Ingredients
Scale
- 1 pound fresh shrimp (peeled and deveined)
- 2 tablespoons blackened seasoning (homemade or store-bought)
- 3 tablespoons olive oil (divided)
- 1 small onion (finely chopped)
- 2 cloves garlic (minced)
- 1 cup mushrooms (sliced)
- 1 cup heavy cream
- 1 tablespoon Worcestershire sauce
- to taste Salt and pepper
- 8 ounces egg noodles (cooked according to package instructions)
- Fresh parsley (for garnish)
Instructions
- In a bowl, toss the shrimp with the blackened seasoning until evenly coated.
- In a large skillet, heat 2 tablespoons of olive oil over medium-high heat.
- Add the shrimp to the skillet and cook for about 2-3 minutes per side, or until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
- In the same skillet, add the remaining tablespoon of olive oil. Sauté the chopped onion and garlic until the onion is translucent, about 3-4 minutes.
- Add the sliced mushrooms and cook for another 3-4 minutes until they’re tender.
- Pour in the heavy cream, add Worcestershire sauce, and stir to combine. Let it simmer for about 2-3 minutes until it slightly thickens.
- Return the shrimp to the skillet, stirring to coat them in the sauce. Season with salt and pepper to taste.
- Serve the shrimp mixture over cooked egg noodles and garnish with fresh parsley.
- Prep Time: 10
- Cook Time: 15