1. First, let’s get the pasta cooked. Bring a pot of water to a boil and cook the fettuccini according to the package directions. Drain and set the pasta aside.

2. Now, let’s turn our attention to the star of the dish – the shrimp. Toss the shrimp with the olive oil and Cajun seasoning until they’re evenly coated. Heat a skillet over medium heat and cook the shrimp for 3-4 minutes, or until they’re pink and opaque. Remove the shrimp from the skillet and set them aside.

3. In the same skillet, melt the butter over medium heat. Add the mushrooms and shallots, and sauté until they’re tender and fragrant, about 5 minutes.

4. Time to create the flavorful sauce base! Stir in the 2/3 cup of chicken broth and bring the mixture to a simmer. In a small bowl, whisk the cornstarch with the remaining 1 cup of chicken broth until smooth, then add it to the skillet. Cook, stirring constantly, until the sauce has thickened, about 2-3 minutes.

5. Now, it’s time to add the creamy and tangy elements. Stir in the sour cream, roasted red peppers, and capers. Let the sauce simmer for another 2 minutes, allowing the flavors to meld together beautifully.

6. The final step is to add the cooked fettuccini and the sautéed shrimp to the creamy stroganoff sauce. Gently toss everything together until the pasta and shrimp are evenly coated.

7. Serve this Blackened Shrimp Stroganoff warm, allowing the flavors to really shine. The combination of the blackened shrimp, the velvety sauce, and the tender fettuccini is a true taste of comfort and Cajun indulgence.