I was home to make lunch and was thinking about Shrimp Scampi but it seemed a bit much for lunch so I made it into a flatbread with a scampi-like sauce. I loved it and it was the perfect fit for a surprisingly quick lunch with the flavors without messing with dough or even boiling water. Cooking the shrimp and making the sauce in that same pan makes for a lot of flavor and was just so easy.
1 garlic naan
2 tablespoons butter
1/4 cup clam juice
1 tablespoon lemon juice
1 teaspoon dijon mustard
1 teaspoon garlic
cracked black pepper & salt
1 teaspoon chopped chives
~2 tablespoons grated Parmesan
1 teaspoon thyme
Toast the flatbread.
In a skillet over medium heat, melt the butter and sprinkle with salt & pepper. Cook and flip once and cook for a few minutes per side.
Remove the shrimp and add in the clam juice, lemon juice, mustard, & garlic.
Whisk and bring to a low simmer. Add in more black pepper and chives.
Spread the sauce onto the naan and top with Parmesan and shrimp.
Sprinkle with the thyme and return to the oven for another few minutes.
The sauce was veryyy flavorful. The clam juice, lemon juice, dijon, and garlic are fo-real. For pasta I’d probably save a bit of the starchy water to thin it out a little. I was so glad I made this one & got the flavor I was thinking about. It was easy to make a single serving and was a great reminder how quickly some classic flavors can take shape.