INGREDIENTS
2 1/2 tbsp. extra-virgin olive oil, divided
2 tbsp. butter
3 cloves garlic, minced
Pinch crushed red pepper flakes, plus more for garnish
1 1/2 lb. large shrimp, peeled and deveined
kosher salt
Freshly ground black pepper
Juice and zest of 1 lemon
1 large store-bought flatbread
2 c. shredded mozzarella
Chopped fresh parsley, for garnish
DIRECTIONS
- 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 z
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DL::JG
