I’m always torn between that sumptuous and subtle (or not so subtle) garlic-white wine-based pasta common to Shrimp Scampi, especially when dotted with fresh tomatoes and brightened with a good squeeze of lemon, and the pastas that lean more toward the Puttanesca or All'Amatriciana side, with olives and bacon (capers and guanciale for purists) offering an alluring salty, robust flavor that is especially appealing with a little kick of chili flakes thrown in for some heat.
I suppose that’s why eating in is so often the best path… allowing you to forge your own way to combine your favorite profiles into one great dish... especially when the flavors are so compatible.
Here, large shrimp are tossed with just a bit of olive oil and seasoned with a touch of kosher salt, black pepper and a hint of garlic powder before getting popped in a hot oven to roast for 5 minutes... quick and easy. While you can easily drop your shrimp into your sauce to cook through, I think a quick roast adds an appealing bite to the shrimp... and allows you to incorporate a bit more direct flavor than a simmered option offers.
While your shrimp do their thing and you put your pasta on to cook, the rest of the fixings get simmered in a skillet over the stove... onion, turkey bacon, carrot, diced tomatoes, crushed red pepper flakes, a touch of white wine, a bit of pasta water and a little seasoning. The carrots add a little sweetness without shouting "carrot" and throwing you too far off the Scampi-Puttanesca-All'Amatriciana path. And the turkey bacon paves a little healthier route. In no time at all, everything is ready to toss together and serve... just take a peek at the recipe detail for timing on what gets sautéed first, etc.
A little fresh Italian parsley sprinkled over top and you’re on your way to Happyville (the destination you arrive at when forging your own way... in life and food). Unless, of course, you have a good stretch of time and a plane ticket to Italy… then scrap it all and eat out (you'll get to Happyville via this route as well).