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Creole Seasonings Kick It Up A Notch

Creole cuisine is a fusion of flavors the early settlers of New Orleans brought with them from France, Spain and Africa. Creole seasonings are often spicy and robust. Tomatoes and seafood are used liberally in many of the dishes. Since tomatoes are one of the ingredients that many children don't like, they are omitted from the children's servings. Pasta, shrimp, and peas are cooked in the same pan, then arranged on individual plates. For the children the pasta is topped with a generous helping of Parmesan cheese. For the grown-ups, the pasta is topped with a spicy fresh tomato sauce kicked up a notch with Creole seasonings. The dish is ready in no time. Serve with salad or a fruit plate to complete the meal.

Creole Pasta with Shrimp
Time to table: 20 minutes
Serves 2 adults and 2 children

8 ounces angel hair pasta
1 bag (12 oz.) frozen peeled and deveined shrimp without tails, thawed
1 cup frozen peas

GROWN-UPS
Olive oil spray
2 garlic cloves, minced
4 plum tomatoes, seeded and diced
1 to 2 teaspoons Creole Seasoning, like McCormick
2 green onions, sliced
Optional garnish: Parmesan cheese

CHILDREN
1/4 cup or more Parmesan cheese

Cook the pasta according to the package directions. Three minutes before the pasta is done, add the shrimp and peas. Return to a boil and cook until the shrimp are no longer translucent, 2 to 3 minutes. Drain, return to the pan, and cover to keep warm until ready to serve.

While the pasta is cooking, coat a large non-stick skillet with olive oil spray. Add the garlic, tomatoes, and Creole Seasoning. Cook over high heat, stirring often, until the tomatoes soften, about 5 minutes. Stir in the green onions. To serve, arrange the pasta on individual plates. Top the adult portions with the tomato sauce. Garnish with Parmesan cheese, if desired.

GROWN-UPS
Calories 290; Calories from fat 20; Total fat 2g; Saturated fat 0g; Cholesterol 120mg; Sodium 960mg; Carbohydrate 45g; Dietary fiber 5g; Sugars 7g; Protein 24g

CHILDREN
Calories 310; Calories from fat 50; Total fat 6g; Saturated fat 2.5g; Cholesterol 130mg; Sodium 600mg; Carbohydrate 38g; Dietary fiber 3g; Sugars 4g; Protein 27g

Kristene Fortier, author of The Whole Family Cookbook, lives in the San Francisco Bay Area with her family. Send questions or tips to pickykids@aol.com, and while online visit www.healthykitchen.com. Save 20 percent on your copy of The Whole Family Cookbook: Two-Tiered Meals to Please Both Parents and Kids, by Kristene Fortier, ($14.95 Birch Lane Press) by calling 800-857-5600. You must request the discount when orders are placed.