Shrimp Scampi Flatbreads start with buttery, lemony shrimp scampi and then added to Naan flatbreads with lots of yummy cheese!
- 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
- 2 packages Stonefire Naan Flatbreads (2 come in each package)
- 3 Tbsps grated parmesan cheese
- 3 cups shredded mozzarella cheese
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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.
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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.
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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.
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Place them into a 375 degree oven for 12 to 15 minutes, until the cheese is melted and crust is crisped how you prefer. Garnish with remaining parsley and serve.