I love Publix.
Growing up in Cincinnati area we had grocery stores called Kroger and your occasional Winn Dixie. When I moved to Florida and went to Publix for the first time I felt like a kid at Christmas! Their slogan is “Publix, where shopping is a pleasure.” Oh it is definitely a pleasure, the staff is always friendly and helpful and the food always is in good quality!
Every day Publix has someone cooking up a yummy recipe. They also have lots of recipe cards available throughout the store and the best part is that they are free!! So I found this particular recipe card and couldn’t wait to make it for dinner! If you like shrimp with a little kick and a light olive oil based pasta, you will love this meal!
I did my usual and changed some things up from the original recipe, added asparagus for more of a color pop and also substituted pancetta in place of bacon. But if you aren’t a fan of asparagus, I would also suggest some sweat peas or peppers! You could also try some chorizo instead of bacon or pancetta.
To get started, boil a medium sized pot of water. While your waiting for it to boil, prep some of your ingredients: cut up the pancetta (or bacon or chorizo, etc) into bite-sized pieces. Chop your parsley and tomatoes.
If you are cooking with bacon, cook the bacon on medium high for 5-7 minutes or until it is almost done. If you are using chorizo or pancetta (especially pancetta) you only want to cook it ahead for a few minutes because it cooks faster. Your water should be boiling by now so go ahead and add your pasta and cook according to package directions.
Once the meat is cooked almost all of the way through, sprinkle blackening seasoning (I used my favorite seasoning Cajun!) to the shrimp and add to the skillet stirring and cooking for 1 minute. Add tomatoes, asparagus, wine, garlic, red pepper flakes. Cook for another few minutes or until the shrimp turn pink and the sauce thickens a bit.
Stir in scampi sauce (make sure you shake the bottle well before pouring!) and lemon juice. Cover the pan for a few minutes to let the asparagus steam. I only cooked them enough to be soft in the middle and a little crunchy on the outside. This gave the dish a different consistency that I love: crunchy and soft!
Take your drained pasta and place on a plate or bowl and pour your shrimp creole mixture on top, sprinkle with parsley. Voila!!
Please don’t skimp out on the lemon juice, it was my favorite part of the sauce, it gave it that tangy bite that really helped bring out the natural flavors of the veggies and shrimp! Please enjoy this with a glass of white wine such as Riesling or Pinot Grigio.
What you’ll need:
8oz. Angel Hair Pasta
4 slices of thickly cut pancetta (Get this at your deli)
1 cup diced tomatoes
2 tsp minced garlic, or 2 cloves
3/4 cup white wine (I used Pinot Grigio)
12 oz. peeled, deveined shrimp
Creole or Cajun/Blackening seasoning
1 cup of asparagus cut into pieces
Juice of 1 lemon
1/2 cup of scampi sauce
Pinch of crushed red pepper flakes
Italian Flat Leaf Parsley