Ingredients:

  • 1 lb large shrimp, peeled and deveined
  • 2 tbsp avocado oil
  • 1.5 tbsp smoked paprika
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 0.5 tsp dried thyme
  • 0.5 tsp cayenne pepper
  • 0.5 tsp kosher salt
  • 0.5 tsp cracked black pepper
  • 8 oz cremini mushrooms, thickly sliced
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 tbsp unsalted butter
  • 0.5 cup seafood stock
  • 1 tbsp Worcestershire sauce
  • 0.75 cup heavy cream
  • 0.33 cup full-fat sour cream
  • 2 tbsp fresh parsley, chopped
  • 12 oz wide egg noodles

Instructions:

  1. Bring a large pot of heavily salted water to a boil. Cook egg noodles 1 minute shy of package instructions for al dente. Reserve 1/2 cup of starchy pasta water before draining.
  2. Pat shrimp completely dry with paper towels. In a medium bowl, toss shrimp with avocado oil and the blackening spices (paprika, onion powder, garlic powder, thyme, cayenne, salt, and pepper) until heavily coated.
  3. Heat a large cast iron skillet over medium-high heat. Add shrimp in a single layer and sear for 2 minutes per side until a dark mahogany crust forms and shrimp are opaque. Remove shrimp from pan and set aside.
  4. In the same skillet, melt butter over medium heat. Add sliced mushrooms and sear until browned and water has evaporated. Add diced onion and garlic, sautéing until translucent.
  5. Deglaze the skillet with seafood stock and Worcestershire sauce, scraping the browned bits (fond) from the bottom. Simmer for 2 minutes to reduce slightly.
  6. Lower heat to medium-low. Temper the heavy cream and sour cream by whisking in a small amount of the warm pan liquid before adding the rest to the skillet. Stir in reserved pasta water to emulsify.
  7. Add the cooked noodles and blackened shrimp back into the skillet. Toss gently until the sauce clings to the pasta. Garnish with fresh parsley and serve immediately.