Ingredients
1.5 lbs large shrimp, peeled and deveined
2 tbsp olive oil
2 tbsp blackening seasoning
2 tbsp unsalted butter
1 small onion, finely diced
3 cloves garlic, minced
8 oz mushrooms, sliced
2 tbsp all-purpose flour
2 cups low sodium beef broth
1 tsp Worcestershire sauce
1 tsp Dijon mustard
1 cup full-fat sour cream
Salt to taste
Black pepper to taste
12 oz egg noodles
1/4 cup fresh parsley, chopped
Instructions
1. Pat shrimp dry with paper towels. Toss with olive oil and blackening seasoning.
2. Heat a large cast-iron skillet over medium-high heat until smoking. Cook shrimp in a single layer for 1-2 minutes per side until opaque and charred. Remove and set aside.
3. Reduce heat to medium. Add butter, then onion. Cook 3-5 minutes until translucent. Add garlic and mushrooms; cook 5-7 minutes until mushrooms brown.
4. Sprinkle flour over vegetables; stir constantly for 1-2 minutes.
5. Gradually whisk in beef broth, then Worcestershire and Dijon. Simmer 5-7 minutes until thickened.
6. In a small bowl, whisk a few spoonfuls of hot sauce into sour cream. Remove pan from heat; fold in tempered sour cream. Season with salt and pepper.
7. Return shrimp to sauce; stir gently. Add cooked egg noodles and toss to combine. Garnish with parsley and serve immediately.
Notes
For less spice, reduce blackening seasoning or use a mild Cajun blend. For more heat, add cayenne to the seasoning or hot sauce to the sauce. To keep shrimp tender, do not overcook; cook just until opaque. Temper sour cream to prevent curdling. Store leftovers in the refrigerator for up to 2-3 days; reheat gently on the stovetop with a splash of milk or broth.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: None specified
Nutrition
- Serving Size: 1 serving (approximately 1/6 of recipe)
- Calories: 520
- Sugar: 6 g
- Sodium: 990 mg
- Fat: 25 g
- Saturated Fat: 13 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 33 g
- Cholesterol: 265 mg