Blackened Shrimp Stroganoff

This Blackened Shrimp Stroganoff is the creamy, spicy weeknight dinner you didn’t know you needed until now. It combines tender, seasoned shrimp with a rich, tangy stroganoff sauce that’s ready in just 35 minutes and delivers an impressive 33g of protein per serving.

I still remember the first time I threw together this recipe on a busy Tuesday night. I had a pound of shrimp in the fridge and a craving for something creamy and comforting, but I wanted more flavor than traditional stroganoff. The blackened seasoning was a game-changer. It added a smoky, spicy kick that paired perfectly with the tangy cream sauce and earthy mushrooms. Now it’s my go-to recipe when I want something that feels special but doesn’t require hours in the kitchen. This Blackened Shrimp Stroganoff is comfort food with a bold personality, and it never disappoints.

What You’ll Need for This Spicy Shrimp Stroganoff

Before you start cooking your Blackened Shrimp Stroganoff, gather all your ingredients. I always recommend patting your shrimp completely dry before seasoning, as this helps the blackened seasoning stick better and creates a nice sear.

• 1 lb large shrimp, peeled and deveined
• 1 tbsp olive oil
• 2 tbsp blackened seasoning (I prefer Tony Chachere’s or homemade Cajun blend)
• 8 oz cremini mushrooms, sliced (baby bellas work great too)
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 1/2 cup dry white wine like Sauvignon Blanc (or substitute with chicken broth plus 1 tbsp lemon juice)
• 1 1/2 cups beef broth (use low-sodium if you’re watching salt intake)
• 1 cup heavy cream
• 8 oz egg noodles, cooked according to package directions
• 2 tbsp fresh parsley, chopped
• Salt for pasta water and to taste
• Black pepper to taste

Pro tip: If you can’t find blackened seasoning, make your own by combining paprika, cayenne, garlic powder, onion powder, thyme, and oregano. I keep a jar of homemade blend in my spice cabinet at all times.

How to Make Blackened Shrimp Stroganoff Step by Step

I recommend reading through all the steps before you begin cooking this Blackened Shrimp Stroganoff. Having everything prepped and ready makes the cooking process smooth and stress-free.

Step 1: Bring 4-6 quarts of salted water to a boil in a large pot. Cook the egg noodles according to package directions, usually about 7-8 minutes for al dente texture. Drain in a colander and set aside. Don’t rinse them, as the starch helps the sauce cling better.

Step 2: While the noodles cook, pat the shrimp completely dry with paper towels. This is crucial for getting a good sear. Season all sides generously with the blackened seasoning, pressing it gently into the shrimp so it adheres.

Step 3: Heat the olive oil in a large skillet over medium-high heat until it shimmers. Add the seasoned shrimp in a single layer (work in batches if needed to avoid overcrowding) and cook for 1-2 minutes per side until they turn pink and opaque. Don’t overcrowd the pan or they’ll steam instead of sear. Remove the shrimp to a plate and set aside. They’ll finish cooking later in the sauce.

Step 4: In the same skillet (don’t wash it, all those browned bits are flavor gold), add the sliced mushrooms and diced onion. Cook for 5-7 minutes, stirring occasionally, until the mushrooms release their moisture and the onion turns translucent and soft. Add the minced garlic and cook for 1 minute more until fragrant. Watch the garlic closely so it doesn’t burn.

Step 5: Pour in the white wine (or chicken broth with lemon juice) to deglaze the pan, using your wooden spoon to scrape up all the browned bits stuck to the bottom. This step builds incredible depth of flavor in your Blackened Shrimp Stroganoff. Let the wine simmer for 2-3 minutes until it reduces by about half and you can barely smell the alcohol.

Step 6: Stir in the beef broth and heavy cream. Bring the mixture to a gentle simmer and let it cook for 5-7 minutes, stirring occasionally, until the sauce thickens slightly and coats the back of a spoon. The sauce should be creamy and rich but still pourable.

Step 7: Return the cooked shrimp to the skillet along with any juices that collected on the plate. Add the cooked egg noodles and toss everything together using tongs until the noodles are well coated with sauce. Season with salt and pepper to taste, keeping in mind that the blackened seasoning already adds saltiness.

Step 8: Garnish with freshly chopped parsley and serve your Blackened Shrimp Stroganoff immediately while it’s hot and creamy.

Perfect Pairings for Your Blackened Shrimp Stroganoff

The rich, spicy flavors of this dish pair beautifully with simple, fresh sides that balance the creaminess.

Crusty French Bread: Perfect for soaking up every drop of that incredible creamy sauce. The crunchy exterior and soft interior make it the ultimate companion for this Blackened Shrimp Stroganoff.

Simple Green Salad: A crisp salad with a light vinaigrette cuts through the richness of the cream sauce and adds freshness to your plate. I love using mixed greens, cucumber, and a lemon dressing.

Roasted Asparagus: The slight bitterness and char from roasted asparagus complements the spicy shrimp perfectly. Season with just olive oil, salt, and pepper.

Garlic Bread: Because when you have creamy pasta, garlic bread is never a bad idea. The garlicky flavor enhances the overall dish without competing with the blackened seasoning.

Steamed Green Beans: Light, simple, and healthy. They add color and crunch without overwhelming the main dish. Toss them with a little butter and lemon zest for extra flavor.

More Delicious Shrimp and Pasta Recipes to Try

This Blackened Shrimp Stroganoff delivers bold Cajun flavors in a creamy pasta dish that’s perfect for seafood lovers. For another quick shrimp dinner with incredible flavor, try the Crispy Bang Bang Salmon Bites, which brings a similar spicy-sweet profile with an Asian-inspired twist. If you’re craving more comfort food pasta combinations, the rich and indulgent Loaded Beef Bacon Cheeseburger Pasta offers that same creamy satisfaction with a completely different flavor profile.

Pair this Blackened Shrimp Stroganoff with lighter sides from the Festive Roasted Christmas Vegetables for a balanced meal, or serve it alongside the Garlic Cauliflower Mushroom Skillet for extra vegetables. For more high-protein pasta options that keep dinner interesting, the Creamy High-Protein Beef Pasta and Best Rotisserie Chicken Broccoli Pasta both deliver satisfying meals in under 40 minutes.

Storing and Reheating Your Shrimp Stroganoff

Store leftover Blackened Shrimp Stroganoff in an airtight container in the refrigerator for up to 3 days. Make sure the dish has cooled to room temperature before sealing and refrigerating to prevent condensation.

To reheat, I recommend using the stovetop method for best results. Place the stroganoff in a skillet over medium-low heat and add a splash of broth or cream to help revive the sauce. Stir gently and heat until warmed through, about 5-7 minutes. You can also microwave individual portions in 30-second intervals, stirring between each, though the shrimp may become slightly tougher.

Pro tip: This Blackened Shrimp Stroganoff doesn’t freeze well because the cream sauce can separate and the shrimp texture changes. It’s best enjoyed fresh or within a few days of making it.

Common Questions About Blackened Shrimp Stroganoff

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