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Crunch Time Recipe: Pesto Shrimp Flatbreads
A new, fast dinner recipe just for you!
Well, hello! Welcome to the new Crunch Time Club Newsletter! Thank you all so much for the kind comments and notes on the transition to this new site.
It’s mostly going okay besides the fact that I feel like a 40-year-old man trying to figure out the series of tubes called the Internet (oh wait…)
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In celebration of this move to a new newsletter, I wanted to send you all a custom recipe! It’s a delicious Crunch Time dinner that can be very flexible and ready in literally 15 minutes.
Unlike previous newsletters, if you want to go back to this one, you can find all the archives on the Crunch Time Club substack. 🙌
Pesto Shrimp Flatbreads
I’m not a huge fan of store-bought pesto, but it actually does okay in this recipe. Of course, if you have homemade pesto, it’ll be even better, but I made this version with store-bought pesto to test that method.
It’s a fast, low-ingredient dinner that at the same time feels kinda FANCY.
Let’s make it!
Servings: Makes 8 small flatbreads or 4 large ones
Prep Time: 5 minutes
Cook Time: 6 minutes
Total Time: 15 minutes
1 pound shrimp, peeled
1 tablespoon olive oil
1/4 cup pesto
8 small naan flatbreads or 4 larger ones
2 cups baby arugula
1/4 cup roasted red peppers, chopped
1/4 cup shredded asiago cheese
1/2 lemon, juice only
Olive oil + a pinch of salt
For shrimp, peel shrimp and add a drizzle of oil to a large skillet over medium heat. Add shrimp and cook for a few minutes until they are just cooked through. Then add pesto and toss to coat.
Meanwhile, in a small bowl, toss together baby arugula, sliced roasted red peppers, and asiago cheese. Toss with a little olive oil, a squeeze of fresh lemon, and a pinch of salt.
Optionally, add flatbreads to toaster oven to crisp up and warm. Top each flatbread with some of the arugula salad and divide pesto shrimp between the flatbreads.
Substitutions: If shrimp aren’t your thing, you could use rotisserie chicken, shredded, and tossed with pesto or sauteed sliced mushrooms for a vegetarian version. If you don’t have asiago cheese handy, parmesan is a just fine substitute.
Happy Friday and thanks for joining the Crunch Time Club!