Crossing Culinary Boundaries (Cajun/Creole and Italian): Can the "sauce" of Shrimp Creole be used as a topping for Spaghetti ?

Its been a while since I had Shrimp Creole. But I loved it, and the city of New Orleans and the Gulf Coast when I was 10–14 years old. And it has been a long time since I had Shrimp Creole (but loved it) and I really don’t remember what it tastes like.

For Valentines day, I thought about cooking a nice but relatively inexpensive Spaghetti / Italian dinner for my GF—and indeed, I think Italian is an excellent midwinter choice (and can be very romantic). However, the vibe of Mardi Gras also grabs me this time of year so I thought Shrimp Creole . Indeed, the ingredients of Shrimp Creole (and recipes) are MUCH more accessible and affordable than they were when I was a kid.

My question is, would Shrimp Creole (without the rice, of course) make a good Spaghetti Sauce—or should I stick with rice for Shrimp Creole?