Creamy blackened shrimp stroganoff with mushrooms, pasta, and a bold savory sauce. A high-protein comfort dinner ready in 30 minutes.
This Creamy Blackened Shrimp Stroganoff is the kind of high-protein comfort dinner that feels indulgent without being fussy. Juicy shrimp are coated in a smoky Cajun-style blackening blend, quickly seared until flavorful, then folded into a rich mushroom stroganoff sauce with tender pasta. It has the cozy appeal of classic stroganoff, but with a faster seafood twist that makes it perfect for weekn
Ingredients
- 12 oz egg noodles or high-protein pasta
- 1 lb large raw shrimp, peeled and deveined
- 1 tbsp olive oil
- 1 1/2 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp dried thyme
- 1/2 tsp kosher salt, plus more for pasta water
- 1/2 tsp black pepper
- 1/4 tsp cayenne pepper, optional
- 2 tbsp unsalted butter
- 8 oz cremini mushrooms, sliced
- 1/2 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1 tbsp all-purpose flour
- 1 cup low-sodium chicken broth or seafood broth
- 1/2 cup heavy cream
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1/2 cup sour cream or plain full-fat Greek yogurt
- 1 tbsp fresh lemon juice
- 2 tbsp chopped fresh parsley
Method
- Bring a large pot of salted water to a boil. Cook the egg noodles or pasta until al dente according to package directions. Reserve 1/2 cup pasta water, then drain.
- Pat the shrimp dry with paper towels. In a bowl, toss shrimp with olive oil, smoked paprika, garlic powder, onion powder, thyme, salt, black pepper, and cayenne if using.
- Heat a large skillet over medium-high heat. Add the seasoned shrimp in a single layer and sear for 1 to 2 minutes per side, until opaque and lightly blackened. Transfer shrimp to a plate.
- Reduce heat to medium. Add butter to the same skillet, then add mushrooms. Cook for 5 to 6 minutes, stirring occasionally, until browned and their moisture has cooked off.
- Add diced onion and cook for 3 minutes until softened. Stir in minced garlic and cook for 30 seconds, just until fragrant.
- Sprinkle flour over the mushrooms and onions. Stir constantly for 1 minute to coat the vegetables and remove the raw flour taste.
- Slowly whisk in the broth, scraping up browned bits from the skillet. Stir in heavy cream, Dijon mustard, and Worcestershire sauce. Simmer for 3 to 4 minutes until slightly thickened.
- Reduce heat to low. Stir in sour cream or Greek yogurt until smooth. Do not boil after adding it.
- Add the drained pasta to the skillet and toss to coat. Use reserved pasta water, a few tablespoons at a time, to loosen the sauce if needed.
- Return the blackened shrimp to the skillet and gently fold into the pasta. Warm for 1 minute, then stir in lemon juice and parsley. Serve immediately.
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Recipe card
Creamy Blackened Shrimp Stroganoff
Creamy blackened shrimp stroganoff with mushrooms, pasta, and a bold savory sauce. A high-protein comfort dinner ready in 30 minutes.
Ingredients
- 12 oz egg noodles or high-protein pasta
- 1 lb large raw shrimp, peeled and deveined
- 1 tbsp olive oil
- 1 1/2 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp dried thyme
- 1/2 tsp kosher salt, plus more for pasta water
- 1/2 tsp black pepper
- 1/4 tsp cayenne pepper, optional
- 2 tbsp unsalted butter
- 8 oz cremini mushrooms, sliced
- 1/2 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1 tbsp all-purpose flour
- 1 cup low-sodium chicken broth or seafood broth
- 1/2 cup heavy cream
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1/2 cup sour cream or plain full-fat Greek yogurt
- 1 tbsp fresh lemon juice
- 2 tbsp chopped fresh parsley
Instructions
- Bring a large pot of salted water to a boil. Cook the egg noodles or pasta until al dente according to package directions. Reserve 1/2 cup pasta water, then drain.
- Pat the shrimp dry with paper towels. In a bowl, toss shrimp with olive oil, smoked paprika, garlic powder, onion powder, thyme, salt, black pepper, and cayenne if using.
- Heat a large skillet over medium-high heat. Add the seasoned shrimp in a single layer and sear for 1 to 2 minutes per side, until opaque and lightly blackened. Transfer shrimp to a plate.
- Reduce heat to medium. Add butter to the same skillet, then add mushrooms. Cook for 5 to 6 minutes, stirring occasionally, until browned and their moisture has cooked off.
- Add diced onion and cook for 3 minutes until softened. Stir in minced garlic and cook for 30 seconds, just until fragrant.
- Sprinkle flour over the mushrooms and onions. Stir constantly for 1 minute to coat the vegetables and remove the raw flour taste.
- Slowly whisk in the broth, scraping up browned bits from the skillet. Stir in heavy cream, Dijon mustard, and Worcestershire sauce. Simmer for 3 to 4 minutes until slightly thickened.
- Reduce heat to low. Stir in sour cream or Greek yogurt until smooth. Do not boil after adding it.
- Add the drained pasta to the skillet and toss to coat. Use reserved pasta water, a few tablespoons at a time, to loosen the sauce if needed.
- Return the blackened shrimp to the skillet and gently fold into the pasta. Warm for 1 minute, then stir in lemon juice and parsley. Serve immediately.
