Garlicky Shrimp Scampi Pizza with Lemon and Chili Flakes

Why You’ll Love This Recipe

• All the buttery, garlicky goodness of classic shrimp scampi, delivered on a crisp-chewy pizza crust.
• Bright lemon and fresh parsley keep the pizza light, so it never feels heavy despite the rich sauce.
• Fast enough for a weeknight but impressive enough for guests or date night.
• Uses simple, familiar ingredients and basic techniques that home cooks can master easily.

Grocery List

• Produce: Garlic, fresh flat-leaf parsley, 1–2 lemons
• Dairy: Unsalted butter, low-moisture mozzarella, Parmesan cheese
• Pantry: Pizza dough (1 lb, store-bought or homemade), raw shrimp (peeled and deveined), extra-virgin olive oil, red pepper flakes, kosher salt, black pepper, dry white wine or low-sodium chicken broth, all-purpose flour (for dusting), cornmeal or fine semolina (for dusting peel/pan)

Full Ingredients

For the Pizza Base

• 1 lb (450 g) pizza dough, at room temperature (store-bought or homemade)
• 1 Tbsp all-purpose flour (for dusting the work surface)
• 1 Tbsp cornmeal or fine semolina (for dusting peel or baking sheet)
• 1 tsp extra-virgin olive oil (optional, for brushing crust edge)

Garlic Butter–Lemon Scampi Sauce

• 3 Tbsp unsalted butter
• 1 Tbsp extra-virgin olive oil
• 4 large garlic cloves, finely minced (about 4 tsp)
• 1/4 tsp red pepper flakes (use 1/8 tsp for mild, 1/2 tsp for spicy)
• 1/4 cup dry white wine or low-sodium chicken broth
• 1 tsp finely grated lemon zest (from about 1 lemon)
• 1 Tbsp freshly squeezed lemon juice
• 1/4 tsp kosher salt, plus more to taste
• 1/8 tsp freshly ground black pepper, plus more to taste

Shrimp Topping

• 12 oz (340 g) raw medium shrimp, peeled and deveined, tails removed (about 20–24 shrimp)
• 1 Tbsp extra-virgin olive oil
• 1/4 tsp kosher salt
• 1/8 tsp freshly ground black pepper

Cheese & Finishing Touches

• 1 1/2 cups (6 oz / 170 g) shredded low-moisture mozzarella cheese
• 1/3 cup (1 oz / 30 g) finely grated Parmesan cheese
• 2 Tbsp finely chopped fresh flat-leaf parsley
• Pinch of red pepper flakes, for sprinkling on top
• Lemon wedges, for serving

Step-by-Step Instructions

Step 1: Preheat the Oven and Warm the Dough

Place a pizza stone or an inverted heavy baking sheet on the middle rack of your oven. Preheat to 500°F (260°C) (or as hot as your oven safely goes) for at least 30 minutes. This long preheat is what gives you a crisp, pizzeria-style crust.

Meanwhile, take the pizza dough out of the fridge, if chilled. Lightly coat it with a bit of olive oil, place it in a bowl, cover loosely with plastic wrap or a clean towel, and let it sit at room temperature while you prepare the toppings. Room-temperature dough is much easier to stretch and less likely to spring back.

Step 2: Make the Garlic Butter–Lemon Scampi Sauce

In a small saucepan or skillet, combine the 3 Tbsp butter and 1 Tbsp olive oil over medium-low heat. Once the butter is mostly melted, add the minced garlic and 1/4 tsp red pepper flakes. Cook gently, stirring constantly, for 1–2 minutes until the garlic is fragrant and just turning pale golden. Do not let it brown, or it will taste bitter.

Pour in the 1/4 cup wine or broth. Increase the heat slightly and simmer for 1–2 minutes, stirring, until the liquid reduces just a bit. Remove from the heat and stir in the lemon zest, lemon juice, salt, and pepper. Taste and adjust seasoning—remember this needs to be well seasoned so the flavors shine through the cheese.

Set the sauce aside off the heat. It should be pourable but not watery. If it seems very runny, return it to the heat for 30–60 seconds to reduce slightly more.

Step 3: Prep and Sauté the Shrimp

Pat the shrimp very dry with paper towels; excess moisture makes them steam instead of sear. In a bowl, toss the shrimp with 1 Tbsp olive oil, 1/4 tsp salt, and 1/8 tsp pepper until evenly coated.

Heat a skillet over medium-high heat. When hot, add the shrimp in a single layer. Sear for about 1–2 minutes per side, just until they turn pink and mostly opaque. They should be slightly undercooked, as they will finish in the oven. Transfer the shrimp to a plate to cool briefly.

If your shrimp are large and you prefer a bit more coverage, you can slice them in half lengthwise once they are cool enough to handle. Optionally, toss the shrimp with 1–2 teaspoons of the scampi sauce to coat them lightly.

Step 4: Shape the Pizza Dough

Lightly flour your work surface with the 1 Tbsp flour. Place the dough in the center and gently press it into a disk with your fingertips, pushing the air from the center toward the edges. Then, using your hands, stretch the dough into a roughly 12-inch circle, leaving a slightly thicker 1/2-inch border for the crust. Avoid using a rolling pin if possible; stretching by hand keeps the crust airy.

If using a pizza stone, sprinkle a pizza peel or the back of a rimless baking sheet with the cornmeal or semolina, then transfer the stretched dough onto it. If baking on a regular baking sheet, lightly oil the sheet and lay the stretched dough directly on it. If the dough keeps springing back, let it rest for 5 minutes, then stretch again.

Step 5: Assemble the Shrimp Scampi Pizza

Give the scampi sauce a quick stir. Spoon about two-thirds of it over the stretched dough, leaving about a 1/2-inch border uncovered for the crust. Use the back of the spoon to spread it into a thin, even layer. You want the dough coated but not swimming in sauce, so it bakes up crisp.

Sprinkle the shredded mozzarella evenly over the sauce, followed by the grated Parmesan</strong. Arrange the sautéed shrimp evenly over the cheese so that each slice will get several pieces. Drizzle the remaining sauce over the top, focusing on the shrimp and any bare spots. If you like, lightly brush the outer crust with 1 tsp olive oil for extra color and sheen.