1 (12 oz.) pkg. pasta shells (large)
1/2 c. onion, chopped
1 c. green pepper strips
2 (15 oz.) cans spaghetti sauce with mushrooms
1 tsp. lemon juice
1/2 tsp. Worcestershire sauce
1/2 c. celery, chopped
1/4 c. butter
Red pepper sauce
1/4 lb. cooked shrimp

Cook shells as directed. Saute onion, celery and green pepper in butter. Add spaghetti sauce, red pepper sauce, lemon juice, Worcestershire sauce, and heat to boiling. Stir in shrimp. Combine Creole sauce with pasta shells. Serves 4-6.