Shrimp Scampi Flatbread


Shrimp Scampi Flatbread

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Crispy flatbread topped with greens, shrimp, tomatoes and cheese

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    The garlicky seared shrimp classic, known as scampi, makes an addictive topper for from-scratch flatbread. 

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    Servings and Ingredients

    Serves 4
    1 lbs. fresh or frozen medium shrimp in shells
    1 ½ c. plus 1 tablespoon Hy-Vee all-purpose flour, divided
    1 tsp. Hy-Vee baking powder
    ¾ tsp. Hy-Vee kosher salt, divided
    ¾ c. Hy-Vee sour cream
    1 tbsp. water
    ¼ tsp. Hy-Vee black pepper
    2 tbsp. Hy-Vee Select olive oil, plus more for drizzling
    ½ c. cherry tomatoes, halved
    6 cloves garlic, minced
    Hy-Vee crushed red pepper, to taste
    ½ c. dry white wine
    1 ⅓ c. Hy-Vee shredded pizza cheese, divided
    2 c. arugula or baby salad greens
    2 tbsp. chopped fresh basil


    1. Preheat oven to 450 degrees. Thaw shrimp if frozen. Peel and devein shrimp; cut in half lengthwise. Rinse shrimp and pat dry with paper towels; set aside.
    2. In a large bowl, combine 1½ cups flour, baking powder and 1/2 teaspoon salt. Add sour cream and water, tossing with a fork. If necessary, add more water, 1 tablespoon at a time, until flour mixture is moist. Gather into a ball, kneading gently until dough is soft and smooth, about 2 minutes. Divide dough into four portions; wrap each portion in plastic wrap and refrigerate for 20 minutes.
    3. On a lightly floured surface, roll each dough portion from center to edges into a rectangle about 1/8 inch thick. Transfer to an ungreased baking sheet. Bake for 10 to 13 minutes or until dough bubbles up and is light brown, turning once. Remove flatbreads from oven; cover with a clean dish towel to keep warm.
    4. In a shallow dish, combine remaining 1 tablespoon flour, remaining 1/4 teaspoon salt and black pepper. Toss shrimp in flour mixture until coated. In a large skillet, heat 2 tablespoons olive oil over medium heat. Add shrimp and cook for 1 minute. Stir in tomatoes, garlic and crushed red pepper. Cook for 1 minute, stirring constantly. Add wine and simmer for 3 minutes or until liquid is reduced by half.
    5. Top each flatbread with 1/3 cup pizza cheese and one-fourth of the shrimp mixture. Return to baking sheet and bake for 3 minutes or until cheese is melted. Top flatbreads with arugula and basil; drizzle with olive oil. Serve immediately.

    Nutrition facts


    560 Calories per serving

    Amounts Per Serving

    • Total Fat: 24g
    • Cholesterol: 200mg
    • Sodium: 1420mg
    • Total Carbohydrates: 43g
    • Protein: 32g

    Daily Values

    Vitamin A 25%
    Vitamin C 10%
    Iron 15%
    Calcium 50%

    Recipe Source:

    Hy-Vee Seasons Holiday 2016