Blackened Shrimp Stroganoff: A Bold, Creamy Twist on a Classic

If you love big flavors and comforting pasta dishes, Blackened Shrimp Stroganoff is about to become your new favorite weeknight dinner. This is not your traditional beef stroganoff. Instead, this recipe transforms the iconic creamy dish into a seafood sensation by pairing tender noodles with smoky, spicy, perfectly blackened shrimp and a velvety stroganoff sauce.

Blackened shrimp brings a bold, Cajun-inspired flavor that cuts through the richness of the sauce, making each bite layered, complex, and satisfying. The stroganoff base — with sautéed onions, garlic, mushrooms, broth, and tangy sour cream — adds depth and luxurious creaminess. Paired with egg noodles that soak up the sauce beautifully, this dish becomes a high-impact meal that tastes restaurant-worthy but comes together in under 40 minutes.

Perfect for date nights at home, family dinners, or impressive entertaining without the fuss, Blackened Shrimp Stroganoff blends comfort and spice in the best way.

Let’s dive into what makes this unforgettable dish so special.

Why This Recipe Works

✔ A Bold Flavor Upgrade

Replacing beef with shrimp gives stroganoff a lighter, fresher feel. Blackening seasoning injects smoky, spicy flair.

✔ Creamy but Not Heavy

The sauce uses broth, mushrooms, and sour cream for richness without being overly heavy.

✔ 30–40 Minutes Total

Even with layering the flavors, this dish cooks quickly thanks to shrimp’s fast cook time.

✔ Comfort Food with a Modern Twist

This stroganoff feels familiar yet exciting—creamy noodles + Cajun shrimp = perfection.

✔ Easy to Customize

Swap shrimp for chicken, add vegetables, or adjust spice levels effortlessly.

Ingredients

• 1 lb shrimp, peeled and deveined
• 2 tbsp blackening seasoning (store-bought or homemade)
• 2 tbsp butter
• 8 oz egg noodles
• 1 tbsp olive oil
• 1 small onion, diced
• 8 oz mushrooms, sliced
• 3 garlic cloves, minced
• 1 cup chicken or seafood broth
• 1 tbsp Worcestershire sauce
• 1 cup sour cream
• ½ tsp paprika
• ½ tsp salt
• ¼ tsp black pepper
• Chopped parsley, for garnish

Instructions

1. Cook the noodles.
   Bring a pot of salted water to a boil. Cook egg noodles according to package instructions. Drain and set aside.
2. Season the shrimp.
   Pat shrimp dry. Toss with blackening seasoning until fully coated.
3. Sear the shrimp.
   Heat butter in a large skillet over medium-high heat. Add shrimp in a single layer and cook 1–2 minutes per side until blackened and cooked through. Remove and set aside.
4. Build the stroganoff base.
   Add olive oil to the same pan. Sauté onions for 2–3 minutes. Add mushrooms and cook until browned.
5. Add garlic and seasonings.
   Stir in minced garlic, paprika, salt, and pepper. Cook 30 seconds until fragrant.
6. Deglaze the pan.
   Pour in broth and Worcestershire sauce, scraping any browned bits from the bottom of the pan. Simmer 5 minutes.
7. Thicken the sauce.
   Reduce heat to low. Stir in sour cream until creamy and smooth (do not boil).
8. Combine the noodles.
   Add cooked egg noodles to the sauce and toss to coat.
9. Top with blackened shrimp.
   Spoon creamy noodles into bowls and top generously with seared shrimp.
10. Serve.
    Garnish with chopped parsley and enjoy immediately.

Blackened Shrimp Stroganoff

Creamy, flavorful blackened shrimp stroganoff with egg noodles and a rich sauce, perfect for weeknight dinners.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 people

Course: Main Dish

Cuisine: American, Seafood

Calories: 420

Ingredients Equipment Method Notes

Ingredients

  

Shrimp

• 1 lb large shrimp peeled and deveined

Blackening Spice Blend

• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried thyme
• 0.5 tsp cayenne pepper
• 0.5 tsp salt
• 0.5 tsp black pepper

Sauce

• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1 medium onion finely chopped
• 3 cloves garlic minced
• 8 oz mushrooms sliced
• 2 tbsp all-purpose flour
• 1 cup chicken broth
• 1 cup heavy cream
• 1 tsp Dijon mustard
• 1 tsp Worcestershire sauce
• 8 oz egg noodles cooked
• to taste parsley fresh, chopped
• for serving lemon wedges

Equipment

• Large skillet
• Mixing bowls
• Whisk
• Measuring cups and spoons

Method

 

1. Pat the shrimp dry and toss with blackening spice blend.
2. Heat 1 tbsp butter and olive oil in a large skillet over medium-high heat. Sear shrimp 2 minutes per side. Remove and set aside.
3. In the same skillet, add remaining butter. Sauté onions 2–3 minutes. Add garlic and mushrooms, cook 4–5 minutes until mushrooms soften.
4. Sprinkle flour over vegetables and stir 1 minute. Gradually whisk in chicken broth, then add heavy cream, Dijon mustard, and Worcestershire sauce. Simmer 3–4 minutes until thickened.
5. Return shrimp to skillet and gently toss with sauce. Add cooked egg noodles and combine until noodles are coated.
6. Garnish with parsley and lemon wedges. Serve immediately.

Notes

For a spicier kick, increase cayenne pepper or serve with hot sauce on the side.

Tips for Perfect Shrimp Stroganoff

Use Dry Shrimp for Proper Blackening

Moisture prevents browning. Pat shrimp thoroughly dry for the best sear.

Don’t Overcook the Shrimp

Shrimp become rubbery if cooked too long. Watch closely.

Keep the Sour Cream from Curdling

Always lower the heat before adding it.

Choose Wide Egg Noodles

They absorb the sauce better and give that classic stroganoff feel.

Add Heat if You Like Spice

Cayenne or hot paprika can take this dish to another level.

Variations

Cajun Chicken Stroganoff

Swap shrimp for sliced chicken breasts.

Mushroom Stroganoff (Vegetarian)

Double the mushrooms and skip the shrimp.

Greek Yogurt Swap

For a lighter option, use Greek yogurt instead of sour cream.

Extra Veggies

Add spinach, bell peppers, or peas.

Serving Suggestions

Pair with:

• Roasted broccoli
• Garlic bread
• Mixed green salads
• Chardonnay, Pinot Grigio, or sweet tea

Make-Ahead & Storage Instructions

• Store: Refrigerate in an airtight container for 2–3 days.
• Reheat: Low heat on stovetop with a splash of broth.
• Freeze: Not recommended because dairy may separate