Blackened Shrimp Stroganoff

Everyone in my family LOVES shrimp. In the summer, when we're grilling out, we often thaw out about a dozen precooked shrimp and eat shrimp cocktail while the steaks are cooking. Even Quinten, our 6 yr. old grandson, loves shrimp. Of course, he has a very advanced palate for his age. He's loved Brie cheese forever, and his favorite sandwich is avocado, sprouts and hummus! (Blech!) So, for supper last night I fixed this:

Boy, was it good! I had a package of jumbo Tiger Shrimp to use, but any size would be good. As you can see, it makes lots of sauce to go with your noodles and the flavor was wonderful. Here's the recipe:

Blackened Shrimp Stroganoff

1 lb. fresh shrimp, peeled and deveined

1 tblsp. olive oil

1 tblsp. Cajun seasoning (didn't have any, used Cookie's Spicy Seasoning + garlic powder)

6 oz. fettuccini pasta

1 tblsp. butter (yea, riiiight - more like 4 or 5)

3 cups fresh mushrooms, sliced

1 tblsp. chopped shallots (I used green onions)

2/3 cup chicken broth

1/2 cup sour cream

1 tblsp. cornstarch

1 cup chicken broth

1 (7 oz.) jar roasted red bell peppers

1 tblsp. drained capers

1. Combine peeled shrimp, oil and Cajun seasoning in a medium bowl; set aside. (I let mine sit and marinate for about 2 hrs.)

2. 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.

3. 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 and cook until shrimp turn pink, about 2 to 3 minutes. Removed 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).

4. In a small bowl, stir together sour cream and cornstarch; mix in 1 cup of chicken broth. Stir into reduced chicken broth in the 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.

Thanks to Linda Johnson on AllRecipes.com. Enjoy.