This easy weeknight dinner doubles as an amaze happy hour app.
2 1/2 tbsp. extra-virgin olive oil, divided
2 tbsp. unsalted butter
3 garlic cloves, minced
Pinch crushed red pepper flakes, plus more for garnish
1 1/2 lb. large shrimp, peeled and deveined
Freshly ground black pepper
1 lemon, juiced
1 large store-bought flatbread
2 c. shredded mozzarella
1 to 2 tbsp. chopped parsley
1 lemon, zested
Preheat oven to 400º. In a large skillet over medium-high heat, add 2 tablespoons oil and butter. Add garlic and cook, 1 minute. Add crushed red pepper flakes and continue to cook, 1 to 2 minutes more. Add shrimp, season with salt and pepper, and sear, 2 minutes on each side. Deglaze pan with lemon juice until most of the liquid has evaporated, then remove from heat.
Place flatbread on a baking sheet and brush with remaining 1/2 tablespoon oil. Sprinkle 1 1/2 cups cheese on the surface and top with shrimp mixture. Sprinkle remaining cheese on top and bake until cheese has melted and flatbread has crisped up, 12 to 15 minutes.
Remove flatbread from the oven and top with extra pinch of pepper flakes, chopped parsley, and fresh lemon zest.