.

Step 7: Garnish and Serve

Finish the dish with fresh parsley and, if desired, a sprinkle of red pepper flakes. Serve immediately while the shrimp stay juicy and the sauce coats the pasta perfectly.

Variations

Blackened Shrimp Stroganoff adapts beautifully to different tastes.
For a lighter version, swap heavy cream for half-and-half and use Greek yogurt instead of sour cream. You can also replace egg noodles with whole-wheat or gluten-free pasta without losing the creamy texture.

Prefer a Cajun-inspired twist? Add bell peppers and extra smoked paprika to deepen the heat. Seafood lovers can include scallops or crab for added richness. For garlic enthusiasts, try a variation similar to garlic pasta with bacon by adding sautéed garlic chips or crisp pancetta.

Storage/Serving

Leftovers of Blackened Shrimp Stroganoff keep well for up to 2 days in an airtight container. To reheat, warm gently on the stovetop with a splash of broth or cream to restore the sauce’s silky texture. Avoid microwaving on high heat to prevent shrimp from becoming tough.

Serve this dish alongside crusty French bread, a simple green salad, or roasted vegetables to balance the creaminess. You can also pair it with a Cajun-style corn salad or a citrusy slaw for contrast. The smoky flavor and creamy sauce make it versatile enough for weeknight meals or special gatherings.

FAQs

1. Can I use frozen shrimp?
Yes, just thaw fully and pat dry before seasoning.

2. Can I make the sauce spicier?
Absolutely. Add cayenne pepper, extra blackening seasoning, or red pepper flakes.

3. What pasta works best?
Egg noodles offer classic stroganoff texture, but fettuccine or linguine also work well.

4. Can I substitute the mushrooms?
Yes. You can use zucchini, bell peppers, or leave them out entirely.

5. How do I prevent curdling?
Keep the heat low after adding sour cream and avoid boiling.

Conclusion

This Blackened Shrimp Stroganoff is comfort food at its finest — creamy, smoky, and packed with indulgent flavor that feels both cozy and exciting. It’s the kind of dish that elevates a weeknight dinner or makes a weekend meal feel extra special.