Ingredients
Scale
- 1 pound of large shrimp, peeled and deveined
- 2 tablespoons blackened seasoning (store-bought or homemade)
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 cup mushrooms, sliced
- 1 cup heavy cream
- 1 cup chicken broth
- 8 ounces egg noodles
- Salt and pepper, to taste
- Fresh parsley, for garnish
Instructions
- Prepare the ingredients: peel and devein shrimp, dice onion, mince garlic, and slice mushrooms.
- Cook egg noodles in salted water until al dente, then drain and set aside.
- Season shrimp with blackened seasoning and let sit for a few minutes.
- Sauté shrimp in olive oil for 2-3 minutes on each side until pink and opaque, then remove from skillet.
- Sauté onion until translucent, then add garlic and mushrooms, cooking until softened.
- Add chicken broth to the skillet, simmer for 3-5 minutes, then stir in heavy cream.
- Combine shrimp and egg noodles with the sauce, tossing gently to coat.
- Season with salt and pepper to taste.
- Serve garnished with fresh parsley.
Notes
- For a spicier dish, consider adding cayenne pepper to the seasoning.
- This dish can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free (if using gluten-free noodles)
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 2g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 200mg
Keywords: shrimp stroganoff, blackened shrimp, creamy pasta, easy dinner