Scale

1 lb shrimp, peeled and deveined

1 tbsp olive oil

1 tbsp blackened seasoning

Salt, to taste

2 tbsp butter

8 oz mushrooms, sliced

2 cloves garlic, minced

1 cup chicken broth

1 cup heavy cream

1 tbsp Dijon mustard

1/2 tsp paprika

1/2 tsp black pepper

1/2 cup sour cream

8 oz egg noodles, cooked

Fresh parsley, chopped (optional)

1. Season shrimp with blackened seasoning and a pinch of salt.

2. Heat olive oil in a skillet over medium-high heat and cook shrimp 1–2 minutes per side until blackened. Remove and set aside.

3. In the same skillet, melt butter and sauté mushrooms until browned.

4. Add garlic and cook until fragrant.

5. Pour in chicken broth and simmer for 2–3 minutes.

6. Stir in heavy cream, Dijon mustard, paprika, and black pepper.

7. Reduce heat and simmer until slightly thickened.

8. Whisk in sour cream until smooth and creamy.

9. Return shrimp to the skillet and warm through.

10. Serve over cooked egg noodles and garnish with parsley.

• Adjust spice level by using mild or hot blackened seasoning.

• Swap shrimp for scallops if desired.

• Best served immediately while creamy.

Keywords: blackened shrimp stroganoff, creamy shrimp pasta, seafood stroganoff recipe