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Blackened Shrimp Stroganoff is a comforting twist on a classic—rich, creamy mushroom sauce meets spicy, seared shrimp for a weeknight dinner that feels indulgent without fuss. This friendly, crowd-pleasing version pairs wide egg noodles with a peppery crust on the shrimp and a velvety sauce that’s finished with dill and parsley for brightness. If you love bold-seasoned seafood and cozy pasta dishes, this one hits all the right notes—fast enough for a weeknight, special enough for guests. Also, if you enjoy shrimp done with a kick, you might like this take on air-fried shrimp as well: air fryer bang bang shrimp.

Why make this recipe
This stroganoff swaps beef for blackened shrimp, so you get:

Intense, smoky spice from the blackening seasoning balanced by creamy, tangy dairy.
A fast cook time—shrimp sears in minutes while the sauce simmers for flavor.
A versatile dish that can dress up weeknight pasta or anchor a celebratory meal.

Step-by-Step Guide to Making Blackened Shrimp Stroganoff

Ingredients

1 ½ pounds large shrimp, peeled and deveined
2 tablespoons olive oil
2 tablespoons blackening seasoning
½ teaspoon salt
¼ teaspoon freshly ground black pepper
4 tablespoons unsalted butter
1 large yellow onion, finely diced
2 cloves garlic, minced
1 pound cremini mushrooms, sliced
¼ cup all-purpose flour
3 cups beef or chicken broth
1 tablespoon Worcestershire sauce
1 teaspoon Dijon mustard
½ cup heavy cream
½ cup sour cream, at room temperature
Salt and freshly ground black pepper to taste
¼ cup fresh dill, chopped, for garnish
¼ cup fresh parsley, chopped, for garnish
16 ounces wide egg noodles
1 tablespoon olive oil for noodles
Salt for boiling water

Directions

Prep the shrimp: Peel and devein the shrimp if needed, then pat them thoroughly dry with paper towels. Toss the shrimp in 2 tablespoons olive oil, 2 tablespoons blackening seasoning, ½ teaspoon salt, and ¼ teaspoon freshly ground black pepper until evenly coated. Set aside for a few minutes so the seasoning clings to the shrimp.
Prepare the vegetables: Dice the onion finely, mince the garlic, and slice the cremini mushrooms. Having everything prepped makes the sauce come together quickly.
Sear the shrimp: Heat a large skillet over medium-high heat and add a small drizzle of olive oil if the pan is dry. When the pan is hot, add the shrimp in a single layer (cook in batches if necessary to avoid overcrowding). Sear for 1–2 minutes per side until the shrimp develop a dark, crusted exterior and are just cooked through. Remove the shrimp from the skillet and set aside on a plate; they’ll finish cooking when added back to the sauce.
Build the base of the sauce: In the same skillet, melt 4 tablespoons unsalted butter over medium heat. Add the diced onion and sauté until soft and translucent, about 4–5 minutes. Add the minced garlic and cook for 1 minute until fragrant.
Add mushrooms and roux: Add the sliced cremini mushrooms to the pan and cook until they release their moisture and brown slightly, 5–7 minutes. Sprinkle ¼ cup all-purpose flour over the vegetables, stirring well to coat and cook out the raw flour taste for about 1–2 minutes.
Add the broth and seasonings: Gradually whisk in 3 cups beef or chicken broth, scraping any browned bits from the bottom of the skillet for extra flavor. Stir in 1 tablespoon Worcestershire sauce and 1 teaspoon Dijon mustard. Bring the mixture to a gentle simmer and let it thicken and develop for about 5 minutes.
Finish the sauce: Reduce heat to low and stir in ½ cup heavy cream and ½ cup room-temperature sour cream until fully incorporated and smooth. Taste the sauce and adjust seasoning with salt and freshly ground black pepper as needed. If the sauce is too thick, add a splash more broth; if too thin, simmer a few extra minutes.
Cook the noodles: While the sauce simmers, bring a large pot of salted water to a boil. Add 16 ounces of wide egg noodles and cook until al dente according to package instructions. Drain the noodles, toss with 1 tablespoon olive oil to keep them from sticking, and set aside.
Combine shrimp, noodles, and sauce: Add the cooked shrimp back into the skillet to rewarm and soak up some of the sauce for about 1 minute. Gently fold in the drained egg noodles, coating them evenly with the creamy mushroom sauce. Heat through for a minute or two so all components meld.
Garnish and serve: Remove from heat and sprinkle ¼ cup chopped fresh dill and ¼ cup chopped fresh parsley over the top for herbaceous brightness. Serve hot with extra blackening seasoning on the side for those who want more heat.

Notes on technique

Don’t overcook the shrimp—large shrimp cook quickly and will become rubbery if left in the pan too long. Searing for 1–2 minutes per side should be enough.
Use room-temperature sour cream to prevent curdling when it hits the warm sauce. Adding the cream and sour cream over reduced heat helps keep the sauce smooth.
If you prefer a milder spice level, cut the blackening seasoning in half and add more to taste at the table.

Best Way to Store Blackened Shrimp Stroganoff

Refrigerate: Store in an airtight container at 40°F (4°C) for up to 3 days.
Freeze: You can freeze the sauce and noodles together, but shrimp texture will degrade; freeze at 0°F (-18°C) for up to 2 months. Thaw in the refrigerator overnight before reheating.
Reheating: Reheat gently on the stovetop over low heat, adding a splash of broth or cream to loosen the sauce; bring to a gentle temperature—do not boil. For microwave reheating, use short bursts at 50% power and stir frequently to prevent separating.

Serving Suggestions for Blackened Shrimp Stroganoff

Family-style: Serve directly from the skillet on a large platter, garnished with extra dill and parsley, allowing guests to help themselves.
plated dinner: Spoon a generous portion of noodles and sauce onto warmed plates and arrange the blackened shrimp on top for a composed presentation—finish with a lemon wedge for acidity.
Side pairings: A crisp green salad with vinaigrette, roasted asparagus, or garlic-butter green beans balance the richness of the sauce. Crusty bread or garlic toast is great for sopping up leftovers.
Wine and beverage pairings: A chilled Sauvignon Blanc or a lightly oaked Chardonnay pairs nicely with the cream and spice; for beer lovers, a pilsner or Belgian witbier provides refreshing contrast.

Tips to make Blackened Shrimp Stroganoff
Q: How do I keep the shrimp from overcooking?
A: Sear shrimp quickly in a very hot pan—1–2 minutes per side—then remove them from the heat and add them back in at the end just to warm through.

Q: How can I get a silky, lump-free sauce?
A: Whisk in the broth gradually after the flour is cooked to make a smooth roux, and add the dairy over low heat to avoid curdling.

Q: What can I do if the sauce is too thin?
A: Let it simmer a few minutes to reduce, or mix a small slurry of flour or cornstarch with cold water and whisk it in, cooking briefly to thicken.

Variations

Vegetarian swap (paragraph): Replace shrimp with thick slices of seared king oyster mushrooms or roasted cauliflower florets for a vegetarian interpretation. Brown the mushrooms in butter and blackening seasoning similarly to the shrimp to recreate that smoky crust, then fold into the creamy mushroom sauce and noodles.
Low-carb option (bullet):
- Substitute wide egg noodles with spiralized zucchini or cooked cauliflower rice. Keep the sauce thicker (reduce liquid slightly) so it clings well to the low-carb base.

FAQs
Q: Can I make this ahead of time?
A: You can prepare the sauce and cook the noodles ahead, but keep the shrimp separate and add them at the last minute to avoid overcooking and texture loss.

Bold: What if I don’t have blackening seasoning?
You can make a quick mix with paprika, cayenne, garlic powder, onion powder, dried thyme, oregano, salt, and black pepper—adjust cayenne to control heat.

How long will leftovers last?
- Refrigerated: 3 days
- Frozen: up to 2 months (note: shrimp texture may soften after freezing)
Is there a dairy-free version?
- Use a full-bodied dairy-free cream (like a coconut cream blend) and dairy-free sour cream; the flavor will shift toward coconut, so use milder spices or add a squeeze of lemon to balance.

Additional cooking and presentation tips

Browning matter: Let the mushrooms develop color—this Maillard reaction adds depth to the sauce, so don’t rush this step.
Herb finishing: Fresh dill and parsley brighten the rich, creamy sauce; add some just before serving for the best flavor.
Noodle choice: Wide egg noodles soak up sauce beautifully; if you prefer a longer pasta, pappardelle works well too.

Variation (comparison-style)

Seafood-forward vs. Beef-inspired:
- Seafood-forward: Blackened shrimp gives a bright, spicy crust and quick cook time, resulting in a lighter dish despite the cream.
- Beef-inspired: If you prefer a more traditional, hearty stroganoff, swap in thinly sliced sirloin and brown it well, then follow the same sauce method for a truly classic flavor profile.

Make-ahead and entertaining advice

For a dinner party, pre-make the sauce and keep it warm in a low oven or on a double boiler. Quickly sear shrimp to order so each plate gets perfectly textured seafood. This keeps the shrimp popping with flavor and prevents them from sitting in the sauce and toughening.

Health and nutrition pointers

Shrimp is a lean protein and cooks quickly, reducing overall time on the stove. To lighten the dish, use half-and-half instead of heavy cream and skip some of the sour cream, or increase the mushroom-to-cream ratio to bulk up the sauce with vegetables.

Troubleshooting

Sauce separated? Gently whisk in a small amount of warm broth and a splash of cream over low heat to bring it back together. Avoid boiling once cream is added.
Too salty? Add a splash of water or unsalted broth and a bit more sour cream or cream to mellow the saltiness. A squeeze of lemon can also help balance the flavor.

Final plating ideas

Rustic: Heap noodles and sauce in the center of the plate, arrange shrimp around the mound, and garnish with chopped herbs and a light dusting of extra blackening seasoning.
Elegant: Use tongs to twirl a nest of noodles, place two or three shrimp atop the nest, and drizzle a bit of reserved sauce around the plate—finish with microgreens for a restaurant-style look.

Conclusion

Try out other takes on this idea and compare methods to find what you like best; two helpful references for inspiration and alternate approaches are the Blackened Shrimp Stroganoff Recipe and the Blackened Shrimp Stroganoff Recipe – Food.com. Enjoy experimenting with spice levels, herbs, and bases to make this creamy, peppery shrimp stroganoff your own.

Blackened Shrimp Stroganoff

Author: admin
Total Time: 45 minutes
Yield: 4 servings 1x
Diet: Seafood

Print Recipe

Description

A comforting twist on a classic, rich and creamy mushroom sauce meets spicy, seared shrimp, making it perfect for a weeknight dinner.

Ingredients

Scale

1 ½ pounds large shrimp, peeled and deveined
2 tablespoons olive oil
2 tablespoons blackening seasoning
½ teaspoon salt
¼ teaspoon freshly ground black pepper
4 tablespoons unsalted butter
1 large yellow onion, finely diced
2 cloves garlic, minced
1 pound cremini mushrooms, sliced
¼ cup all-purpose flour
3 cups beef or chicken broth
1 tablespoon Worcestershire sauce
1 teaspoon Dijon mustard
½ cup heavy cream
½ cup sour cream, at room temperature
Salt and freshly ground black pepper to taste
¼ cup fresh dill, chopped, for garnish
¼ cup fresh parsley, chopped, for garnish
16 ounces wide egg noodles
1 tablespoon olive oil for noodles
Salt for boiling water

Instructions

Prep the shrimp by tossing in olive oil, blackening seasoning, salt, and pepper. Set aside.
Dice the onion, mince the garlic, and slice the mushrooms.
Sear the shrimp in a hot skillet for 1-2 minutes per side until cooked, then remove and set aside.
Melt butter in the same skillet, sauté onion for 4-5 minutes, then add garlic.
Add mushrooms and cook, then sprinkle flour and cook for another 1-2 minutes.
Whisk in broth, Worcestershire sauce, and mustard, and let thicken for about 5 minutes.
Stir in heavy cream and sour cream, adjusting seasoning as necessary.
Cook egg noodles until al dente, then toss with olive oil.
Add shrimp back to the sauce and gently mix in the noodles.
Garnish with dill and parsley before serving.

Notes

Don’t overcook the shrimp. Use room-temperature sour cream for best results.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Searing and Simmering
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 400
Sugar: 4g
Sodium: 450mg
Fat: 16g
Saturated Fat: 7g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 2g
Protein: 20g
Cholesterol: 200mg

Keywords: shrimp stroganoff, blackened shrimp, pasta recipe, easy weeknight dinner, creamy sauce

Blackened Shrimp Stroganoff

Conclusion