Shrimp Jambalaya Linguini

The first time I served this, I wasn't sure what the children would think of it, but they loved it -- they even asked if we could have it again... tomorrow night! (This is my modification of Leanne Ely's recipe -- www.savingdinner.com.)

• Ready In: 30 mins
• Serves: 6

Ingredients

• 1  tablespoon olive oil
• 1⁄2 lb small shrimp
• 1  cup green bell pepper, chopped
• 1  cup red bell pepper, chopped
• 1  tablespoon onion powder
• 1⁄2 teaspoon  minced garlic
• 1 (26 1/2ounce) can  hunt  garlic and herb spaghetti sauce
• 2  tablespoons Worcestershire sauce
• 1  tablespoon  balsamic vinegar
• 1⁄2 teaspoon dried thyme leaves
• 1⁄4-1⁄2 teaspoon cayenne pepper (optional)
• 12  ounces linguine
•  romaine lettuce (optional)
•  fresh spinach (optional)

Directions

1. In a skillet over medium high heat, heat the olive oil.
2. Add chopped peppers, onion powder and garlic; cook 5 minutes (or until tender), stirring frequently.
3. Stir in pasta sauce, shrimp, and remaining ingredients (except pasta).
4. Heat to boiling, reduce heat, and simmer 10 minutes.
5. Meanwhile, cook pasta in boiling water until tender; drain and toss with a little olive oil.
6. Spoon sauce over hot pasta.
7. SERVING SUGGESTION: Serve with a romaine and spinach salad.