Saturday, May 1, 2010

Creole Shrimp Scampi

I got home relatively early from work today and Byrd had a great idea for dinner.  This meant I didn't have to go through the process of figuring out what to cook.  I am really glad when she gives me ideas.  Last night her mom made a Publix Apron recipe and said it was delicious, so she wanted to try it.  I was glad to be back in my home kitchen and went right to work.  Here is the link to the original recipe.  During Byrd's pregnancy she has has had no taste for seafood at all, no fish, shrimp, crap, nothing.  Tonight she was craving shrimp.  Finally.  I love shrimp. And as I have said before, I love all things pasta.

Here is what I used.

6 slices thick cut bacon (diced)
1 (9-oz) package fresh angel hair pasta
10 oz peeled/deveined 51-60 shrimp
3 tablespoons blackening seasoning. (I used Chef Paul's I haven't made my own in a while.)
1 cup fresh diced Roma tomatoes
3/4 cup dry white wine
2 teaspoons minced garlic
1 teaspoon CRP
1/2 cup Publix scampi sauce
1 tablespoon fresh lemon juice

First season the shrimp.
I started by sauteeing the bacon then removing half of the grease, this was Byrd's idea.  I hate to remove any of the delicious bacon drippings.  When the bacon was almost cooked I added in the shrimp.  The smell of shrimp cooking in bacon is very intoxicating.  After about a minute I added in the garlic and crushed red pepper and let them heat up for a few seconds then added in the tomatoes and wine.  
The smell just kept getting better.  I let this simmer for about 2 minutes until the shrimp were cooked through.  Shrimp are easily over cooked so you have to be careful.  Then add in the cheater scampi sauce and lemon juice. I am not ashamed of using the cheater sauce, somebody at Publix spent a lot of time coming up with this and well, I am glad they did.
Hot tub of deliciousness.  Not to take a line from Guy Fieri, but it works here.
The pasta was cooked according to the package which was about a minute in the boiling water.  Served with a little toasted garlic French bread, for sopping.
This had a lot of flavor and wasn't as saucy as most scampi dishes. This one has room for improvement, but it was great as served.   


  1. Looks easy and delicious. I'll try it.

  2. It looks good... I am making a spaghetti shrimp recipe tonight... thanks for the hints

  3. Thanks for making this! I grabbed the card at Publix the other day, but wasn't sure what scampi sauce was. Thanks for the photo. Now I can give this a try