Cast Iron Shrimp Scampi

Here’s a Cast Iron Shrimp Scampi recipe that gives you restaurant-quality results with that signature garlicky, buttery, lemony flavor and the bonus of a beautiful sear from the cast iron pan. Great over pasta, rice, or with crusty bread.

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🦐 Cast Iron Shrimp Scampi Recipe

🕒 Total Time: 25 minutes

Servings: 4
Skill level: Easy to Moderate

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🧂 Ingredients:

For the shrimp:

• 1.5 lbs large shrimp (16/20 count), peeled and deveined, tails on or off

• 1/2 tsp kosher salt

• 1/4 tsp black pepper

• 1/4 tsp crushed red pepper flakes (optional)

• 1/4 tsp smoked paprika (optional, for color and depth)

• 1 tbsp olive oil

For the scampi sauce:

• 3 tbsp unsalted butter

• 3–4 cloves garlic, finely minced or grated

• 1/4 cup dry white wine (like Sauvignon Blanc) or chicken broth

• Juice of 1 lemon (about 2 tbsp)

• Zest of 1 lemon

• 2 tbsp chopped fresh parsley

• Extra lemon wedges for serving

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🍳 Equipment:

• 10-12 inch cast iron skillet

• Tongs or spatula

• Knife and cutting board

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🔥 Instructions:

Step 1: Prep the shrimp

1. Pat the shrimp dry with paper towels — this helps them sear instead of steam.

2. Toss the shrimp in a bowl with salt, pepper, red pepper flakes, paprika, and olive oil. Let it sit while you prep the rest (about 10 minutes).

Step 2: Sear the shrimp

1. Heat your cast iron skillet over medium-high heat until hot but not smoking.

2. Add a splash of oil (if needed) and lay the shrimp in a single layer. Don’t overcrowd — work in batches if necessary.

3. Sear for about 1.5–2 minutes per side, until pink and just cooked through. Remove to a plate and loosely cover.

Step 3: Make the scampi sauce

1. Reduce heat to medium-low. Add butter to the skillet.

2. Once melted, add the garlic. Sauté for 30–45 seconds, just until fragrant (don’t brown it).

3. Pour in the white wine (or broth) and scrape up any browned bits from the bottom — flavor gold!

4. Let it simmer for 1–2 minutes, reducing slightly.

5. Add lemon juice and zest, stir to combine.

Step 4: Bring it all together

1. Return the shrimp (and any juices) to the skillet.

2. Toss to coat in the sauce and let everything warm through for about 1 minute.

3. Remove from heat and sprinkle with fresh parsley.

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🍽️ Serving Suggestions:

• Over angel hair pasta or linguine (toss with a little of the scampi sauce)

• With crusty toasted bread for dipping

• Over creamy polenta, rice, or zucchini noodles for a low-carb version

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🔁 Variations:

• Add halved cherry tomatoes or spinach to the sauce for more color and texture

• Stir in a tablespoon of cold butter at the end for extra gloss and richness (classic French technique)

• For a spicier kick, use more red pepper flakes or a splash of hot sauce

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✅ Tips for Success:

• Don’t overcook the shrimp — they cook fast!

• Use good-quality wine you’d enjoy drinking — it concentrates in the sauce.

• Zest the lemon before juicing — much easier.