This dish for shrimp stroganoff is unquestionably successful. especially if you like all the ingredients. I’ve received a lot of praise for this dish. I sincerely hope you and your loved ones appreciate this recipe as much as I do. The roasted red bell peppers have been replaced with frozen green peas.
| Prep Time: | 30 mins |
| Cook Time: | 15 mins |
| Total Time: | 45 mins |
| Servings: | 4 |
Ingredients
- 1 pound fresh shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 tablespoon Cajun seasoning
- 6 ounces fettuccini pasta
- 1 tablespoon butter
- 3 cups fresh mushrooms, sliced
- 1 tablespoon chopped shallots
- ⅔ cup chicken broth
- ½ cup sour cream
- 1 tablespoon cornstarch
- 1 cup chicken broth
- 1 (7 ounce) jar roasted red bell peppers
- 1 tablespoon drained capers
Instructions
- Combine peeled shrimp, oil, and Cajun seasoning in a medium bowl. Set aside.
- 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.
- 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).
- 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.
Nutrition Facts
| Calories | 440 kcal |
| Carbohydrate | 41 g |
| Cholesterol | 195 mg |
| Dietary Fiber | 3 g |
| Protein | 33 g |
| Saturated Fat | 7 g |
| Sodium | 1208 mg |
| Sugars | 5 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
It was delicious.
This was pretty good. I sauteed the mushrooms, shallots and added jalapeno about ten minutes before adding the creole seasoned shrimp for about two minutes. Removed everything then added white wine to the skillet and simmered till about half left, then added creme and whipping cream, simmered till thick adding more creole seasoning. Then added shrimp stock and broccoli because it was in the fridge. Once thickened, I added the mushroom and shrimp mix with the peppers, capers and some corn kernels for color. Simmered till warmed. Served over pasta, Hubbs liked it with toasted bread. Made a good one-dish meal! The capers were different but had a nice pop because I used a no salt butter and low sodium broth. Will do again! Would like to have topped it with fresh parsley! Thank you, Linda.
Great recipe! I used half the amount of shrimp and added chicken only because I had some leftover cooked chicken in the fridge.
This is like a dish I order at French Quarter Bistro. Now I can make it at home with fresh gulf shrimp. For the Cajun seasoning I used Zatarain’s Blackened Seasoning and it was to hot. The second time I made it I was able to find Cajun seasoning. Zatarain’s was better. Next time I will use a reduced portion of Zatarain’s and will also reduce the amount of roasted red bell peppers. In my binder.
It was very tasty.. I used fresh Jalapeno`s instead of red peppers, Portabello mushrooms, a whole onion, 3 cloves of fresh Garlic and doubled up on the sauce mixture then put it over Rice with halfed Snap peas as a garnish !! SLAMMIN !!
Great recipe, I used cream if mushroom soup instead of cream.
Loved it. Did things a little tiny bit different but not too much. I just happened to have everything needed to make a shrimp dish and boy is this good?!
The key to recipe is portobello mushrooms also sautéed them with sun dried tomatoes in olive oil. I added broccoli crowns for veggie and used mini yellow/red peppers. Very good I. Will make again using scallops.
Just added salt and garlic pepper and another T of cornstarch very tasty
very easy to make! I mixed the sauce shrimp mixture and pasta together!
LOVED IT! Great flavor and I added some garlic, rosemary, orange, yellow, AND green bell peppers which made it even better. The only thing that would take it to the next level would be some parmesan cheese.
We loved this recipe. I used fresh red bell pepper and onion and sauted with the mushrooms. My wife and I both felt like this recipe was a definite keeper.
My new favorite. It’s perfect as it is, but you can spice it up with additional Cajun seasoning. I’ve cooked it without capers, and without peppers on anther occasion for picky friends. It is just as good. The sauce makes the recipe. It’s good to splurge on the best noodles.
Omitted the capers and added spinach
Wow this recipe is sooo delicious!! I used the 2/3 cup of chicken broth as stated in the recipe but used a cup of wine instead of the cup of chicken broth . It really enhanced the flavors. I also used black pepper and cayenne pepper but I like a nice spicy flavor. I highly recommend this recipe I will be making it again .
I made this dish and it was great! I love spicy food, however if you don’t, cut back a little on the seasoning. My family said it was a little warm. I loved it!
This recipe was delicious and easy to follow. I did add white cooking wine to the chicken broth and used fresh red pepper instead of canned which added a nice crunch to the meal.
Underwhelming! None of us were impressed with this. The combination of ingredients just did not seem go together. Any flavor that it had, Which wasn’t much, seemed disjointed. I won’t be making this again. A waste of some very good shrimp.
We added frozen peas, sherry, aged Gouda, and parmigiana. Delicious!
It was delicious! I took others’ advice and added wine (1 cup) in place of some of the broth and also added spinach with the shallots and mushrooms. We also added more shallots (can never have too much!) and finished it off with lemon, pepper, and parmesan cheese. We also used bow tie pasta. I’m not taking away from the awesomeness of the recipe, just wanted to try some suggestions. Lots of leftovers. Highly recommend it!
I added the spinach and white wine as redcommended. We loved it,just the right amount of heat