Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 12 ounces wide egg noodles
- 2 tablespoons blackening seasoning (Cajun style)
- 4 tablespoons unsalted butter, divided
- 8 ounces cremini mushrooms, sliced
- 3 cloves garlic, minced
- 2 cups seafood or chicken stock
- 1 cup sour cream
Instructions
- Step 1: Cook the wide egg noodles according to package directions. While they cook, toss the peeled and deveined shrimp thoroughly with the blackening seasoning.
- Step 2: Heat 2 tablespoons of butter in a large, heavy-bottomed skillet over medium-high heat until foamy. Add the seasoned shrimp and cook for 2-3 minutes per side until blackened and cooked through. Remove the shrimp and set aside.
- Step 3: Reduce the heat to medium and add the remaining 2 tablespoons of butter to the same skillet. Add the sliced mushrooms and minced garlic. Sauté for 5-7 minutes until the mushrooms are tender and browned.
- Step 4: Pour in the 2 cups of seafood or chicken stock. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pan (the fond). Allow the sauce to simmer and reduce slightly, about 5 minutes.
- Step 5: Remove the skillet from the heat. Stir in the 1 cup of sour cream until the sauce is completely smooth and creamy. Add the drained egg noodles and the blackened shrimp back into the skillet.
- Step 6: Toss gently to combine all ingredients, ensuring the noodles and shrimp are fully coated in the stroganoff sauce. Serve immediately.
Notes
- Store leftovers immediately in an airtight container in the refrigerator for up to 3 days, as the texture of shrimp and dairy sauces changes quickly.
- To reheat, warm the stroganoff gently in a saucepan over low heat, adding a splash of stock or milk to prevent the sour cream sauce from separating or clumping.
- Serve this rich, spicy dish alongside a bright, simple green salad tossed in vinaigrette to cut the richness, garnishing with fresh parsley or chives.
- For maximum sauce depth, ensure the skillet is scorching hot when blackening the shrimp to build a flavorful fond, which should be aggressively scraped up when deglazing with stock.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American