Cast Iron Shrimp Scampi

Original content submitted by /u/panther705 -- "Eat directly from cast iron to save on dishes"

INGREDIENTS

1	lb shrimp
1	tspn salt
1/4	tspn baking soda
1/3	cup olive oil
1/4	cup cold butter (half a stick) cut into 1 tbspn chunks
1/2	cup white wine (pinot)
1	whole bulb of chopped fine garlic (use processor)
1	tspn red pepper flakes
	salt and pepper to taste
	garlic powder (a decent amount)
1	lemon, juiced
1/2	cup chopped fresh parsley
1	Spaghetti pasta
1	french bread, sliced thin

INSTRUCTIONS

1.	Unthaw and peel your shrimp, then dry them well with paper towels.
2.	Put in a sealable bowl and toss with 1 tspn salt and 1/4 tspn baking soda for 15 mins. This makes them plump but sear well when cooking.
Prep your ingredients
1.	cut the butter up but keep in fridge until needed so it stays cold.
2.	Chop the parsley and put in a ramekin.
3.	Put a whole clove of garlic in a processor, and then mix it in a bowl with your 1 tspns red pepper flakes.
4.	Cut your French bread into thin slices.
5.	Preheat the oven to 350.
6.	In a cast iron, start with a thin layer of olive oil and once hitting light smoke, drop in shrimp. Cook until color is good and then remove to aluminum foil.
Start your pasta
1.	Remove cast iron from the heat, and add 1/3 cup olive oil to cast iron.
2.	Now add the garlic and red pepper flakes. It should be sizzling good but not burning.
3.	Stir and Cook until garlic is decently aromatic, but don't overcook it. You want a light sizzle to be going on- remove on and off from heat as needed.
4.	Now, add in the wine. And put back on heat. It should sizzle good.
5.	Stir it all together, and then let it simmer well until reduced by about half and the raw alcohol smell is gone.
6.	Your oven should be preheated, so put the bread directly on a rack. Just keep an eye on it and turn it off and leave the bread in the oven when it toasts well.
7.	Add the cold butter, 1 tbpsns at a time, and CONSTANTLY WHISK. This is what makes the sauce smooth and not watery.
8.	Take off heat, and sprinkle in a decent amount of garlic powder and squeeze in juice from one lemon. Stir and mix.
9.	Now, add the shrimp back and toss and coat and put back on heat until just starting to sizzle and warmed again. Add most of the parsley and stir together.
10.	Now, scoot your shrimp over to one half of the cast iron, and put your pasta in the other half. Mix it with the butter/oil mix in the cast iron so it gets a good coat, then put neatly back on its half of the cast iron.
11.	Salt and pepper the pasta, and then sprinkle the last bit of parsley over all of it as a topping. Place the toasted bread around the outer ring of cast iron on top the pasta.