Cast Iron Shrimp Scampi

Here’s a Cast Iron Shrimp Scampi recipe that’s fast, flavorful, and perfect for a weeknight dinner or a fancy date night:

🦐 Cast Iron Shrimp Scampi

Ingredients:

• 1 lb (450g) large shrimp, peeled and deveined (tails on or off)

• 3–4 cloves garlic, finely minced

• 1/4 tsp red pepper flakes (optional, for heat)

• 1/4 cup dry white wine or chicken broth

• 2 tbsp fresh lemon juice (about 1 lemon)

• Zest of 1 lemon (optional but brightens the dish)

• 1/4 cup chopped fresh parsley

• 3–4 tbsp unsalted butter

• 1–2 tbsp olive oil

• Salt and freshly ground black pepper

• Cooked pasta or crusty bread (for serving)

Instructions:

1. Prep the Shrimp:

   • Pat shrimp dry with paper towels.

   • Season lightly with salt and pepper.

2. Heat the Cast Iron Skillet:

   • Place over medium-high heat.

   • Add olive oil and 1 tbsp of the butter.

3. Sear the Shrimp:

   • Add shrimp in a single layer.

   • Cook ~1–2 minutes per side, just until pink and slightly golden.

   • Remove shrimp and set aside (they’ll finish cooking in the sauce).

4. Make the Scampi Sauce:

   • Lower heat to medium.

   • Add a bit more butter to the pan.

   • Sauté garlic and red pepper flakes for 30 seconds until fragrant (don’t brown it).

   • Deglaze with white wine or broth; simmer ~2 minutes to reduce slightly.

   • Stir in lemon juice and zest.

5. Bring It All Together:

   • Return shrimp (and any juices) to the pan.

   • Toss to coat in the sauce.

   • Add the rest of the butter and swirl until melted and glossy.

   • Sprinkle with fresh parsley.

6. Serve Immediately:

   • Over pasta, rice, or with toasted crusty bread to soak up the sauce.

   • Optional: finish with more lemon or a sprinkle of grated Parmesan.

🔥 Pro Tips:

• Don’t overcook the shrimp — they cook fast and should be tender, not rubbery.

• For a richer sauce, swirl in an extra tablespoon of cold butter at the end.

• Want creaminess? Add a splash of cream after the wine reduces.