Shrimp Scampi Flatbread
I love a garlicky, lemony, buttery shrimp scampi! It’s so tasty! And when it’s paired with some melty mozzarella and fresh herbs on a flatbread – I’m totally in! This Shrimp Scampi Flatbread was the perfect afternoon snack for me and my family! This would be an amazing appetizer and main dish as well! Since my recipe calls for two, you’ll even have one for later if you don’t eat it all in one sitting! This gave total modern day Italian American vibes!
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Where did the idea for shrimp scampi come from?
The OG scampi was born in Italy! The word scampi actually comes from the Italian word scampo, which is langoustine – a crustacean! These little critters are also referred to as Dublin Bay prawns and in Italy, they were traditionally cooked with white wine, garlic, and olive oil. Scampi is highlighted for its simplicity – just few ingredients are needed to make this dish shine! Literally! It’s like a bite of garlicky sunshine!
Langoustines weren’t easy to get everywhere though! So once Italian immigrants came to over to America, they started to swap out the langoustines with shrimp because it was easier to get and still pretty affordable! Butter was later added in the mix, and eventually it was served over pasta with bread, as a way to fit American dining better! It’s because of this innovation and resourcefulness that the shrimp scampi as most of us know it, was born!
Why make this on a flatbread?
Flatbreads are great because they usually come in packs of two and as a result, you get two yummy little pizzas to enjoy! Flatbreads are perfect for lunch, lounging out on the patio with some wine, an appetizer, main, a snack! Handheld and delicious – it’s perfect for hosting a few people!
Did you know?
Flatbread is one of the oldest and most customizable foods out there! People have been making flatbreads for over 30,000 years and nearly every culture around the world has their own spin on them! The magic behind a flatbread is that they’re usually showcased with minimal ingredients and appreciated for their simplicity! You can elevate it or tailer it to your laid-back vibe! It’s like a pizza but somehow far more mysterious!
Flatbreads can also be fried, grilled, baked, even cooked over hot stones! They were actually the very first “bread form!” And in terms of flatbreads think of flatbread as the parent and naan, pita, even focaccia would all be the flatbread’s children, since they are all slightly different versions! Pretty cool stuff!
What ingredients do I need to make this?
Shrimp
Flatbread
Shredded Mozzarella
Parmesan
Garlic
Lemon
Butter
Olive Oil
Parsley
Salt
Black Pepper
Crushed Red Pepper
For serving:
Parsley
Parmesan
Lemon Wedges
What equipment do I need to make this Shrimp Scampi Flatbread?
How do I make it?
To get started on this recipe, first you’ll want to preheat your oven to 425F. Wash your produce and mince up the garlic and parsley. Juice and zest the lemon and shred the parmesan cheese.
Next, carefully peel the shrimp and pinch the tails off. Put them on a paper towel lined plate and pat them dry. In a large skillet on medium heat, melt butter. Sauté the shrimp for a minute, carefully flipping each shrimp individually to get a nice color and crust on them. Season with some of the salt and pepper, add the garlic to the pan and cook another minute. We don’t want to cook them all the way, since they’ll cook more in the oven!
Move shrimp to a plate covered with foil and set aside until ready to use. Add the lemon juice, zest, crushed red pepper, the rest of the salt, and parsley to that same skillet and add it back to the burner on low heat.
Toss the shrimp in the skillet with the sauce, then transfer everything back to the plate and cover with foil. Make sure to get every last bit of that delicious garlic lemon sauce out of the skillet and onto your shrimp. You can use a rubber spatula for this if you want!
Next, get out the two flatbreads and use a silicone brush to generously paint them with olive oil.
Sprinkle the mozzarella between the two flatbreads, followed by the shrimp and all of that garlicky lemony sauce. Drizzle and drip it all on there, every last bit of it adds massive flavor to the flatbreads!
Divide the parmesan between the two and bake directly on the oven rack for several minutes!
Flatbread is done when edges are crispy and golden, shrimp is pink, and the cheese has melted!
Wait a few minutes before cutting into triangles and serving! Garnish with additional parsley, parmesan, and lemon wedges! Enjoy!
Tips:
- To reheat, simply air fry flatbread for 3 minutes at 370F.
- Flatbread will keep for up to two days if stored in an airtight container in the refrigerator.
- This really gave those traditional shrimp scampi vibes but feel free to add some sliced bell pepper, tomato, or asparagus to these if you want to!
- If you prefer to cook the flatbreads on a baking sheet, just increase the cook time by 2-3 minutes. Watch closely though, it’s important not to overcook the shrimp or they could become tough and chewy!
Did you love this flatbread? Check out some more of my recipes where shrimp is the star!
Shrimp Scampi Flatbread
Ingredients
- 2 – 7 oz Flatbreads
- 8 oz Shrimp raw, peeled and deveined, tails removed
- 4 Garlic Cloves minced
- Zest from one lemon, juice from half of it
- 1 ¼ cups Shredded Mozzarella
- ½ cup Parmesan freshly shredded
- 2 tbsp Butter
- 2 tbsp Parsley minced
- 1 ½ tbsp Olive Oil
- ½ tsp Salt divided
- ¼ tsp Black Pepper
- ¼ tsp Crushed Red Pepper
For serving:
- Parsley
- Parmesan
- Lemon Wedges
Instructions
- Preheat oven to 425℉. Next, add shrimp to a paper towel lined plate and pat them dry.
- In a large skillet on medium heat, melt butter. Sauté the shrimp for 1 minute, then carefully flip each shrimp individually to get a nice color and crust on them.
- Season with 1/4 tsp salt and 1/4 tsp pepper, add the garlic to the pan and cook another minute. We don't want to cook them all the way, since they'll cook more in the oven! Move shrimp to a plate covered with foil and set aside until ready to use.
- Add the lemon juice, zest, crushed red pepper, the rest of the salt, and parsley to that same skillet and add it back to the burner on low heat.
- Toss the shrimp in the skillet with the sauce for 1 minute, then transfer everything back to the plate and cover with foil. Make sure to get every last bit of that delicious garlic lemon sauce out of the skillet and onto your shrimp. You can use a rubber spatula for this if you want!
- Next, get out the two flatbreads and use a silicone brush to generously paint them with olive oil.
- Sprinkle the mozzarella between the two flatbreads, followed by the shrimp and all of that garlicky lemony sauce. Drizzle and drip it all on there, every last bit of it adds massive flavor!
- Divide the parmesan between them and bake directly on the oven rack for 7-8 minutes. Flatbread is done when edges are crispy and golden, shrimp is pink, and the cheese has melted!
- Wait a few minutes before cutting each flatbread into 6 triangles. Garnish with additional parsley, parmesan, and lemon wedges! Enjoy!
Nutrition
Please be aware that nutritional values are approximate and intended as a helpful guide
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This looks delicious. Can’t wait to make it!
I hope you enjoy! 😊