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.
Hot tub of deliciousness. Not to take a line from Guy Fieri, but it works here.