Shrimp Scampi Garlic Bread Pizza
Try this Shrimp Scampi Garlic Bread Pizza recipe, or contribute your own.
Try this Shrimp Scampi Garlic Bread Pizza recipe, or contribute your own.
- salt and pepper to taste
- 1 tablespoon olive oil
- 2 tablespoons lemon juice
- 1 cup grated parmesan cheese
- 1 pinch crushed red pepper flakes
- 1 tablespoon freshly chopped parsley
- 1 french bread loaf any variety, sliced into two halves
- 4 tablespoons challenge butter softened
- 2 clovesgarlic, pressed
- 2 tablespoons challenge butter
- 2 cloves garlic pressed
- 1 pound medium/large shrimp peeled and tails removed
- 1/4 up chicken broth
- 1 teaspoon lemon zest - optional
- Carbohydrate 4.25188000630958 g
- Cholesterol 44.0000000560644 mg
- Fat 17.8695650196747 g
- Fiber 0.515800003179614 g
- Protein 19.6037450246666 g
- Saturated Fat 9.15100201122224 g
- Serving Size 1 1 recipe (541g)
- Sodium 842.881573891247 mg
- Sugar 3.73608000312996 g
- Trans Fat 1.01173400116112 g
- Calories 254 calories
Step-by-step
- Preheat oven to 400°F.
Traditional shrimp scampi pairs crustaceans with olive oil, garlic, lemon, and white wine over pasta, whereas this preparation merges those robust aromatics directly onto a toasted crust of French bread. Combining the heavy butter base of garlic bread with the pan-seared seafood of coastal Italian-American cooking creates an intensely savory meal that eliminates the need for boiling noodles. Maximizing flavor while minimizing kitchen waste requires attention to specific preparation details, ensuring that soft loaves support heavy toppings without becoming soggy.
- Bake the halved French loaf at 400 degrees Fahrenheit until the surface turns golden brown, creating a moisture barrier that prevents the crumb from absorbing too much liquid.
- Press raw garlic through a fine mesh tool rather than mincing it with a knife to distribute the allicin compounds evenly throughout the softened butter and olive oil mixture.
- Cook medium-sized shrimp in a hot skillet for only two minutes per side until they curl into tight 'C' shapes and turn opaque, preventing rubbery textures from overcooking.
- Store leftover assembled portions in an airtight container in the refrigerator for up to two days, though freezing is not recommended because the thawed bread turns excessively mushy.
- Reheat refrigerated leftovers on a baking sheet at 350 degrees Fahrenheit for eight to ten minutes to restore crispness to the crust without overcooking the seafood.
Balancing high-heat baking with careful seafood timing yields a sturdy foundation for flavorful toppings. Proper temperature control prevents the crust from burning while keeping the shrimp tender.
