This recipe is a definite winner. Especially if all the ingredients appeal to you. I've gotten many bravos for this recipe. I hope your family and friends enjoy this recipe as much as mine do. I've subbed frozen green peas for the roasted red bell peppers.

Recipe Summary

prep:
30 mins
cook:
30 mins
total:
1 hr
Servings:
4
Yield:
4 servings
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine peeled shrimp, oil, and Cajun seasoning in a medium bowl. Set aside.

    Advertisement
  • 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.

Tips

You can substitute shrimp broth or white wine for the chicken broth. To make shrimp broth, reserve shrimp shells, and simmer in 2 cups water for 15 minutes.

Nutrition Facts

440 calories; protein 33.1g 66% DV; carbohydrates 41.4g 13% DV; fat 16.1g 25% DV; cholesterol 194.9mg 65% DV; sodium 1207.6mg 48% DV. Full Nutrition
Advertisement

Reviews (255)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/01/2005
This is one of my favorites from Better Homes and Gardens 75 Years All Time Favorites Cookbook. You must use wine instead for the 2/3c broth for the best flavor. I also use Creole Seas. Blend from this site mixed 50/ 50 with a commercial blend. This gives you lots of flavor with less salt.2T of this mix, 2 cloves garlic in place of the shallot, 6 cups mushrooms and because the extra mushrooms make it wet only 1/2c of broth.The capers are a must! This is worth the extra work. Read More
(102)

Most helpful critical review

Rating: 2 stars
12/31/2011
I tried this again last night several years after making it the first time thinking maybe my lack of cooking skills before had hindered the outcome. I was wrong and this recipe is wrong. It's not bad it's just that shrimp and stroganoff don't mix well - even my 12-year-old daughter picked that up 1st bite. There are FAR better shrimp pasta combos out there. Sorry but this is just not right. Read More
(22)
322 Ratings
  • 5 star values: 215
  • 4 star values: 75
  • 3 star values: 20
  • 2 star values: 7
  • 1 star values: 5
Rating: 5 stars
07/31/2005
This is one of my favorites from Better Homes and Gardens 75 Years All Time Favorites Cookbook. You must use wine instead for the 2/3c broth for the best flavor. I also use Creole Seas. Blend from this site mixed 50/ 50 with a commercial blend. This gives you lots of flavor with less salt.2T of this mix, 2 cloves garlic in place of the shallot, 6 cups mushrooms and because the extra mushrooms make it wet only 1/2c of broth.The capers are a must! This is worth the extra work. Read More
(102)
Rating: 5 stars
09/09/2006
This dish was absolutely awesome!!!I did use white wine, because I love to cook with it. I sub. the first measurement of ckn broth with wine. The capers make the dish very elegant and instead of using the jarred pepper I roasted/charred a fresh one instead. One more thing, fresh spinach wilted in makes the dish sing. Read More
(66)
Rating: 4 stars
08/14/2003
great recipe! had a lot of fun dirtying my dishes. I added some parmesan chease (ramano) during bubbling. gave it a sharp flavor. Read More
(45)
Advertisement
Rating: 5 stars
02/09/2005
My whole family loves this recipe it's quick and delicious! We make it weekly! The only changes I make are to use 1/2 white wine and 1/2 chicken broth instead of all chicken broth and to use cayenne pepper red pepper flakes garlic and black pepper instead of the Cajun seasoning. I also use no-fat or low-fat sour cream and leave out the capers. Thanks Linda for submitting it! Read More
(22)
Rating: 2 stars
12/31/2011
I tried this again last night several years after making it the first time thinking maybe my lack of cooking skills before had hindered the outcome. I was wrong and this recipe is wrong. It's not bad it's just that shrimp and stroganoff don't mix well - even my 12-year-old daughter picked that up 1st bite. There are FAR better shrimp pasta combos out there. Sorry but this is just not right. Read More
(22)
Rating: 5 stars
03/18/2007
Yum!! Like some previous reviewers I left out the peppers and capers because I didn't have them on hand. I also used 1lb pre-cooked shrimp letting them sit in the cajun seasoning (more than 1T) 1 days before making the dish. Read More
(16)
Advertisement
Rating: 5 stars
07/19/2003
It seems I've been looking for years for that perfect shrimp pasta I could make at home. I found it in this dish. Very good. Read More
(16)
Rating: 5 stars
07/25/2003
This recipe was amazing!!! I used portabella mushrooms which really added to the flavor. I also used 1/2 wine and 1/2 chicken soup broth. I also left out the capers It was a real hit with my guests and I have made it a few times now. Read More
(14)
Rating: 5 stars
01/17/2012
AMAZING!!!!!!!!!!!!!!! Make sure you use the red peppers they add so much! I added scallops and doubled the cajun seasoning and olive oil. I also used a good quality fetuccini from costco so good! Read More
(13)
Advertisement