Ingredients:

  • 2 flatbreads or naan (store-bought or homemade), approximately 8-10 inches in diameter
  • 1 cup (115g) shredded mozzarella cheese
  • ¼ cup (25g) grated Parmesan cheese
  • 1 tablespoon olive oil, for brushing the flatbread
  • ¾ lb (340g) medium shrimp, peeled and deveined (about 30-40 shrimp)
  • 3 tablespoons (42g) unsalted butter
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • ¼ teaspoon red pepper flakes (optional, for a kick!)
  • ¼ cup (60ml) dry white wine (such as Sauvignon Blanc or Pinot Grigio) or chicken broth
  • Juice of ½ lemon
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons fresh parsley, chopped

Instructions:

  1. Preheat oven to 400°F (200°C). Place pizza stone in the oven, if using, to heat up.
  2. Heat butter and olive oil in a large skillet over medium heat. Add garlic and red pepper flakes (if using). Cook for 1 minute until fragrant, being careful not to burn the garlic.
  3. Add shrimp to the skillet, season with salt and pepper. Cook for 2-3 minutes per side, until just pink and cooked through. Don't overcook the shrimp.
  4. Pour in the white wine (or chicken broth) and lemon juice. Cook for another 1-2 minutes, allowing the sauce to reduce slightly.
  5. Remove from heat and stir in chopped parsley. Allow to cool slightly before assembling.
  6. Lightly brush flatbreads with olive oil. Sprinkle evenly with mozzarella and Parmesan cheeses.
  7. Arrange the shrimp evenly over the cheese. Spoon some of the scampi sauce over the shrimp and cheese, being careful not to oversaturate the bread.
  8. Bake flatbreads on a baking sheet or pizza stone for 8-10 minutes, or until the cheese is melted, bubbly, and lightly golden brown, and the crust is crisp.
  9. Garnish with extra fresh parsley and a squeeze of lemon juice, if desired. Slice and serve warm.