April 28, 2017
Lunch, Shellfish, Shrimp,
Dairy, Appetizers, Italian, North American, Easy/Beginner Cooking, Quick Meals, Weeknight Meals, Oven Bake more
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"I love shrimp scampi and also love flatbread, so this entices my taste-buds. Can be made as an appetizer, lunch or for a quick dinner that would be well matched with a side salad or soup."
Preheat oven to 400º.
In a large skillet over medium-high heat, add 2 tablespoons oil and butter. Add garlic and cook until fragrant, 1 minute. Add red pepper flakes and continue to cook, 1 minute more.
Add shrimp and season with salt and pepper. Sear 2 minutes per side.
Deglaze pan with lemon juice until most of the liquid has evaporated, then remove from heat.
Place flatbread on a baking sheet and brush with remaining 1/2 tablespoon oil.
Sprinkle with 1 1/2 cups mozzarella and top with shrimp mixture. Top with remaining mozzarella and bake until cheese is melty and flatbread golden, 12 to 15 minutes.
Garnish with red pepper flakes, parsley, and lemon zest.
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Wow! Was this ever scrumptious. DH and I thoroughly enjoyed a half recipe for our dinner tonight. We even thought that maybe a third of one flatbread would be enough when paired with a salad. Definitely a best of 2017 recipe! Thanks for sharing.
I loved this recipe, it was quick and easy to make with excellent results. We really enjoyed these lovely little flat breads for lunch with a salad. They were so delicious. The shrimp really tasted great prepared this way. Thank you for sharing Nat. Made FYC tag game.