1. Cook the Pasta: Bring a large pot of salted water to a boil and cook the fettuccine according to the package instructions. Drain and set aside.

2. Season and Cook the Shrimp: Toss the peeled and deveined shrimp with the olive oil and Cajun seasoning. Heat a skillet over medium heat and cook the shrimp for 3-4 minutes, until they turn pink. Remove the shrimp from the pan and set aside.

3. Sauté the Vegetables: In the same skillet, melt the butter. Add the sliced mushrooms and chopped shallots, cooking until they’re tender and fragrant.

4. Make the Sauce Base: Stir in the chicken broth and bring the mixture to a simmer. In a small bowl, whisk together the cornstarch and 1 cup of additional chicken broth until smooth, then add it to the skillet. Cook the sauce until it has thickened.

5. Finish the Sauce: Stir in the sour cream, roasted red peppers, and capers. Let the sauce simmer for 2 minutes to allow the flavors to meld.

6. Combine the Dish: Add the cooked pasta and shrimp to the sauce, tossing gently to coat everything evenly.

7. Serve and Enjoy: Plate the warm Blackened Shrimp Stroganoff and savor the perfect balance of Cajun heat and creamy comfort.