Welcome, food lovers! Today we’re diving into a dish that takes a beloved comfort food and infuses it with a fiery, zesty kick: Blackened Shrimp Stroganoff. This isn’t your grandma’s beef stroganoff; prepare to have your taste buds awakened by succulent, spice-crusted shrimp swimming in a rich, creamy sauce, all served over perfectly cooked pasta.
This recipe is a vibrant and flavorful departure from the traditional, offering a quick, easy, and undeniably delicious meal that’s perfect for weeknights or a special occasion alike. Get ready to impress!
Key Ingredients for Blackened Shrimp Stroganoff
To create this sensational Blackened Shrimp Stroganoff, gather the following high-quality ingredients:
For the Blackened Shrimp:
- 1 ½ pounds large shrimp, peeled, deveined, and tails on or off (your preference)
- 2 tablespoons olive oil
- 2 tablespoons homemade or store-bought blackened seasoning (ensure it’s fresh for best flavor)
For the Stroganoff Sauce:
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium yellow onion, finely diced
- 8 ounces cremini mushrooms, sliced
- 2 cloves garlic, minced
- 1/2 cup dry white wine (such as Chardonnay or Sauvignon Blanc)
- 2 cups beef broth (or vegetable broth for a lighter flavor)
- 1 tablespoon all-purpose flour
- 1 cup sour cream, full-fat for best richness
- 1/2 cup heavy cream
- 1 teaspoon Dijon mustard
- 1/2 teaspoon smoked paprika (optional, but adds depth)
- Salt and freshly ground black pepper, to taste
- 1 tablespoon fresh parsley, chopped, for garnish
For the Pasta:
- 12 ounces egg noodles (or any pasta of your choice, such as fettuccine or penne)
How to Make Blackened Shrimp Stroganoff
This Blackened Shrimp Stroganoff is surprisingly easy to make, delivering a delicious, satisfying, and flavor-packed meal in under 30 minutes active cooking time. The magic lies in the perfectly spiced, seared shrimp and the luxurious, creamy sauce, making it a weeknight winner that tastes like it took hours. Its simplicity and incredible taste will make it a new family favorite.
Preparation Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4-6
Step-by-Step Instructions:
Prepare the Shrimp: Pat the shrimp dry with paper towels. In a medium bowl, drizzle the shrimp with 2 tablespoons of olive oil, then generously sprinkle with the blackened seasoning. Toss to ensure all shrimp are evenly coated. Set aside.
Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the egg noodles and cook according to package directions until al dente. Drain well and set aside. You can toss them with a touch of butter or olive oil to prevent sticking if desired.
Blacken the Shrimp: Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat until very hot (almost smoking). Add the seasoned shrimp in a single layer, ensuring not to overcrowd the pan. Cook for 1-2 minutes per side, or until the shrimp are opaque, pink, and have a beautiful blackened crust. Remove the shrimp from the skillet and set aside. Do not overcook.
Sauté Aromatics: Reduce the heat to medium. Add 2 tablespoons of unsalted butter and 1 tablespoon of olive oil to the same skillet (no need to clean it – those browned bits add flavor!). Add the diced yellow onion and sauté for 3-4 minutes until softened and translucent.
Add Mushrooms and Garlic: Add the sliced cremini mushrooms to the skillet. Cook for 5-7 minutes, stirring occasionally, until the mushrooms have released their moisture and are nicely browned. Stir in the minced garlic and cook for another minute until fragrant.
Deglaze and Build Sauce Base: Pour in the dry white wine to deglaze the pan, scraping up any browned bits from the bottom. Let it simmer for 1-2 minutes until the wine has mostly evaporated. Sprinkle 1 tablespoon of all-purpose flour over the vegetables and stir well for 1 minute to cook off the raw flour taste.
Create the Creamy Sauce: Gradually whisk in the beef broth, stirring constantly to prevent lumps. Bring the sauce to a gentle simmer, then reduce the heat to low. Stir in the sour cream, heavy cream, Dijon mustard, and smoked paprika (if using). Continue to stir until the sauce is smooth and heated through. Do not boil the sauce once the sour cream is added, as it can curdle.
Combine and Serve: Gently fold the cooked blackened shrimp into the stroganoff sauce. Heat through for just 1-2 minutes. Taste and adjust seasoning with salt and freshly ground black pepper as needed.
Serve: Serve the Blackened Shrimp Stroganoff immediately over the hot egg noodles. Garnish generously with fresh chopped parsley. Enjoy!
Why You’ll Love This Blackened Shrimp Stroganoff
You’ll quickly fall head over heels for this Blackened Shrimp Stroganoff, and here’s why! The main highlight is undoubtedly the incredible balance of flavors: the fiery, smoky kick from the blackened shrimp perfectly complements the rich, tangy, and impossibly creamy stroganoff sauce. It’s a spicy seafood twist on a classic that truly elevates the dish to gourmet status. Beyond its exquisite taste, making this at home offers significant cost savings compared to dining out for a comparable seafood pasta dish.
Plus, you control the quality of ingredients! For an extra burst of freshness and texture, don’t skimp on the vibrant fresh parsley garnish or a squeeze of lemon at the end. This recipe takes the beloved stroganoff foundation and transforms it into something truly unique, much like how a simple chili can be transformed into a hearty chili mac. Ready to experience a new level of stroganoff satisfaction? Give this Blackened Shrimp Stroganoff a try tonight – your taste buds will thank you!
What to Serve Blackened Shrimp Stroganoff With
This rich and flavorful Blackened Shrimp Stroganoff pairs beautifully with a variety of sides that offer balance and freshness. Here are a few suggestions to enhance your meal:
- Garlic Bread or Crusty Baguette: Perfect for soaking up every last bit of that luscious, creamy sauce.
- Simple Green Salad: A light, crisp salad with a vinaigrette dressing provides a refreshing counterpoint to the richness of the stroganoff. Think mixed greens, cherry tomatoes, and a light lemon or balsamic dressing.
- Steamed Asparagus or Green Beans: These vegetables offer a lovely pop of color and a mild, earthy flavor that complements the dish without overpowering it.
- Roasted Broccoli: Roasting brings out a delicious sweetness in broccoli that pairs wonderfully with the smoky spice of the shrimp.
- White Wine: A crisp, dry white wine like Sauvignon Blanc or Pinot Grigio would cut through the richness of the sauce nicely, while a light-bodied Chardonnay could also be a delicious pairing.
Top Tips for Perfecting Blackened Shrimp Stroganoff
To ensure your Blackened Shrimp Stroganoff is nothing short of spectacular, keep these valuable tips in mind:
- Don’t Overcook the Shrimp: Shrimp cook very quickly, especially in a screaming hot pan. Overcooked shrimp become rubbery and lose their tender texture. Cook them for just 1-2 minutes per side until they turn pink and opaque. They will continue to cook slightly when added back to the hot sauce, so err on the side of slightly undercooked rather than overcooked.
- Quality Blackened Seasoning: The flavor of your blackened seasoning is paramount here. Use a fresh blend, either homemade or a high-quality store-bought version. If making your own, a good blend often includes paprika, cayenne pepper, garlic powder, onion powder, thyme, and oregano. Adjust the cayenne to your spice preference.
- Full-Fat Dairy: For the creamiest, most luxurious sauce, use full-fat sour cream and heavy cream. Reduced-fat versions can sometimes curdle when heated and don’t provide the same rich mouthfeel. If you need to substitute, Greek yogurt can be a tangier, healthier option, but be careful not to boil the sauce once it’s added.
- Don’t Boil After Adding Sour Cream: This is crucial. Once the sour cream is incorporated into the sauce, reduce the heat to low and simply warm it through. Boiling can cause the sour cream to separate and curdle, giving your sauce an undesirable texture.
- Cook Mushrooms Properly: Allow your mushrooms to brown thoroughly. This means giving them space in the pan and not disturbing them too much, allowing their moisture to evaporate and developing a deep, savory flavor.
- Adjust Seasoning: Always taste your sauce before serving! The amount of salt needed can vary based on your broth and blackened seasoning. Adjust salt and pepper as needed. A squeeze of fresh lemon juice at the end can also brighten all the flavors.
- Pasta Choice: While egg noodles are traditional for stroganoff, feel free to use your favorite pasta. Fettuccine, linguine, or even penne can work beautifully to catch all that delicious sauce.
Storing and Reheating Tips
Proper storage and reheating are key to enjoying leftover Blackened Shrimp Stroganoff.
Storage:
- Refrigeration: Allow the Blackened Shrimp Stroganoff to cool completely, then transfer it to an airtight container. It can be stored in the refrigerator for up to 3 days. For best results, consider storing the shrimp and sauce separately from the noodles if you anticipate leftovers, as noodles can absorb a lot of the sauce and become mushy. If combining them, consume within 1-2 days.
Reheating:
- Stovetop (Recommended): For best results, gently reheat the stroganoff on the stovetop over low to medium-low heat. If the sauce has thickened too much, add a splash of beef broth or milk to loosen it up. Stir occasionally until heated through. Be careful not to boil.
- Microwave: You can reheat individual portions in the microwave. Place the stroganoff in a microwave-safe dish, cover loosely, and heat in 1-minute intervals, stirring in between, until warmed through. Again, a splash of liquid can help prevent dryness.
Freezing:
- While you can freeze the sauce component of Blackened Shrimp Stroganoff (without the shrimp or noodles), freezing dairy-based sauces can sometimes result in a grainy or separated texture upon reheating. Shrimp also tends to lose its tender texture after freezing and thawing.
- If you choose to freeze the sauce, let it cool completely, then transfer to a freezer-safe container or heavy-duty freezer bag. It can be frozen for up to 2-3 months. Thaw overnight in the refrigerator, then reheat gently on the stovetop, whisking well and adding a splash of fresh cream or broth if needed to restore consistency. Cook fresh shrimp and noodles when ready to serve.
Final Thoughts
This Blackened Shrimp Stroganoff truly is a game-changer, blending comfort food nostalgia with an exciting, spicy twist. It’s a testament to how simple ingredients, combined with a little flair, can create an unforgettable dining experience. Whether you’re a seasoned cook or just starting your culinary journey, this recipe offers approachable steps and incredible rewards.
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- Medium
Blackened Shrimp Stroganoff FAQs:
Q: Can I use different types of pasta for Blackened Shrimp Stroganoff?
A: Absolutely! While egg noodles are traditional, fettuccine, linguine, penne, or even spaghetti would all work wonderfully to carry the rich sauce. Choose your favorite!
Q: Is it possible to make this dish less spicy?
A: Yes! The spiciness primarily comes from the blackened seasoning. You can choose a mild blackened seasoning or adjust the amount of cayenne pepper if you’re making your own blend. You can also skip the smoked paprika if you prefer a less smoky flavor.
Q: What if I don’t have white wine? Can I substitute it?
A: If you prefer not to use alcohol, you can substitute the white wine with an equal amount of chicken broth or vegetable broth. A splash of lemon juice at the end can help add back some of the acidity that white wine provides.
Q: Can I use other seafood instead of shrimp?
A: While designed for shrimp, you could experiment with other quick-cooking seafood like scallops or even firm white fish fillets, cut into bite-sized pieces and pan-seared similarly. Adjust cooking times accordingly to avoid overcooking.
Q: My sauce looks too thick/thin. How can I fix it?
A: If your sauce is too thick, gradually stir in a little more beef broth or heavy cream until it reaches your desired consistency. If it’s too thin, you can make a quick slurry of 1 teaspoon cornstarch mixed with 1 tablespoon cold water, then whisk it into the simmering sauce and cook for a minute or two until thickened. Remember not to boil the sauce once the sour cream is added.
Q: Can I prepare any parts of this recipe in advance?
A: You can chop your onions and mushrooms, mince your garlic, and even measure out your blackened seasoning ahead of time. You can also mix the sour cream, heavy cream, Dijon, and paprika together in a bowl. However, for the best texture, cook the shrimp and noodles just before serving and assemble the sauce fresh.