Blackened Shrimp Stroganoff recipe

4 servings

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

2/3 cup chicken broth

1/2 cup sour cream

1 tablespoon cornstarch

1 cup chicken broth

1 (7 ounce) jar roasted red bell peppers

1 tablespoon drained capers

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.