Easy Blackened Shrimp Stroganoff

Picture this: plump, juicy shrimp coated in a bold, smoky blackened seasoning, swimming in a luxuriously creamy sauce that clings to every strand of tender pasta. Blackened Shrimp Stroganoff transforms the traditional beef stroganoff into a vibrant seafood sensation that delivers restaurant-quality flavors right in your home kitchen. This dish marries the Louisiana-style cooking technique of blackening with the classic Russian-inspired stroganoff,

creating an unforgettable fusion that’s both comforting and exciting. You’ll learn how to achieve the perfect char on your shrimp, create a velvety sauce, and bring everything together in a meal that’ll have everyone asking for seconds.

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Why You’ll Love This Recipe

Blackened Shrimp Stroganoff offers an incredible flavor experience that hits all the right notes. The exterior of each shrimp develops a deeply seasoned, slightly crispy crust while the interior remains tender and succulent. This textural contrast pairs beautifully with the silky, tangy sauce made from sour cream, Dijon mustard, and a hint of paprika. Unlike traditional stroganoff that requires lengthy simmering, this shrimp version comes together in under 30 minutes, making it perfect for busy weeknights when you want something special.

The combination of Cajun spices with the creamy European-style sauce creates an unexpected harmony that feels both indulgent and sophisticated. Whether you’re cooking for date night or impressing dinner guests, this blackened shrimp pasta stroganoff delivers wow-factor presentation with minimal effort. The vibrant colors, aromatic spices, and rich sauce make every bite absolutely irresistible.

Ingredients

For the Blackened Shrimp Stroganoff, you’ll need:

For the Blackened Shrimp:

• 1½ lbs. (680g) large shrimp, peeled and deveined
• 2 tablespoons paprika (preferably smoked)
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 2 teaspoons cayenne pepper
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1 teaspoon black pepper
• 3 tablespoons butter, divided

For the Stroganoff Sauce:

• 12 oz. (340g) egg noodles or fettuccine
• 2 tablespoons olive oil
• 8 oz. (225g) mushrooms, sliced (baby bella or white button)
• 1 medium onion, finely diced
• 3 cloves garlic, minced
• 1 cup (240ml) seafood or chicken broth
• 1 cup (240ml) sour cream
• 2 tablespoons Dijon mustard
• 1 tablespoon Worcestershire sauce
• ½ cup (120ml) heavy cream
• 2 tablespoons fresh parsley, chopped
• Salt and pepper to taste

The combination of bold spices creates the signature blackened crust, while the sour cream and heavy cream provide that classic stroganoff richness.

Pro Tips

Achieving the perfect Blackened Shrimp Stroganoff requires attention to three critical elements. First, ensure your skillet is screaming hot before adding the shrimp. The pan should be so hot that a drop of water immediately sizzles and evaporates—this high heat is essential for creating that characteristic blackened crust without overcooking the shrimp. Use a cast-iron skillet if possible, as it retains heat better than other cookware. Second, don’t overcrowd the pan when cooking the shrimp. Work in batches if necessary,

giving each piece enough space to sear properly rather than steam. This ensures every shrimp develops that beautiful dark exterior. Third, add the sour cream to the sauce off the heat or on very low heat to prevent curdling. The key is to temper it by whisking in a bit of the hot broth first, then gradually incorporating it into the pan. This technique ensures a smooth, velvety sauce every time. Finally, slightly undercook your pasta—about one minute less than package directions—since it’ll continue cooking when you toss it with the hot sauce, achieving the perfect al dente texture.

Instructions

Step 1: Prepare the Blackened Seasoning

In a small bowl, combine the paprika, garlic powder, onion powder, cayenne pepper, thyme, oregano, salt, and black pepper. Mix thoroughly until all spices are evenly distributed. Pat your shrimp completely dry with paper towels—this is crucial for getting a good sear. Place the shrimp in a large bowl and sprinkle generously with the blackened seasoning, tossing to coat each piece evenly. Don’t be shy with the spices; you want a visible coating on each shrimp. Set aside while you prepare the other components.

Step 2: Cook the Pasta

Bring a large pot of salted water to a rolling boil. Add your egg noodles or fettuccine and cook according to package directions, minus one minute. The pasta should be just shy of al dente. Reserve 1 cup of pasta water before draining—this starchy liquid is gold for adjusting sauce consistency later. Drain the pasta and toss with a drizzle of olive oil to prevent sticking. Set aside.

Step 3: Blacken the Shrimp

Heat a large cast-iron skillet or heavy-bottomed pan over high heat until it’s smoking hot. Add 2 tablespoons of butter and let it melt and foam. Working in batches to avoid overcrowding, carefully place the seasoned shrimp in a single layer. Cook without moving for 2 minutes until the bottoms develop a dark, crusty char. Flip each shrimp and cook for another 1-2 minutes until just cooked through and opaque. The shrimp should have a dramatic dark crust—that’s the blackening at work. Transfer the cooked shrimp to a plate and tent with foil to keep warm. Add the remaining tablespoon of butter for your second batch if needed.

Step 4: Build the Stroganoff Sauce

Reduce heat to medium and add the olive oil to the same skillet (don’t clean it—those flavorful bits are called fond and add incredible depth). Add the sliced mushrooms and diced onion, stirring occasionally until the mushrooms release their moisture and begin to brown, about 5-6 minutes. Add the minced garlic and sauté for 30 seconds until fragrant.

Pour in the broth and Worcestershire sauce, scraping up all those beautiful browned bits from the bottom of the pan. Let the mixture simmer for 3-4 minutes until slightly reduced.

Step 5: Create the Creamy Finish

Lower the heat to medium-low. In a separate bowl, whisk together the sour cream, Dijon mustard, and heavy cream until smooth. Slowly add this mixture to the skillet, stirring constantly. Allow the sauce to gently warm through without boiling—this prevents curdling. The sauce should thicken slightly and become luxuriously creamy. Taste and adjust seasoning with salt and pepper. If the sauce seems too thick, add reserved pasta water a tablespoon at a time until you reach your desired consistency.

Step 6: Combine and Serve

Add the cooked pasta to the stroganoff sauce, tossing gently to coat every strand. The sauce should cling beautifully to the noodles. Nestle the blackened shrimp on top or fold them gently into the pasta. Garnish generously with fresh chopped parsley for a pop of color and freshness. Serve immediately while the shrimp are still warm and the sauce is at its creamiest.

Variations

This creamy shrimp stroganoff recipe adapts beautifully to different preferences. For a Cajun Shrimp Stroganoff with extra heat, double the cayenne pepper in the blackening spice blend and add a few dashes of hot sauce to the finished sauce. If you’re looking for a lighter version, substitute Greek yogurt for the sour cream and use half-and-half instead of heavy cream—you’ll cut calories while maintaining a satisfying creaminess.

For a Vegetarian Mushroom Stroganoff, simply omit the shrimp and double the mushrooms, adding portobello or shiitake varieties for meatier texture. You can also swap the egg noodles for zucchini noodles or cauliflower rice for a low-carb adaptation. Some home cooks enjoy adding a splash of white wine to the sauce for extra depth, or incorporating sun-dried tomatoes for a tangy-sweet element. The blackening spice blend also works wonderfully on chicken, scallops, or firm fish like mahi-mahi if you want to vary the protein.

Storage and Serving

Store leftover Blackened Shrimp Stroganoff in an airtight container in the refrigerator for up to 2 days. The sauce may thicken upon cooling, so add a splash of broth or cream when reheating. Warm gently on the stovetop over low heat, stirring frequently to prevent the sauce from breaking. Avoid microwaving if possible, as it can make the shrimp rubbery. This dish doesn’t freeze well due to the dairy-based sauce, which tends to separate upon thawing.

For serving, this stroganoff shines as a complete meal on its own, but pairs beautifully with garlic bread or crusty sourdough to soak up extra sauce. A simple side salad with crisp romaine, cucumber, and a light vinaigrette provides refreshing contrast to the rich, creamy pasta. For a more substantial spread, serve alongside roasted asparagus or green beans with lemon. A chilled white wine like Sauvignon Blanc or Pinot Grigio complements the spicy shrimp and cuts through the sauce’s richness perfectly.

If you love this recipe, check out our  Dinner recipes  for another cozy, crowd-pleasing treat

Frequently Asked Questions

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Conclusion

This Blackened Shrimp Stroganoff is comfort food at its finest—a bold, creamy, and utterly satisfying fusion that brings together the best of Cajun spice and Eastern European tradition. The contrast between the assertively seasoned shrimp and the mellow, tangy sauce creates a perfect balance that keeps you coming back for more.

It’s the kind of dish that transforms a regular Tuesday into something special, yet remains approachable enough for weeknight cooking. Whether you’re a stroganoff purist curious about seafood variations or a spice-lover seeking new ways to enjoy shrimp, this recipe delivers on every level. The impressive presentation and complex flavors belie the straightforward preparation, making you look like a culinary genius with surprisingly little effort. Give this recipe a try, and you’ll discover why this modern twist on a classic has earned a permanent spot in dinner rotations everywhere.

If you love this recipe, check out our  Easy Crockpot Chicken Rice for another cozy, crowd-pleasing treat