Blackened Shrimp Stroganoff

Recipe View In a medium bowl, combine the peeled shrimp, olive oil, and Cajun seasoning. Ensure the shrimp is well coated, then set aside to marinate. (5 minutes)

Recipe View Bring a large pot of lightly salted water to a rolling boil. Add the fettuccini pasta and cook according to package directions, typically 8 to 10 minutes, until al dente. Drain the pasta thoroughly and set aside. (10 minutes)

Recipe View While the pasta is cooking, melt the butter in a large frying pan or skillet over medium heat. Add the sliced mushrooms and chopped shallots to the pan and sauté until tender and lightly browned. Remove the mushroom mixture from the pan and set aside. (8 minutes)

Recipe View Add the marinated shrimp to the same pan and cook until they turn pink and are cooked through, about 2 to 3 minutes per side. Remove the shrimp from the pan and set aside. (6 minutes)

Recipe View Pour 2/3 cup of chicken broth into the pan and bring to a boil. Cook, uncovered, until the broth has reduced to about 1/4 cup, approximately 2 to 3 minutes. This concentrates the flavors and creates a rich base for the sauce. (5 minutes)

Recipe View In a small bowl, whisk together the sour cream and cornstarch until smooth. Gradually whisk in the remaining 1 cup of chicken broth until well combined. This mixture will thicken the sauce.

Recipe View Pour the sour cream mixture into the pan with the reduced chicken broth. Cook and stir continuously until the sauce thickens and becomes bubbly. Continue cooking for 1 minute more to ensure the cornstarch is fully cooked and the sauce is smooth. (5 minutes)

Recipe View Return the cooked shrimp and mushroom mixture to the pan with the sauce. Add the drained roasted red bell peppers and capers. Gently stir to combine all ingredients and heat through. Season to taste with salt and pepper. (3 minutes)

Recipe View Serve the Blackened Shrimp Stroganoff immediately over the cooked fettuccini pasta. Garnish with fresh parsley, if desired. Enjoy! (2 minutes)