Fat Tuesday Noodles with Smoked Sausage and Shrimp

This Cajun spicy noodle dish starts with the authentic Cajun base of vegetables known as the trinity - onion, celery, and bell pepper - then adds red and black pepper and Italian seasoning to elevate the flavor. Customize by adding low fat smoked sausage for a more healthful dish or andouille sausage to turn up the heat.

Makes 7 (1-cup) servings.

1 tablespoon olive oil
1/2 cup chopped green bell pepper
1/2 cup chopped celery
1/2 cup chopped onion
1 1/2 teaspoons McCormick� Italian Seasoning
1/2 teaspoon McCormick� Crushed Red Pepper
1/2 teaspoon McCormick� Coarse Ground Black Pepper
1/2 pound smoked sausage or andouille sausage
1/2 pound large shrimp, peeled and deveined
4 cups chicken broth
8 ounces angel hair pasta, uncooked

1. Heat olive oil in large skillet on medium-high heat. Add bell pepper, celery and onion; cook and stir 5 minutes or until softened. Stir in Italian seasoning and red and black pepper.

2. Cut sausage in half lengthwise, then in 1/2-inch slices. Add sausage and shrimp to skillet. Cook 2 minutes or until shrimp begin to turn pink.

3. Add chicken broth. Bring to boil. Break pasta in half; add to skillet. Cook 3 to 5 minutes or until pasta is just tender.

Recipe and photograph provided courtesy �2008 McCormick & Co., Inc. All Rights Reserved.