Garlic Butter Shrimp Scampi Pizza

Quick Recipe Version (TL;DR)

• Yield: 1 large 13-inch pizza, 4 servings
• Prep Time: 20 minutes
• Cook Time: 14 minutes
• Total Time: 34 minutes, plus oven preheating

Quick Ingredients

• 1 pound pizza dough, at room temperature
• 8 ounces large shrimp, peeled, deveined, tails removed, patted dry
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil, plus 1 teaspoon for the crust
• 4 garlic cloves, finely minced
• 2 tablespoons dry white wine or low-sodium chicken broth
• 1 tablespoon fresh lemon juice
• 1 3/4 cups shredded low-moisture mozzarella cheese, about 7 ounces
• 1/4 cup finely grated Parmesan cheese, about 1 ounce
• 1/4 teaspoon kosher salt, plus more to taste
• 1/8 teaspoon black pepper
• 1/4 teaspoon crushed red pepper flakes, plus more for finishing
• 1 teaspoon finely grated lemon zest
• 2 tablespoons chopped fresh parsley
• 1 tablespoon all-purpose flour, for shaping
• 1 tablespoon fine cornmeal or semolina, for the peel or pan

Do This

• 1. Preheat the oven to 500°F for at least 30 minutes with a pizza stone, pizza steel, or inverted sheet pan inside.
• 2. Season the shrimp with 1/4 teaspoon salt and 1/8 teaspoon pepper.
• 3. Cook garlic, chili flakes, and shrimp in butter and olive oil for about 2 minutes total; remove shrimp and reduce the pan juices with wine and lemon juice for 1 minute.
• 4. Stretch the dough into a 13-inch round on a floured surface and transfer it to parchment dusted with cornmeal or semolina.
• 5. Brush the dough with the garlic butter sauce, add mozzarella, Parmesan, and shrimp.
• 6. Bake at 500°F for 10 to 12 minutes, until the crust is browned, the cheese is melted, and the shrimp are fully opaque.
• 7. Finish with parsley, lemon zest, and extra chili flakes. Rest 3 minutes, then slice.

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Why You’ll Love This Recipe

• It tastes like shrimp scampi and pizza had the best dinner-party idea. Garlic butter, lemon, parsley, shrimp, and melty mozzarella all land on a crisp crust.
• No red sauce needed. The white pizza base is made from the buttery skillet juices, so every bite is savory, garlicky, and bright.
• Fast but impressive. Once the oven is hot, the shrimp and pizza cook quickly, making this feel special without being fussy.
• Easy to adjust. Add more chili flakes for heat, use broth instead of wine, or make it extra lemony right before serving.

Grocery List

• Seafood: 8 ounces large shrimp, peeled, deveined, tails removed
• Produce: Garlic, fresh parsley, lemon
• Dairy: Unsalted butter, low-moisture mozzarella cheese, Parmesan cheese
• Pantry: Pizza dough, olive oil, dry white wine or low-sodium chicken broth, kosher salt, black pepper, crushed red pepper flakes, all-purpose flour, fine cornmeal or semolina

Full Ingredients

For the Pizza Crust

• 1 pound pizza dough, at room temperature for easier stretching
• 1 tablespoon all-purpose flour, for dusting the work surface
• 1 tablespoon fine cornmeal or semolina, for dusting parchment, a pizza peel, or a baking sheet
• 1 teaspoon olive oil, for brushing the outer crust

For the Garlic Butter Shrimp

• 8 ounces large shrimp, peeled, deveined, tails removed, patted very dry
• 1/4 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 4 garlic cloves, finely minced
• 1/4 teaspoon crushed red pepper flakes
• 2 tablespoons dry white wine or low-sodium chicken broth
• 1 tablespoon fresh lemon juice

For the Toppings and Finish

• 1 3/4 cups shredded low-moisture mozzarella cheese, about 7 ounces
• 1/4 cup finely grated Parmesan cheese, about 1 ounce
• 1 teaspoon finely grated lemon zest
• 2 tablespoons chopped fresh parsley
• 1/8 teaspoon additional crushed red pepper flakes, or more to taste
• 1 small lemon wedge, optional, for serving

Step-by-Step Instructions

Step 1: Preheat the oven until it is very hot

Place a rack in the lower third of the oven. Put a pizza stone, pizza steel, or an inverted rimmed baking sheet on the rack, then preheat the oven to 500°F for at least 30 minutes. A hot surface helps the crust cook quickly and get crisp underneath.

If your oven only goes to 475°F, use that temperature and plan to bake the pizza for 12 to 14 minutes instead of 10 to 12 minutes. Keep the dough at room temperature while the oven heats so it stretches more easily.

Step 2: Season the shrimp

Pat the shrimp dry with paper towels. This is important because excess moisture can make the pizza soggy. Place the shrimp in a small bowl and season with 1/4 teaspoon kosher salt and 1/8 teaspoon black pepper. Toss gently to coat.

If the shrimp are very large, you can slice them in half lengthwise after cooking so they sit nicely on the pizza and are easier to bite into.

Step 3: Make the garlic butter shrimp

Set a medium skillet over medium heat. Add 2 tablespoons unsalted butter and 1 tablespoon olive oil. When the butter has melted, add the minced garlic and 1/4 teaspoon crushed red pepper flakes. Cook for 30 seconds, stirring constantly, just until the garlic smells fragrant. Do not let it brown deeply, because it will continue cooking in the oven.

Add the seasoned shrimp in a single layer. Cook for 1 minute on the first side, then flip and cook for 30 to 45 seconds on the second side. The shrimp should be partly opaque but not fully cooked through. Transfer the shrimp to a plate, leaving the garlic butter in the skillet.

Add 2 tablespoons dry white wine or low-sodium chicken broth and 1 tablespoon fresh lemon juice to the skillet. Simmer for 1 minute, scraping up the flavorful bits from the pan, until the mixture reduces slightly to about 3 tablespoons. Remove from the heat. This will be the garlicky white pizza sauce.

Step 4: Stretch the pizza dough

Lightly dust a clean work surface with 1 tablespoon all-purpose flour. Place the pizza dough on the surface and gently press it into a flat round with your fingertips. Stretch the dough into a 13-inch round, leaving the edge a little thicker for a crust.

If the dough springs back, let it rest for 5 minutes, then continue stretching. Transfer the dough to a sheet of parchment paper sprinkled with 1 tablespoon fine cornmeal or semolina. This makes it easier to move the pizza into the oven and helps the bottom bake with a lightly crisp texture.

Step 5: Assemble the shrimp scampi pizza

Brush the center of the dough with the warm garlic butter sauce, leaving a 1/2-inch border around the edge. Brush that outer border with 1 teaspoon olive oil so it browns nicely.

Sprinkle 1 3/4 cups shredded low-moisture mozzarella evenly over the sauced dough, followed by 1/4 cup grated Parmesan. Arrange the shrimp evenly over the cheese. Try not to pour any extra liquid from the shrimp plate onto the pizza, as too much moisture can soften the crust.

Step 6: Bake until the crust is crisp and the shrimp are done

Carefully slide the pizza, still on the parchment, onto the hot pizza stone, pizza steel, or inverted sheet pan. Bake at 500°F for 10 to 12 minutes, rotating the pizza once after 6 minutes, until the crust is puffed and browned, the cheese is melted, and the shrimp are fully opaque and cooked through.

The shrimp are done when they are firm, opaque, and reach an internal temperature of 145°F. Avoid overbaking if possible; shrimp can become rubbery when cooked too long.

Step 7: Finish with lemon, parsley, and chili flakes

Transfer the pizza to a cutting board and let it rest for 3 minutes. Sprinkle with 1 teaspoon finely grated lemon zest, 2 tablespoons chopped fresh parsley, and 1/8 teaspoon additional crushed red pepper flakes, or more if you like heat.

For an extra scampi-style finish, serve with a small lemon wedge on the side and add just a light squeeze over the pizza right before eating. Slice into 8 pieces and serve warm.

Pro Tips

• Use low-moisture mozzarella. Fresh mozzarella releases more water, which can make the center of the pizza soft instead of crisp.
• Do not fully cook the shrimp in the skillet. They finish in the oven, so the quick sauté keeps them tender.
• Pat the shrimp very dry. Dry shrimp brown better and keep the garlic butter sauce from turning watery.
• Keep the toppings balanced. Shrimp scampi is rich, so a moderate layer of cheese works better than a heavy one.
• Add lemon zest after baking. It keeps the lemon flavor fresh and bright instead of dull or bitter.

Variations

• Extra herby scampi pizza: Add 1 tablespoon chopped fresh basil along with the parsley after baking.
• Spicy shrimp scampi pizza: Increase the crushed red pepper flakes in the skillet to 1/2 teaspoon and finish with another pinch after baking.
• Creamy white pizza version: Spread 1/4 cup whole-milk ricotta in small spoonfuls over the mozzarella before adding the shrimp.

Storage & Make-Ahead

Store leftover pizza slices in an airtight container in the refrigerator for up to 2 days. Reheat on a baking sheet in a 375°F oven for 7 to 9 minutes, or until the crust is warm and the cheese softens. Avoid microwaving if you can, because it can make the shrimp tough and the crust chewy.

To prep ahead, mince the garlic, grate the cheeses, chop the parsley, and zest the lemon up to 1 day in advance. Keep each item covered in the refrigerator. For best texture, cook the shrimp and assemble the pizza right before baking.

Nutrition (per serving)

Calories: 520 kcal | Carbs: 52g | Protein: 30g | Fat: 22g | Saturated Fat: 10g | Fiber: 2g | Sugar: 3g | Sodium: 1040mg | Cholesterol: 145mg