This recipe combines two of my all time favorites…shrimp scampi and cheesy garlic pizza! Shrimp Scampi Flatbreads were an extra special dinner at my house. Hey, sometimes you have to treat yourself with some buttery, cheesy yumminess, right?!
Stonefire Naan breads are my go-to ingredient any time I am making flatbreads. They come 2 in a pack at the grocery store, so for 4 flatbreads you’ll need 2 packages.
Place them on a baking sheet in a 400 degree oven first to crisp them up a bit. Between 8 to 10 minutes, depending on how crispy you want them.
As the flatbreads are in the oven, let’s make some shrimp scampi! Set a skillet over medium heat and add olive oil. Once the olive oil is hot add your jumbo shrimp, kosher salt, pepper, and crushed red pepper flakes.
This cooks quickly, just about 3 to 4 minutes.
Shrimp Scampi Flatbreads start with buttery, lemony shrimp scampi and then added to Naan flatbreads with lots of yummy cheese!
Course Main Course
Cuisine American, Italian
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4 flatbreads
Calories 620 kcal
Ingredients
- 2 packages Stonefire Naan Flatbreads (2 come in each package)
- 1 Tbsp olive oil
- 1 pound jumbo shrimp peeled and deveined
- kosher salt, pepper, crushed red pepper flakes
- 6 cloves garlic minced
- 1 stick butter
- 2 Tbsps lemon juice
- 1 bunch fresh Italian parsley chopped
- 3 Tbsps grated parmesan cheese
- 3 cups shredded mozzarella cheese
Instructions
- Place the 4 Naan Flatbreads on a lined baking sheet. Bake in a 400-degree oven for 8 to 10 minutes, depending on how crispy you prefer them.
- While the flatbreads bake, add the olive oil to a skillet over medium heat. Once the oil is hot add the shrimp, kosher salt, pepper, and crushed red pepper flakes. Cook 3 to 4 minutes, until the shrimp, are cooked.
- Add the garlic, butter, and lemon juice. Cook 1 to 2 more minutes. Stir in most of the parsley (save some to garnish the flatbreads) and remove from heat.
- Once the flatbreads are out of the oven, evenly place the shrimp on the flatbreads. Then spoon the remaining lemon parsley butter over each flatbread and top with the grated parmesan and mozzarella cheese.
- Place them back into the 400-degree oven for 4 to 5 minutes, until the cheese is melted. Garnish with remaining parsley and serve.