Shrimp Scampi Flatbread with Lemon and Parsley

There’s just something about shrimp scampi that always feels a little indulgent—maybe it’s the buttery garlic sauce, or maybe it’s the way the lemon gives it that bright, tangy finish. Either way, it’s a classic for a reason. But when I started craving those bold flavors in a lighter, more shareable form, this Shrimp Scampi Flatbread with Lemon and Parsley was born—and let me tell you, it’s a total game-changer.

Think of it as the perfect balance between comfort food and elegance. The shrimp are sautéed in a rich, garlicky butter sauce, kissed with a splash of lemon juice and finished with a sprinkle of red pepper flakes for a subtle kick (totally optional, but I highly recommend it). Then, they’re piled on top of crispy flatbread with melted mozzarella or fontina cheese and fresh parsley to brighten everything up. It’s quick, it’s easy, and it looks fancy enough to impress guests—even if your “guests” are just you and your Netflix queue.

This dish is perfect as a weeknight dinner when you want something fast but not boring, or as an appetizer for your next casual get-together. Either way, it’s ready in about 20 minutes from start to finish, and the flavors are just next-level. Let’s get started!

Ingredients You’ll Need

• 2 flatbreads or naan

• 1 tablespoon olive oil

• 2 tablespoons butter

• 3 garlic cloves, minced

• ½ pound large shrimp, peeled and deveined

• Zest and juice of half a lemon

• Salt and black pepper to taste

• ½ teaspoon red pepper flakes (optional)

• ½ cup shredded mozzarella or fontina cheese

• 2 tablespoons chopped fresh parsley

• Extra lemon wedges for serving

STEP 1: PREP THE FLATBREAD

Start by preheating your oven to 425°F. Place the flatbreads on a baking sheet and give them a quick brush with olive oil. This helps the crust crisp up beautifully while also adding a little extra flavor. I usually use naan because I love its chewy texture and slightly blistered surface, but any good-quality flatbread will do the trick.

STEP 2: SAUTÉ THE SHRIMP

Now comes the star of the show—the shrimp scampi. In a medium skillet, melt the butter over medium heat and toss in your minced garlic. You only need to sauté it for 1 to 2 minutes—just until it’s fragrant and starting to soften. Be careful not to let it brown; we’re going for mellow and aromatic here.

Next, add your peeled and deveined shrimp to the skillet. Cook them for 2 to 3 minutes per side, or until they’re just pink and opaque. You’ll know they’re done when they curl into a gentle “C” shape. Overcooked shrimp turn tough fast, so keep an eye on them.

As soon as the shrimp are cooked through, stir in the lemon juice and zest, plus a pinch of salt, black pepper, and red pepper flakes if you like a bit of heat. The lemon brightens everything up and balances the richness of the butter beautifully. Remove the skillet from the heat so the shrimp don’t overcook.

STEP 3: ASSEMBLE THE FLATBREADS

Evenly sprinkle your shredded cheese over each flatbread—I like to use mozzarella for its melt factor, but fontina adds a lovely nutty flavor if you want something a little different. Then, spoon the shrimp over the cheese, making sure each bite gets a little bit of everything. Drizzle a bit of that leftover buttery pan sauce right over the top for extra flavor. Trust me—you don’t want any of that garlicky goodness to go to waste.

Alright, now that we’ve got our flatbreads beautifully layered with garlicky shrimp and gooey cheese, it’s time to bring it all together in the oven. This next step is where the magic happens—crispy edges, bubbly cheese, and those flavors melding into something totally irresistible.

Whether you’re serving this as a casual dinner, a weekend lunch, or a party appetizer, it comes together so effortlessly that it almost feels too easy. And honestly, those are the kinds of recipes I keep in my back pocket—the ones that look impressive, taste amazing, and don’t require a mile-long ingredient list or tons of prep.

Let’s wrap this up and talk about a few ways to customize your flatbread to make it exactly how you like it.

STEP 4: BAKE UNTIL GOLDEN AND BUBBLY

Slide the baking sheet with your assembled flatbreads into the preheated 425°F oven. You’ll want to bake them for about 7 to 9 minutes—just long enough for the cheese to melt and get all bubbly, and for the flatbread to crisp up around the edges.

Keep a close eye during the last couple of minutes. If your oven runs hot or your flatbread is on the thinner side, it might only need 7 minutes. On the other hand, a thicker naan or artisan-style base may take closer to 9. You’re looking for golden edges and melty cheese—basically, a flatbread you won’t want to wait to bite into.

STEP 5: GARNISH AND SERVE

Once your flatbreads are out of the oven, sprinkle the tops with chopped fresh parsley. This little pop of green not only adds color, but also brings a fresh, herbaceous note that balances the richness of the butter and shrimp.

I also love to serve mine with a few extra lemon wedges on the side. A quick squeeze of lemon just before serving brightens everything up and makes the dish feel super fresh—like you’re eating it at a seaside café, even if you’re in your own kitchen.

Slice into triangles or squares and serve warm. If you’re making this for a get-together, it’s incredibly easy to double or triple the recipe and pop multiple flatbreads in the oven at once.

OPTIONAL ADD-ONS AND VARIATIONS

This recipe is already packed with flavor, but I’m all about customizing dishes to fit your cravings or what you’ve got on hand. Here are a few fun ways to switch things up:

• Add baby arugula after baking for a peppery bite and extra greens. It adds a nice contrast to the rich shrimp and cheese.

• Top with thinly sliced red onion or pickled shallots for a little zing and crunch.

• Use a garlic herb flatbread or flavored naan for even more depth of flavor.

• Try a different cheese like goat cheese or burrata for a creamier, tangier twist.

• Swap in scallops or crab if you want to play with different seafood options. Just adjust cooking times as needed.

PAIRING IDEAS

To make this flatbread feel like a full-on dining experience, I love pairing it with something crisp and citrusy to balance the richness. A chilled Sauvignon Blanc or Pinot Grigio works beautifully here. If you’re keeping things non-alcoholic, a sparkling water with a splash of lemon or cucumber is refreshing and light.

As a side, a simple arugula salad with a lemon vinaigrette or a roasted veggie medley pairs well without overpowering the main flavors.