Cast Iron Shrimp Scampi
This Cast Iron Shrimp Scampi is all about high-heat searing and a rich, emulsified butter sauce. Using a cast iron skillet allows the shrimp to develop a light crust while keeping the interior tender and snappy.
Ingredients
- 1 lb Large Shrimp, peeled and deveined (tail-on for better presentation).
- 3 tbsp Salted Butter + 2 tbsp Extra Virgin Olive Oil.
- 5-6 cloves Garlic, thinly sliced or minced.
- 1/2 cup Dry White Wine (Pinot Grigio or Sauvignon Blanc).
- 1/2 tsp Red Pepper Flakes (adjust for heat).
- 1 Lemon, juiced (plus wedges for serving).
- 1/2 cup Fresh Parsley, finely chopped.
- Salt and Black Pepper to taste.
Preparation
1
Prep and Dry
Prevents steaming
Pat the shrimp completely dry with paper towels and season with salt and pepper. Cold, wet shrimp will steam rather than sear, losing that signature cast iron texture.
2
The Initial Sear
2 minutes
Heat the olive oil in your cast iron skillet over medium-high heat until shimmering. Add the shrimp in a single layer. Sear for 1 minute per side until just pink, then immediately remove them to a plate. They will finish cooking in the sauce.
3
Build the Scampi Sauce
3-4 minutes
Lower heat to medium. Add the butter to the skillet drippings. Once melted, add garlic and red pepper flakes. Sauté for about 1 minute until fragrant but not brown. Pour in the wine and lemon juice, scraping up any browned bits. Let it simmer until reduced by half.
4
Emulsify and Finish
Final 1 minute
Add the shrimp and any accumulated juices back into the pan. Toss quickly to coat in the thickening sauce. Remove from heat and stir in the fresh parsley. The residual heat of the cast iron will perfectly finish the shrimp.
Serving Tip: Serve this immediately over linguine or with a crusty baguette to soak up the garlic-butter sauce. Cast iron retains heat longer than stainless steel, so don’t let it sit on the burner after turning it off, or the shrimp may become rubbery.
