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Blackened Shrimp Stroganoff: A Spicy Twist on a Classic

A flavor-packed twist on a classic! This Blackened Shrimp Stroganoff features succulent shrimp, a bold homemade spice blend, and a rich, creamy mushroom sauce. The perfect 35-minute meal for a delicious and comforting weeknight dinner.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: American, Cajun
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb large shrimp peeled and deveined
  • 1 tbsp smoked paprika
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 1/2 tsp cayenne pepper adjust to taste
  • 1 tsp salt
  • 1 tsp black pepper
  • 3 tbsp unsalted butter divided
  • 1 tbsp olive oil
  • 8 oz cremini mushrooms sliced
  • 1 small onion finely chopped
  • 3 cloves garlic minced
  • 2 tbsp all-purpose flour
  • 1.5 cups beef broth
  • 1 tbsp Worcestershire sauce
  • 3/4 cup sour cream at room temperature
  • 12 oz egg noodles cooked
  • 2 tbsp fresh parsley chopped, for garnish

Equipment

  • 1 Large Skillet
  • 1 Large pot

Method
 

  1. In a small bowl, combine smoked paprika, garlic powder, onion powder, thyme, oregano, cayenne, salt, and pepper. Pat the shrimp dry and toss with the seasoning blend until evenly coated.
  2. Cook egg noodles according to package directions. Drain and set aside.
  3. In a large skillet, melt 1 tbsp of butter with olive oil over medium-high heat. Add shrimp in a single layer and cook for 1-2 minutes per side until pink. Remove from skillet and set aside.
  4. Add the remaining 2 tbsp of butter to the skillet. Sauté onions and mushrooms until softened, about 5-7 minutes. Add garlic and cook for 1 more minute.
  5. Sprinkle flour over the vegetables and stir for 1 minute. Slowly whisk in beef broth and Worcestershire sauce, scraping the bottom of the pan. Simmer until the sauce thickens.
  6. Reduce heat to low. Temper the room-temperature sour cream by whisking a spoonful of hot sauce into it, then stir the mixture back into the skillet. Do not boil. Return shrimp to the skillet. Season to taste.
  7. Serve immediately over cooked egg noodles, garnished with fresh parsley.

Notes

Use room temperature sour cream and temper it before adding to the sauce to prevent curdling.
Don't overcrowd the pan when searing the shrimp; cook in batches if necessary.
Adjust the cayenne pepper to control the spice level of the dish.