“This Creamy Blackened Shrimp Stroganoff recipe is a definite winner. Especially if all the ingredients appeal to you. I’ve gotten many bravos for this recipe. I hope your family and friends enjoy this recipe as much as mine do. I’ve subbed frozen green peas for the roasted red bell peppers.”
Prep: 30 m Cook: 30 m Ready In 1 h
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To make this Creamy Blackened Shrimp Stroganoff, You’ll need the following Ingredients:
Ingredients:
1 pound fresh shrimp, peeled and deveined
1 tablespoon olive oil
6 ounces Fettuccini pasta
1 tablespoon Cajun seasoning
1 tablespoon butter
3 cups fresh mushrooms, sliced
1 tablespoon chopped shallots
⅔ cup of chicken broth
1 tablespoon cornstarch
1 cup chicken broth
½ cup sour cream
1 (7 ounce) jar roasted red bell peppers
1 tablespoon drained capers
Directions:
1. Combine peeled shrimp, oil, and Cajun seasoning in a medium bowl. Set aside.
2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
3. Meanwhile, melt butter over medium heat in a large frying pan. Cook and stir mushrooms and shallot in butter until tender. Remove from pan. Add shrimp cooked until shrimp turn pink, about 2 to 3 minutes. Remove from pan. Add ⅔ cup chicken broth to pan, and bring to a boil. Cook, uncovered, until reduced to ¼ cup (2 to 3 minutes).
4. In a small bowl, stir together sour cream and cornstarch; mix in 1 cup chicken broth. Stir in reduced chicken broth in the frying pan. Cook and stir until thick and bubbly. Cook 1 minute more. Stir in shrimp, mushroom mixture, roasted red peppers, and capers. Heat through, and season to taste. Serve over pasta.
Pin this recipe to save it in relevant boards, use the Pin button below and enjoy.
Creamy Blackened Shrimp Stroganoff
Equipment
- Medium Bowl
- Large Pot
- Frying Pan
- Small Bowl
Ingredients
- 1 pound fresh shrimp, peeled and deveined
- 1 tbsp olive oil
- 6 ounces Fettuccini pasta
- 1 tbsp Cajun seasoning
- 1 tbsp butter
- 3 cups fresh mushrooms, sliced
- 1 tbsp chopped shallots
- ⅔ cup of chicken broth
- 1 tbsp cornstarch
- 1 cup chicken broth
- ½ cup sour cream
- 1 (7 ounce) jar roasted red bell peppers
- 1 tbsp drained capers
Instructions
- Combine peeled shrimp, oil, and Cajun seasoning in a medium bowl. Set aside.
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Meanwhile, melt butter over medium heat in a large frying pan. Cook and stir mushrooms and shallot in butter until tender. Remove from pan. Add shrimp cooked until shrimp turn pink, about 2 to 3 minutes. Remove from pan. Add ⅔ cup chicken broth to pan, and bring to a boil. Cook, uncovered, until reduced to ¼ cup (2 to 3 minutes).
- In a small bowl, stir together sour cream and cornstarch; mix in 1 cup chicken broth. Stir in reduced chicken broth in the frying pan. Cook and stir until thick and bubbly. Cook 1 minute more. Stir in shrimp, mushroom mixture, roasted red peppers, and capers. Heat through, and season to taste. Serve over pasta.