Blackened Shrimp Stroganoff
Featured in Allrecipes Magazine

Blackened Shrimp Stroganoff

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Linda Johnson 0

"This recipe is a definite winner. Especially if all the ingredients appeal to you. I've gotten many bravos for this recipe. I hope your family and friends enjoy this recipe as much as mine do. I've subbed frozen green peas for the roasted red bell peppers."
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1 h servings 434 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 434 kcal
  • 22%
  • Fat:
  • 15.9 g
  • 24%
  • Carbs:
  • 41g
  • 13%
  • Protein:
  • 32.7 g
  • 65%
  • Cholesterol:
  • 193 mg
  • 64%
  • Sodium:
  • 808 mg
  • 32%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Combine peeled shrimp, oil, and Cajun seasoning in a medium bowl. Set aside.
  2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  3. Meanwhile, melt butter over medium heat in a large frying pan. Cook and stir mushrooms and shallot in butter until tender. Remove from pan. Add shrimp cook until shrimp turn pink about 2 to 3 minutes. Remove from pan. Add 2/3 cup chicken broth to pan, and bring to a boil. Cook, uncovered, until reduced to 1/4 cup (2 to 3 minutes).
  4. In a small bowl, stir together sour cream and cornstarch; mix in 1 cup chicken broth. Stir into reduced chicken broth in the frying pan. Cook and stir until thick and bubbly. Cook 1 minute more. Stir in shrimp, mushroom mixture, roasted red peppers, and capers. Heat through, and season to taste. Serve over pasta.


  • You can substitute shrimp broth or white wine for the chicken broth. To make shrimp broth, reserve shrimp shells, and simmer in 2 cups water for 15 minutes.


  1. 217 Ratings

Most helpful positive review

This is one of my favorites from Better Homes and Gardens 75 Years All Time Favorites Cookbook. You must use wine instead for the 2/3c broth for the best flavor. I also use Creole Seas. Blend fr...

Most helpful critical review

I tried this again last night, several years after making it the first time, thinking maybe my lack of cooking skills before had hindered the outcome. I was wrong, and this recipe is wrong. It...

This is one of my favorites from Better Homes and Gardens 75 Years All Time Favorites Cookbook. You must use wine instead for the 2/3c broth for the best flavor. I also use Creole Seas. Blend fr...

This dish was absolutely awesome!!!I did use white wine, because I love to cook with it. I sub. the first measurement of ckn broth with wine. The capers make the dish very elegant and instead o...

great recipe! had a lot of fun dirtying my dishes. I added some parmesan chease (ramano) during bubbling. gave it a sharp flavor.

My whole family loves this recipe, it's quick and delicious! We make it weekly! The only changes I make are to use 1/2 white wine and 1/2 chicken broth instead of all chicken broth, and to use c...

It seems I've been looking for years for that perfect shrimp pasta I could make at home. I found it in this dish. Very good.

Yum!! Like some previous reviewers, I left out the peppers and capers because I didn't have them on hand. I also used 1lb pre-cooked shrimp, letting them sit in the cajun seasoning (more than ...

This recipe was amazing!!! I used portabella mushrooms which really added to the flavor. I also used 1/2 wine and 1/2 chicken soup broth. I also left out the capers It was a real hit with my ...

WE liked it very much, both wished there was more of it, I took other peoples advice and used 2/3 c of white wine, I also used onions and instead of the roasted red peppers I added some red pe...

Very good and easy to make. I had all these ingredients on hand in my pantry. Thanks.

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