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- 1 pound large shrimp, peeled and deveined - 1 store-bought flatbread (or homemade, if preferred) - 1/2 cup basil pesto - 1 cup cherry tomatoes, halved - 1/2 cup mozzarella cheese, shredded - 1/4 cup grated Parmesan cheese - 2 tablespoons olive oil - 2 cloves garlic, minced - Salt and pepper to taste - Fresh basil leaves for garnish I love the simple yet bold flavors of this dish. Large shrimp are my go-to protein for this flatbread. They cook quickly and taste amazing with the pesto. You can use store-bought flatbread to save time. If you want, making your own can be fun, too! Basil pesto adds a bright and fresh taste. I often use store-bought for ease, but homemade is a treat. Cherry tomatoes bring a sweet burst of flavor and color. They look great against the green pesto. For cheesy goodness, I use mozzarella and Parmesan. They melt beautifully and add a rich taste. Don't forget the olive oil and garlic! They add depth to the shrimp. A sprinkle of salt and pepper brings it all together. Finally, fresh basil leaves make the dish look and taste even better. You’ll love how easy and tasty this flatbread is! {{ingredient_image_2}} - Preheat the oven to 400°F (200°C). - In a large skillet, warm 2 tablespoons of olive oil over medium heat. - Add 2 cloves of minced garlic and sauté for about 1 minute. The garlic should smell good but not burn. - Add 1 pound of peeled and deveined shrimp to the skillet. - Sprinkle with salt and pepper. Cook for 2-3 minutes on each side. - The shrimp should turn pink and opaque when done. Remove from heat and set aside. - Lay the store-bought flatbread on a baking sheet. - Spread 1/2 cup of basil pesto evenly over the flatbread. - Layer the cooked shrimp on top, then add 1 cup of halved cherry tomatoes. - Finish with 1/2 cup of shredded mozzarella cheese and sprinkle with 1/4 cup of grated Parmesan. - Place the flatbread in the preheated oven. - Bake for 10-12 minutes until the cheese is melted and golden. - Carefully remove from the oven and let it cool for a few minutes. - Slice into portions and garnish with fresh basil leaves. To avoid overcooking shrimp, watch the color. Cook until they turn pink and opaque. This usually takes about 2-3 minutes per side. If you see them curl tightly, they are likely overcooked. Even cheese distribution is key for the best flavor. Spread mozzarella and Parmesan evenly. This ensures every bite is cheesy and delicious. Ideal pairings for pesto shrimp flatbread include a simple salad or roasted veggies. A crisp green salad can balance the dish. Try pairing it with a light vinaigrette for freshness. For presentation, serve the flatbread on a wooden board or a colorful platter. Garnish with fresh basil leaves and a drizzle of olive oil. This adds color and a touch of elegance. To store leftovers, place flatbread in an airtight container. Keep it in the fridge for up to three days. For reheating, use an oven or toaster oven. Preheat to 350°F (175°C) and bake for about 5-7 minutes. This keeps the flatbread crispy and the cheese melty. Pro Tips Perfectly Cooked Shrimp: Pay close attention while cooking the shrimp. They cook quickly and should turn pink and opaque without becoming rubbery. Aim for about 2-3 minutes per side. Custom Flatbread: Feel free to personalize your flatbread by using different toppings like bell peppers, spinach, or olives. The possibilities are endless! Cheese Choices: For a more gourmet flavor, consider mixing different cheeses such as goat cheese or feta along with mozzarella for a unique taste. Serving Suggestion: Drizzle your baked flatbread with balsamic glaze or a squeeze of lemon juice right before serving for an extra layer of flavor. {{image_4}} You can easily change the main protein in this dish. Instead of shrimp, try chicken or tofu. Both options work well with pesto. For more color and taste, add veggies like spinach or bell peppers. These swaps make the flatbread fun and new each time. To boost flavor, sprinkle in some red pepper flakes or Italian herbs. These spices add a nice kick. You can also jazz up your pesto. Try adding nuts like pine nuts or walnuts. You might even want to swap in a different cheese, like feta or pecorino, for a unique twist. Flatbread isn’t your only choice. You can use naan or pita bread for a change. These breads have their own great taste and texture. If you need a gluten-free option, look for specific gluten-free flatbreads. These alternatives fit well and keep the dish delicious. This recipe serves 2 to 4 people. Each serving has about 400 calories. You get around 30 grams of protein per serving. The fat content is roughly 20 grams. Each serving includes about 25 grams of carbs and 2 grams of fiber. Shrimp is a great source of lean protein. It also has omega-3 fatty acids. These fats can help your heart. Pesto, made from basil, adds healthy fats from olive oil and nuts. Fresh basil is packed with vitamins A, C, and K. Using fresh ingredients boosts flavor and nutrition. They also help keep your meals bright and tasty. I recommend using large shrimp for this flatbread. They cook well and give a nice bite. Look for shrimp that are fresh or frozen and peeled. Wild-caught shrimp often taste better, but farmed shrimp works too. Just make sure they are deveined to save you time. Yes, you can easily make this flatbread vegetarian. Just skip the shrimp and add more vegetables instead. You can use bell peppers, spinach, or even zucchini. These veggies will add great flavor and color to your dish. Making homemade pesto is simple. You need fresh basil, garlic, olive oil, nuts, and cheese. Blend these together until smooth. Here’s a quick recipe: - 2 cups fresh basil leaves - 1/2 cup olive oil - 1/4 cup pine nuts or walnuts - 2 cloves garlic - 1/2 cup grated Parmesan cheese - Salt and pepper to taste Blend everything in a food processor until smooth. Several sides go well with this flatbread. A simple side salad with greens and vinaigrette is great. You can also serve it with roasted vegetables or a light pasta dish. Garlic bread is another tasty option. You can prepare the flatbread ahead of time. Cook the shrimp and gather all the ingredients. Assemble it and keep it covered in the fridge. When you are ready to eat, just bake it for a few minutes until hot and bubbly. Enjoy your meal! This recipe for Pesto Shrimp Flatbread combined simple steps with fresh ingredients. You learned how to prepare the shrimp, assemble the flatbread, and bake it perfectly. The tips helped ensure great taste and presentation, while the variations let you customize your dish. Incorporating fresh, healthy ingredients makes this meal a favorite. Enjoy making it your own, and share with family and friends for a tasty experience.

Pesto Shrimp Flatbread

A delicious flatbread topped with shrimp, basil pesto, and melted cheese.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Course Main Course
Cuisine Italian
Servings 2

Ingredients
  

  • 1 pound large shrimp, peeled and deveined
  • 1 store-bought flatbread (or homemade, if preferred)
  • 0.5 cup basil pesto
  • 1 cup cherry tomatoes, halved
  • 0.5 cup mozzarella cheese, shredded
  • 0.25 cup grated Parmesan cheese
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • to taste salt and pepper
  • for garnish fresh basil leaves

Instructions
 

  • Preheat your oven to 400°F (200°C). This will ensure that the flatbread bakes evenly and the cheese melts to perfection.
  • In a large skillet over medium heat, warm the olive oil. Once hot, add the minced garlic and sauté for about 1 minute, stirring constantly until it’s fragrant but not browned.
  • Next, add the peeled and deveined shrimp to the skillet. Season with a sprinkle of salt and pepper. Cook the shrimp for about 2-3 minutes on each side, or until they turn pink and opaque. Once cooked, remove from heat and set aside.
  • On a baking sheet, lay out the flatbread in a single layer. Using a spatula, spread the basil pesto evenly across the surface of the flatbread, ensuring it covers all edges.
  • Evenly distribute the cooked shrimp over the pesto, followed by the halved cherry tomatoes for a burst of freshness. Top this with the shredded mozzarella cheese, then finish with a sprinkle of grated Parmesan for added richness.
  • Place the prepared flatbread in the preheated oven. Bake for 10-12 minutes, or until the cheese is melted, bubbly, and golden in spots.
  • Once baked, carefully remove the flatbread from the oven and allow it to cool for a few minutes. Slice it into portions and garnish with fresh basil leaves for a pop of color and flavor.

Notes

Serve on a wooden board or stylish platter, garnished with extra basil leaves and a drizzle of olive oil.
Keyword flatbread, pesto, shrimp