1/2 cup grated parmesan cheese, plus more for spinkling
2 lbs shrimp - peeled, deveined and chopped
salt and pepper
1 baquette, split lengthwise and quartered crosswise
In a large skillet, heat the EVOO over medium-low heat. Cook the smashed garlic until golden, abouot 5 mintues. Using a slotted spoon, transfer the garlic to a food processor, reserve the olive oil. Add the parsley to the garlic in the food processoer and pulse to finely chop; set aside 1/4 cup. Add the ricotta and parmesan to the food processor, pulse to emulsify.
Preheat the oven to 500 degrees. In the same skillet, heat the reserved olive oil over medium-high heat. Add the chopped garlic and cook, stirring for 1 minute. Add the shrimp, season with salt and pepper and cook, stirring until opaque, about 5 minutes. Stir in the reserved 1/4 cup parsley-garlic mixture.
Spread the cheese mixture on the cut side of each piece of bread and arrange on a parchment paper lined baking sheet. Spoon the shrimp mixture on top and sprinkle with more parmesan. Bake until the cheese is melted, 7-10 minutes.
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