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