Tuesday, January 12, 2010

Blackened Shrimp Stroganoff

I've been making this pasta for a while, and I'm not sure but I think I got the recipe from Allrecipes.com (and that's where I got the picture from). Super simple and easy to throw together. I love the flavor that the roasted red pepper adds, and even though its a "creamy" pasta you can make it pretty guilt-free by using light butter and reduced-fat/fat-free sour cream.

Blackened Shrimp Stroganoff


1 lb. fresh shrimp, peeled and deveined
1 Tbsp. olive oil
1 Tbsp. Cajun seasoning
6 oz. fettuccini pasta
1 Tbsp. butter
3 cups fresh mushrooms, sliced
1 Tbsp. chopped shallots
2/3 cup chicken broth
1/2 cup sour cream
1 Tbsp. cornstarch
1 cup chicken broth
1 (7 ounce) jar roasted red bell peppers (I usually just get 1 or 2 fresh red peppers, and roast/peel/chop it up myself)
1 Tbsp. drained capers (I've never added these...)


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.

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