Ocharleys Cajun Pasta Recipes

O'CHARLEY'S CAJUN SHRIMP PASTA RECIPE

Steps:

• Prepare pasta according to package directions. Drain. Set aside.
• Add butter to a large frying pan. Place over medium heat. Heat until butter is melted and hot - but not browned.
• Add peppers and onion. Fry until almost tender - They should still have a bit of crunch and "bite" to them.
• Add frozen shrimp. Cook for about 5 minutes.
• Add flour to sauce mixture. Stir to combine.
• Add half and half.
• Taste. Season to taste with the pepper, garlic, seasoned salt and creole seasoning.
• Lower heat a bit and allow sauce to simmer gently for about five more minutes, until thickened.
• Place a bit of angel hair pasta on each serving plate.
• Spoon sauce, with a good amount of shrimp and peppers, over each plate.
• Serve hot.

O'CHARLEY'S CAJUN SHRIMP PASTA

Steps:

• Chop the peppers and onion kind of big, not too finely cause you want them to have oomph. Fry the peppers and onion in about 1/2 stick of butter till almost tender,it's okay if they have a little bite to em. Add the shrimp straight from the freezer and cook for about 5 minutes. (Note: I made this the other night and actually took the time to thaw the shrimp. This reduces the chance of thinning the sauce too much.).
• Put the angel hair in boiling water at this point so it will be ready at the same time as your sauce.
• Stir the spoonful of flour into the shrimp and add the half and half. Season to taste with the pepper, garlic, seasoned salt and creole seasoning. I like it with a nice heat. Let the sauce simmer gently for about five more minutes till thickened and Voila!
• Make some garlic toast while the sauce is thickening. Dish up your angel hair and spoon the sauce over. OMG -- this is sooooo good!

CREAMY CAJUN CHICKEN PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Add linguini pasta, and cook for 8 to 10 minutes, or until al dente; drain.
• Meanwhile, place chicken and Cajun seasoning in a bowl, and toss to coat.
• In a large skillet over medium heat, saute chicken in butter until no longer pink and juices run clear, about 5 to 7 minutes. Add green and red bell peppers, sliced mushrooms and green onions; cook for 2 to 3 minutes. Reduce heat, and stir in heavy cream. Season the sauce with basil, lemon pepper, salt, garlic powder and ground black pepper, and heat through.
• In a large bowl, toss linguini with sauce. Sprinkle with grated Parmesan cheese.