Scampi Recipe

Prepare crust

Preheat oven to 475°F (245°C). If using a pizza stone, place it in the oven to heat. Lightly brush the pre-baked pizza crust on both sides with 1 tablespoon olive oil to help crisp and add flavor. Set crust aside on a pizza peel or baking sheet while you prepare the sauce and toppings.

Sauté aromatics

In a medium skillet over medium heat, warm 2 tablespoons extra virgin olive oil and 1 tablespoon unsalted butter until butter is melted and foamy. Add the finely minced garlic and shallot and sauté gently for 1 to 1.5 minutes until fragrant and translucent, taking care not to brown the garlic.

Deglaze and reduce

Increase heat to medium-high, add 100 ml dry white wine to the pan to deglaze. Scrape any browned bits and let the wine simmer for 2 to 3 minutes until reduced by about half.

Finish sauce

Add 50 ml vegetable or seafood stock, 1 teaspoon lemon zest, 1/4 teaspoon crushed red pepper flakes, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Reduce heat to medium and simmer gently for 2 minutes to combine flavors. Remove from heat and stir in the remaining 1 tablespoon extra virgin olive oil. Taste and adjust seasoning. Keep warm.

Marinate shrimp

Pat the 12 shrimp dry. In a bowl, toss shrimp with 1 tablespoon lemon juice, 1 teaspoon salt, 1/2 teaspoon black pepper and 1 tablespoon of the prepared white wine garlic sauce (reserve the rest for the pizza). Let sit for 5–10 minutes while the sauce finishes and oven preheats.

Sear shrimp (optional but recommended)

Heat a small nonstick skillet over medium-high heat and add a thin film (about 1 teaspoon) of olive oil. When hot, sear shrimp 1 to 1.5 minutes per side until just opaque and lightly golden — they will finish cooking in the oven. Remove from heat and set aside. If you prefer raw-topped shrimp, skip searing and place raw shrimp on the pizza (they will cook through in the oven).

Assemble toppings

Lightly brush the pizza crust surface with a thin layer of the white wine garlic sauce (about 2 to 3 tablespoons). Arrange the seared (or raw) shrimp evenly over the crust. Spoon the remaining sauce over and around the shrimp (about 2 to 3 tablespoons more), leaving a small border at the edge. Sprinkle chopped fresh parsley evenly and, if using, scatter 1/4 cup grated Parmesan over the top. Finish with a small pinch of extra crushed red pepper flakes if desired.

Bake pizza

Transfer the assembled pizza to the preheated oven or stone. Bake at 475°F (245°C) for 8–10 minutes, until crust is golden and toppings are bubbling and shrimp are fully cooked (internal temperature 120–130°F / 49–54°C if measured). If you used raw shrimp, ensure they are opaque and firm.

Finish & serve

Remove pizza from oven. Drizzle any remaining warm white wine garlic sauce over the pizza (optional), sprinkle the remaining chopped parsley, and squeeze a little fresh lemon juice over the top for brightness. Let rest 1–2 minutes, slice into 6–8 slices and serve immediately.