Blackened shrimp meets creamy stroganoff in a weeknight-friendly skillet that tastes like a restaurant plate but comes together in under 30 minutes. Spicy, smoky shrimp are seared until they develop that signature char, then folded into a mushroom-and-sour-cream sauce with tender egg noodles. It’s a fast, comforting dinner when you want bold flavor without fuss — and if you’re into Cajun seafood, you might also like this Cajun shrimp and salmon with garlic cream sauce for another creamy, spice-forward option.
Why you’ll love this dish
This recipe checks a lot of boxes: quick weeknight timing, restaurant-style flavor, and minimal cleanup since everything finishes in one skillet. The blackening spice gives shrimp big personality, while the sour cream mellows the heat into a silky sauce that clings to noodles.
“Bold enough for guests, simple enough for a Tuesday — the spice and cream balance is spot on.” — a satisfied weeknight tester
Perfect occasions: busy weeknights, casual date nights, or anytime you need something comforting but interesting.
The cooking process explained
Before you start, know the rhythm: cook noodles, blacken shrimp quickly over high heat, then use the same pan to build the sauce so you capture all the fond (those browned bits). Finish by returning shrimp and noodles to the sauce and gently tossing. The whole flow is high-heat sear → quick sauté → low-heat finish.
Key timing notes:
- Shrimp cook fast: 2–3 minutes per side depending on size.
- Don’t boil the sour cream; temper it over low heat to prevent curdling.
- Reserve a splash of pasta water to loosen the sauce if needed.
What you’ll need
- 8 ounces egg noodles
- 1 pound shrimp, peeled and deveined (use medium/large for best texture)
- 2 tablespoons Cajun seasoning (store-bought or homemade)
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 8 ounces mushrooms, sliced (cremini or white button work well)
- 1 cup chicken broth (or seafood/vegetable broth for different flavor)
- 1 cup sour cream (full fat yields creamiest sauce)
- Salt and pepper, to taste
- Fresh parsley, chopped, for garnish
Ingredient notes and substitutions:
- For a lighter sauce, swap half the sour cream for plain Greek yogurt (stir in off heat).
- Use gluten-free noodles if needed; cooking time may vary.
- If you don’t have Cajun seasoning, combine paprika, cayenne, garlic powder, onion powder, thyme, oregano, salt, and pepper.
Step-by-step instructions
- Bring a pot of salted water to a boil. Cook egg noodles according to package directions until al dente. Drain, reserving about 1/4 cup of pasta water, and set noodles aside.
- Toss the shrimp with the Cajun seasoning until evenly coated. Shake off any excess.
- Heat the olive oil in a large skillet over medium-high heat until shimmering.
- Add the seasoned shrimp in a single layer. Cook 2–3 minutes per side until nicely blackened and opaque. Remove shrimp to a plate and set aside.
- Reduce heat to medium. Add the chopped onion to the same skillet and cook 2–3 minutes until softened. Stir in minced garlic and cook 30 seconds until fragrant.
- Add sliced mushrooms and sauté 4–5 minutes until they release moisture and begin to brown. Scrape any browned bits from the bottom of the pan.
- Pour in the chicken broth and bring to a simmer to deglaze the skillet and concentrate flavors.
- Lower heat. Stir in the sour cream until the sauce is smooth and warmed through — avoid boiling to keep the sauce from separating.
- Return the cooked noodles and shrimp to the skillet. Toss gently to coat. If the sauce feels too thick, add reserved pasta water a tablespoon at a time until you reach the desired consistency.
- Taste and season with salt and pepper. Garnish with chopped parsley and serve hot.
How to plate and pair
Serve this directly from the skillet or spoon portions onto warmed plates. Garnish with extra parsley and a lemon wedge for brightness. Beverage pairings: a crisp Sauvignon Blanc or an unoaked Chardonnay cuts through the creaminess; for beer, try a pilsner or a pale ale. Side suggestions: a simple green salad, crusty bread to mop up sauce, or roasted asparagus.
Storage and reheating tips
- Refrigerator: Store leftovers in an airtight container for up to 3 days. Shrimp can become a touch firmer after refrigeration but remain flavorful.
- Freezing: Not recommended for best texture — the cream sauce and shrimp both degrade in quality after freezing.
- Reheating: Gently reheat on the stovetop over low heat with a splash of broth or water to loosen the sauce. Microwave in short bursts, stirring between intervals, and add liquid as needed. Always reheat to steaming hot to ensure food safety.
Pro chef tips
- Dry your shrimp well before seasoning — moisture prevents a good sear.
- Use a heavy skillet (cast iron preferred) to get that dark, blackened crust.
- Don’t overcrowd the pan when searing shrimp; work in batches if needed to keep heat high.
- If the sour cream begins to separate, remove the pan from heat and whisk in a tablespoon of warm broth or a small knob of butter to bring it back together.
- For deeper flavor, add a splash of white wine when deglazing before the broth.
For another creamy, spicy seafood skillet idea that emphasizes garlic and a similar Cajun profile, check out this Cajun shrimp and salmon with garlic cream sauce.
Flavor swaps
- Make it smoky: add a teaspoon of smoked paprika and a touch of chipotle powder.
- Make it creamy-and-healthy: swap half of the sour cream for plain Greek yogurt and use whole-grain or legume-based pasta.
- Vegetarian twist: replace shrimp with pan-seared tofu or tempeh and use vegetable broth.
- Heat level: increase cayenne in the seasoning for extra kick or omit it for milder flavor.
Common questions
Q: How long does this recipe take from start to finish?
A: About 25–30 minutes total. The shrimp cook quickly, and most of the time is active stovetop work.
Q: Can I use frozen shrimp?
A: Yes — thaw completely, pat very dry, and proceed. Excess water from thawing will prevent proper blackening.
Q: Will the sour cream curdle when heated?
A: Sour cream can separate if boiled. Keep the sauce at low heat and stir in sour cream off the boil. If it starts to break, remove from heat and whisk in a little warm broth.
Q: Can I make this gluten-free?
A: Absolutely. Use gluten-free egg-style noodles or a gluten-free pasta and confirm your Cajun seasoning has no hidden gluten-containing fillers.
Q: Can I prep anything ahead?
A: You can chop veggies and measure spices ahead of time. Cooked noodles and sauce don’t freeze well together, but you can pre-mix the seasoning on shrimp and store in the fridge for up to 24 hours before cooking.
If you want other creamy, spice-forward seafood ideas, the earlier link shares a similar flavor profile and plating inspiration.
Print
Blackened Shrimp Stroganoff
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Seafood
Description
A quick and comforting blackened shrimp stroganoff featuring creamy sauce and egg noodles, ready in under 30 minutes.
Ingredients
- 8 ounces egg noodles
- 1 pound shrimp, peeled and deveined
- 2 tablespoons Cajun seasoning
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 1 cup chicken broth
- 1 cup sour cream
- Salt and pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
- Bring a pot of salted water to a boil. Cook egg noodles according to package directions until al dente. Drain, reserving about 1/4 cup of pasta water, and set noodles aside.
- Toss the shrimp with the Cajun seasoning until evenly coated. Shake off any excess.
- Heat the olive oil in a large skillet over medium-high heat until shimmering.
- Add the seasoned shrimp in a single layer. Cook 2–3 minutes per side until nicely blackened and opaque. Remove shrimp to a plate and set aside.
- Reduce heat to medium. Add the chopped onion to the same skillet and cook 2–3 minutes until softened. Stir in minced garlic and cook 30 seconds until fragrant.
- Add sliced mushrooms and sauté 4–5 minutes until they release moisture and begin to brown. Scrape any browned bits from the bottom of the pan.
- Pour in the chicken broth and bring to a simmer to deglaze the skillet and concentrate flavors.
- Lower heat. Stir in the sour cream until the sauce is smooth and warmed through. Avoid boiling to keep the sauce from separating.
- Return the cooked noodles and shrimp to the skillet. Toss gently to coat. If the sauce feels too thick, add reserved pasta water a tablespoon at a time until you reach the desired consistency.
- Taste and season with salt and pepper. Garnish with chopped parsley and serve hot.
Notes
For a lighter sauce, swap half the sour cream for plain Greek yogurt. Use gluten-free noodles if needed.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Cajun