Watch the tutorial below to see me make the shrimp scampi
Heat a medium skillet to medium heat
Add olive oil, shallots and garlic to a pan and cook until translucent (~3 minutes)
Add Pinot Grigio, salted butter, and lemon juice to the pan and allow to reduce by half (~5)
Add parsley, red pepper flakes, sea salt, and black pepper and stir.
Add in the shrimp and cook until pink (~3 minutes). Remove the pan from the heat.
Remove your steaks from the refrigerator about 30 minutes prior to cooking. This will allow them to cook evenly.
Pre-heat your oven to 400 degrees
Pre-heat a cast iron skillet for 5-10 minutes on medium-high heat. You'll know that the pan is ready when you place a droplet of water into it and it quickly "dances" around the pan
Season both sides of the steaks with the salt and pepper
Add the olive oil to the cast iron pan. It should heat in less than a minute. You can tell that the oil is heated by stepping back away from the stove and looking for a light rising smoke above the pan.
Add the steaks & rosemary sprigs to the center of the cast iron pan. I placed my steaks next to each other and simply laid the rosemary in the small space in the middle.
Set a timer & sear the steaks for 2 minutes per side
Add a tbsp of butter to the top of each steak. Place the cast iron pan with the steaks, rosemary, and butter into the oven
Cook the steaks until it reaches your desired level of doneness (see the post notes). Mine took 5 minutes.
Remove the cast iron pan from the oven and place the steaks on a plate. Lightly cover the plate with the steaks with foil and allow the meat to rest for 5 minutes
Plate the steaks when you are ready to eat and top them with the shrimp scampi.
