There’s something incredibly comforting about a classic stroganoff, isn’t there? For me, it evokes memories of chilly evenings and hearty family meals, a dish my mom would whip up that always felt like a warm hug. But as my palate evolved, I started craving a little more zest, a touch of something unexpected to elevate that familiar creamy goodness.
That’s how I stumbled upon the brilliant idea of a blackened shrimp stroganoff. It’s a culinary journey from comforting tradition to an exciting, flavor-packed adventure that completely transforms the weeknight dinner scene. This isn’t just a meal; it’s an experience that feels gourmet yet comes together with remarkable ease.
This recipe manages to be both incredibly satisfying and surprisingly quick, much like finding that perfect balance of heat and flavor in a dish like this spicy sweet fried chicken sandwich. It takes a beloved classic and gives it a vibrant, modern spin that your taste buds will thank you for. The smoky spice of the shrimp against a rich, velvety sauce is truly something special.
I’ll never forget the first time I served this to friends. The aroma alone was enough to draw everyone into the kitchen, and the silence that followed the first bites was the highest compliment. It’s a dish that manages to be both sophisticated and approachable, making it a go-to for entertaining or simply treating yourself to something wonderful.
Why you’ll love this Blackened Shrimp Stroganoff
- This blackened shrimp stroganoff offers an exciting fusion of flavors, blending the smoky spice of blackened seafood with the rich, creamy comfort of a traditional stroganoff.
- It’s incredibly quick and easy to make, coming together in just 35 minutes from start to finish, making it a perfect solution for busy weeknights.
- The succulent shrimp provides a lighter, yet equally satisfying protein alternative to beef, adding a fresh seafood twist to the classic dish.
- The velvety mushroom and sour cream sauce is intensely flavorful, perfectly complementing the spicy shrimp and tender egg noodles.
- Despite its gourmet feel, the ingredients are straightforward and readily available, ensuring a hassle-free cooking experience.
- It’s a versatile dish that can be easily customized with extra spice or different vegetables to suit your family’s preferences.
Ingredients
- 1 lb large shrimp, peeled and deveined, tails on or off
- 2 tbsp olive oil, divided
- 1 tbsp blackening seasoning (store-bought or homemade)
- 8 oz egg noodles
- 2 tbsp unsalted butter
- 1 yellow onion, finely chopped
- 8 oz cremini mushrooms, sliced
- 2 cloves garlic, minced
- 1 cup chicken broth (low sodium)
- 1/2 cup sour cream (full fat recommended)
- 1/4 cup cream cheese, softened
- 1 tbsp Dijon mustard
- 1 tsp Worcestershire sauce alternative (such as 1/2 tsp soy sauce + 1/4 tsp apple cider vinegar)
- 1/2 tsp smoked paprika
- Salt and freshly ground black pepper to taste
- 2 tbsp fresh parsley, chopped, for garnish
Directions
Step 1
Blackened shrimp stroganoff makes every moment feel indulgent. Cook egg noodles according to package directions until al dente. Drain well and set aside. While the noodles cook, you can start preparing the shrimp and sauce to save time.
Step 2
Pat the shrimp thoroughly dry with paper towels; this helps create a better crust when blackening. In a medium bowl, toss the shrimp with 1 tablespoon of olive oil and the blackening seasoning until each piece is evenly coated.
Step 3
Heat the remaining 1 tablespoon of olive oil in a large skillet or cast-iron pan over medium-high heat until it shimmers. Add the seasoned shrimp in a single layer, ensuring not to overcrowd the pan. Cook for 1-2 minutes per side, just until they turn pink, opaque, and develop a slight char from the blackening seasoning. Remove the shrimp from the skillet and set aside.
Step 4
Reduce the heat to medium and add the butter to the same skillet, allowing it to melt. Add the finely chopped onion and sauté for 3-4 minutes until it softens and becomes translucent. Then, add the sliced cremini mushrooms and cook for 5-7 minutes, stirring occasionally, until the mushrooms are beautifully browned and their liquid has completely evaporated. Stir in the minced garlic and cook for 1 minute more until its aroma fills your kitchen.
Step 5
Pour in the chicken broth, making sure to scrape up any delicious browned bits from the bottom of the pan – these bits add tremendous flavor to your sauce. Bring the broth to a simmer and cook for 2-3 minutes, allowing the liquid to reduce slightly, intensifying its taste.
Step 6
Reduce the heat to low. Whisk in the sour cream, softened cream cheese, Dijon mustard, the Worcestershire sauce alternative, and smoked paprika until the sauce is smooth and wonderfully creamy. Season generously with salt and freshly ground black pepper to taste. It’s crucial not to boil the sauce once the sour cream is added, as high heat can cause it to curdle.
Step 7
Gently return the cooked blackened shrimp to the skillet with the creamy sauce and toss to coat. Heat through for just 1-2 minutes, making sure the shrimp are warmed through but not overcooked. Serve this incredible blackened shrimp stroganoff immediately over the drained egg noodles, garnished generously with fresh chopped parsley for a burst of color and freshness.
Variations, pairings, and serving ideas
Variations
Feeling adventurous with your blackened shrimp stroganoff? You can easily swap out the shrimp for chicken or firm white fish, ensuring they are also seared with blackening seasoning for that signature smoky kick. If you prefer a vegetarian option, consider using pan-seared halloumi or extra mushrooms, seasoned similarly, for a hearty and flavorful dish.
To add more vegetables, stir in some baby spinach or kale during the last few minutes of cooking the sauce, allowing it to wilt beautifully. A handful of frozen peas or diced bell peppers could also be added with the mushrooms for extra color and nutrients. These additions will create an even more robust and complete meal.
For those who love a bit more heat, a pinch of cayenne pepper or a dash of hot sauce can be added to the blackening seasoning or directly into the sauce. If you prefer a thicker sauce, a cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp cold water) can be whisked into the simmering broth before adding the dairy, ensuring a perfectly rich consistency.
Pairings
This rich and creamy blackened shrimp stroganoff pairs beautifully with simple, fresh sides that can cut through its decadent flavor. A crisp green salad with a light vinaigrette is always a fantastic choice, providing a refreshing contrast. The coolness and acidity of the salad cleanse the palate, making each bite of stroganoff feel new.
Crusty bread or garlic bread is another perfect accompaniment, ideal for soaking up every last drop of the luscious sauce. A warm baguette or a homemade loaf offers that delightful textural contrast and ensures no flavor is left behind. This classic pairing truly elevates the meal.
For a complete and balanced meal, consider serving the stroganoff alongside some steamed or roasted vegetables like asparagus, green beans, or broccoli. Their natural sweetness and slight crunch offer a lovely balance to the creamy sauce and spicy shrimp. If you enjoy the rich, comforting texture of creamy dishes, you might also love exploring other options like this creamy jalapeno popper chicken soup, which offers another delightful blend of spice and comfort.
Serving ideas
Presentation can truly enhance the dining experience for your blackened shrimp stroganoff. Serve it in shallow bowls or wide pasta plates, allowing the vibrant colors of the shrimp and sauce to stand out against the noodles. A generous sprinkle of fresh chopped parsley not only adds a pop of green but also a lovely herbaceous note that brightens the dish.
For an extra touch of elegance, you could finely grate a little lemon zest over the top just before serving. The bright citrus aroma will awaken the senses and provide a subtle counterpoint to the richness of the stroganoff. A light drizzle of good quality olive oil can also add a beautiful sheen.
Consider preparing individual portions for a more formal dinner, perhaps with a side of microgreens for an added gourmet touch. The beauty of this blackened shrimp stroganoff is that it looks as impressive as it tastes, making it suitable for both casual family dinners and special occasions.
Storage and make-ahead tips
Storage
Leftover blackened shrimp stroganoff can be stored in an airtight container in the refrigerator for up to 2 days. It’s best consumed fresh to enjoy the optimal texture of the shrimp and the creaminess of the sauce. Beyond two days, the shrimp can start to lose its tender quality.
When reheating, gently warm the stroganoff on the stovetop over low heat. If the sauce has thickened considerably, add a splash of chicken broth or milk to bring it back to a desired consistency. Avoid high heat when reheating, as this can cause the sour cream in the sauce to separate or curdle.
While technically possible, freezing this dish is not recommended due to the dairy-heavy sauce. Freezing and thawing can often cause creamy sauces to become grainy or separate, affecting the overall texture and appeal of your delicious blackened shrimp stroganoff.
Make-ahead
While the entire blackened shrimp stroganoff is best prepared fresh, you can certainly do some prep work in advance to make dinner even quicker. Chop your onion and slice your mushrooms a day or two ahead and store them in separate airtight containers in the refrigerator. This saves valuable time when you’re ready to cook.
The sauce base, up to the point of adding the dairy (Step 5), can also be prepared in advance. Cook the onions and mushrooms with the garlic, then simmer with the chicken broth, and let it cool completely. Store this mixture in the fridge for up to 2 days. When ready to serve, simply reheat the base, whisk in the sour cream, cream cheese, and seasonings, then add the freshly cooked shrimp.
Cooking the egg noodles slightly ahead is also an option, but ensure they are properly drained and perhaps tossed with a tiny bit of olive oil to prevent sticking. Reheat them gently by tossing them directly into the warm sauce with the shrimp, or briefly dunk them in boiling water. This makes assembling your blackened shrimp stroganoff a breeze.
Common mistakes when making Blackened Shrimp Stroganoff
- **Overcrowding the skillet with shrimp:** This lowers the pan temperature, preventing the shrimp from properly blackening and instead causing them to steam. Cook in batches if necessary to ensure a beautiful sear.
- **Overcooking the shrimp:** Shrimp cooks very quickly, typically 1-2 minutes per side. Overcooked shrimp becomes rubbery and tough, losing its succulent texture, which would be a shame for your blackened shrimp stroganoff.
- **Boiling the sauce after adding dairy:** High heat can cause the sour cream and cream cheese to curdle, resulting in a grainy sauce. Always reduce the heat to low before whisking in dairy and simply warm through, never boil.
- **Not drying the shrimp thoroughly:** Excess moisture on the shrimp will prevent a good sear and blackening. Patting them very dry with paper towels is a crucial step for achieving that delicious crust.
- **Skipping the scraping of browned bits:** Those browned bits at the bottom of the pan from cooking the shrimp and sautéing the vegetables are packed with flavor. Scraping them into the broth enriches the sauce immensely.
Final notes
This blackened shrimp stroganoff isn’t just a recipe; it’s an invitation to elevate your weeknight dining into something truly special. The blend of smoky, spicy shrimp with that rich, creamy sauce is a testament to how exciting familiar dishes can become with a little creative twist. It’s a meal that feels indulgent without requiring hours in the kitchen.
I encourage you to give this recipe a try. It’s remarkably forgiving and yields impressive results every time, making you feel like a gourmet chef in your own home. The vibrant flavors and comforting textures are sure to become a new favorite for you and your family.
So, gather your ingredients, turn on some music, and prepare to create a culinary masterpiece that will delight your senses. This blackened shrimp stroganoff is more than just dinner; it’s a memorable experience waiting to happen. Enjoy every single creamy, spicy, perfect bite!
Loved this Blackened Shrimp Stroganoff? Try these next
- Spicy sweet fried chicken sandwich
- Creamy lemon truffles recipe
- Pecan pie dump cake
- Creamy jalapeno popper chicken soup
- Creamy carbonara ravioli recipe
Blackened Shrimp Stroganoff
Indulge in a creamy, spicy, and utterly satisfying twist on a classic with this Blackened Shrimp Stroganoff. Succulent, smoky blackened shrimp are nestled in a rich, velvety mushroom and sour cream sauce, perfectly spooned over tender egg noodles. It’s a weeknight hero that feels gourmet!
- Total Time: 35 minutes
- Yield: 4 servings 1x
Ingredients
- 1 lb large shrimp, peeled and deveined, tails on or off
- 2 tbsp olive oil, divided
- 1 tbsp blackening seasoning (store-bought or homemade)
- 8 oz egg noodles
- 2 tbsp unsalted butter
- 1 yellow onion, finely chopped
- 8 oz cremini mushrooms, sliced
- 2 cloves garlic, minced
- 1 cup chicken broth (low sodium, ensure halal if preferred)
- 1/2 cup sour cream (full fat recommended)
- 1/4 cup cream cheese, softened
- 1 tbsp Dijon mustard
- 1 tsp halal Worcestershire sauce (or 1/2 tsp soy sauce + 1/4 tsp apple cider vinegar)
- 1/2 tsp smoked paprika
- Salt and freshly ground black pepper to taste
- 2 tbsp fresh parsley, chopped, for garnish
Instructions
- Cook egg noodles according to package directions until al dente. Drain well and set aside. While noodles cook, prepare the shrimp and sauce.
- Pat the shrimp thoroughly dry with paper towels. In a medium bowl, toss the shrimp with 1 tablespoon of olive oil and the blackening seasoning until evenly coated.
- Heat the remaining 1 tablespoon of olive oil in a large skillet or cast-iron pan over medium-high heat until shimmering. Add the seasoned shrimp in a single layer (cook in batches if necessary to avoid overcrowding). Cook for 1-2 minutes per side, until pink, opaque, and slightly charred. Remove shrimp from the skillet and set aside.
- Reduce heat to medium, add butter to the same skillet. Add the chopped onion and sauté for 3-4 minutes until softened. Add the sliced mushrooms and cook for 5-7 minutes, stirring occasionally, until mushrooms are browned and their liquid has evaporated. Stir in the minced garlic and cook for 1 minute more until fragrant.
- Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook for 2-3 minutes, allowing the liquid to reduce slightly.
- Reduce heat to low. Whisk in the sour cream, softened cream cheese, Dijon mustard, halal Worcestershire sauce (or substitute), and smoked paprika until smooth and creamy. Season with salt and pepper to taste. Do not boil the sauce once sour cream is added, as it may curdle.
- Return the cooked blackened shrimp to the skillet with the sauce and gently toss to coat. Heat through for just 1-2 minutes. Serve immediately over the drained egg noodles, garnished with fresh chopped parsley.
Notes
For an extra kick, add a pinch of cayenne pepper to the blackening seasoning. If you prefer a thicker sauce, you can mix 1 teaspoon of cornstarch with 1 tablespoon of cold water and whisk it into the simmering broth before adding the dairy. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days; gently reheat on the stovetop over low heat, adding a splash of broth or milk if the sauce is too thick.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 6g
- Sodium: 550mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 200mg