Blackened Shrimp Stroganoff
A delightful twist on classic beef stroganoff, combining Cajun flavors with creamy richness for an impressive yet easy meal.
Ingredients
Pasta
- 8 oz egg noodles
Shrimp
- 1 lb shrimp, peeled and deveined
- 2 tbsp Cajun seasoning Adjust based on spice tolerance
- 2 tbsp olive oil For cooking shrimp
Vegetables
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup mushrooms, sliced
Sauce
- 1 cup sour cream Can substitute with Greek yogurt or heavy cream
- 1 cup chicken broth
- Salt and pepper to taste
Garnish
- Fresh parsley For garnish
Instructions
Preparation
- Cook the egg noodles according to package instructions; drain and set aside.
- Season the shrimp with Cajun seasoning.
Cooking
- In a skillet, heat olive oil over medium-high heat and add the shrimp. Cook until blackened and cooked through, about 3-4 minutes. Remove from skillet and set aside.
- In the same skillet, add onion and garlic; sauté until onion is translucent.
- Add mushrooms and cook until softened.
- Stir in chicken broth, bring to a simmer, then reduce heat and stir in sour cream. Mix well.
- Add the shrimp back into the skillet, combine with sauce and stir until heated through.
Serving
- Serve over the egg noodles, garnished with fresh parsley.
Notes
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently, adding chicken broth if needed. Avoid freezing.