Description
A quick and creamy Cajun-inspired stroganoff featuring blackened shrimp and tender egg noodles.
Ingredients
- 8 ounces egg noodles (wide or medium)
- 1 pound shrimp, peeled and deveined (16–20 count)
- 2 tablespoons Cajun seasoning
- 1 tablespoon olive oil (or avocado oil)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 8 ounces mushrooms, sliced (cremini or white)
- 1 cup chicken broth (low-sodium recommended)
- 1 cup sour cream (full-fat preferred)
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Cook the egg noodles according to package directions until al dente. Drain and set aside, reserving a splash of pasta water.
- Toss the shrimp with the Cajun seasoning until evenly coated.
- Heat the olive oil in a large skillet over medium-high heat until shimmering.
- Add the seasoned shrimp in a single layer and cook for 2–3 minutes, flipping once, until blackened and just opaque. Remove the shrimp to a plate and set aside.
- In the same skillet, reduce heat to medium. Add the chopped onion and cook for 2–3 minutes until softened. Stir in the garlic for 30 seconds until fragrant.
- Add the sliced mushrooms and sauté until they release their juices and start to brown, about 4–5 minutes.
- Pour in the chicken broth and bring to a gentle simmer, scraping up any browned bits from the pan.
- Lower the heat to low. Stir in the sour cream until the sauce is smooth and warmed through — don’t let it boil.
- Return the cooked noodles and shrimp to the skillet. Toss gently to coat; if the sauce seems thick, add a splash of reserved pasta water.
- Taste and season with salt and pepper. Heat just until everything is warmed through, garnish with chopped parsley, and serve immediately.
Notes
For a lighter sauce, consider using plain Greek yogurt instead of sour cream.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun