Shrimp scampi is one of those meals that feels more impressive than it is. It comes together in about 20 minutes, uses just a handful of ingredients, and somehow tastes like something you'd order at your favorite neighborhood Italian restaurant. It's also a recipe that raises one of the most common questions we hear: Can you cook wine and lemon in cast iron?
The short answer is yes. While we generally don't recommend simmering highly acidic ingredients for long periods of time in cast iron, quick pan sauces like this are a different story. A well-seasoned skillet can easily handle a splash of white wine and fresh lemon juice, especially when they're part of a sauce that's rich with butter and olive oil.
In this recipe, the shallots and shrimp cook first in plenty of olive oil and butter, building flavor while reinforcing the skillet's seasoning. The wine is only simmered for a few minutes before the butter, lemon, and pasta are added, so the acid never spends much time in contact with the pan.
Like many classic pan sauces, this is exactly the kind of recipe seasoned cast iron handles beautifully.
Field Notes
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Don't overcook the shrimp. Shrimp only need about 2 to 3 minutes. As soon as they're pink and opaque, transfer them to a plate. They'll finish warming through when they're added back at the end.
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Reserve your pasta water. That starchy water helps bring the sauce together and coats the pasta without making it greasy.
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Use a dry white wine you'd actually drink. Pinot Grigio, Sauvignon Blanc, or an unoaked Chardonnay all work well here.
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Finish with fresh lemon. Add the zest and juice at the end to keep the flavors bright and fresh.
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