Flatbreads with shrimp, garlic, oil, and chili

Name: Flatbreads with shrimp, garlic, oil, and chili
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 12
Ingredients: Tomato crackers 12; Shrimp paste pre-cooked peeled 3.5 oz; Fresh chili pepper small 1; Garlic 1 clove; Extra virgin olive oil to taste; Fine salt to taste

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Calories per serving

Lactose Free

Energy Kcal 64
Carbohydrates g 7.1
of which sugars g 0.3
Protein g 2.1
Fats g 3
of which saturated fat g 0.52
Fiber g 0.6
Cholesterol mg 13
Sodium mg 205

Difficulty: Very easy
Prep time: 10 min
Cook time: 15 min
Makes: 12 pieces
Cost: Low

PRESENTATION

So you're thinking about bringing a taste of Italy to your table? Well, Spianatine con gamberetti aglio olio e peperoncino is totally the way to go. This dish from Emilia-Romagna? Really captures that colorful Italian aperitivo vibe. And the shrimp flatbread? Combines the delicate flavor of shrimp with the bold kick of chili and the pungent aroma of garlic. It's something else.

All of this gets perfectly balanced by the crispy texture of spianatine bread. Imagine spicy shrimp toast with an Italian twist—strong taste and a mix of textures that just work. It's a beautiful thing. The shrimp become juicy and tender from cooking in olive oil, while the bread remains golden and crunchy underneath. Each bite is an amazing mix of soft, crunchy, fresh, and spicy.

People in Emilia-Romagna love serving this as an easy shrimp appetizer when friends drop by or during casual gatherings. I mean, it’s something a bit special yet relaxed, perfect for any occasion.

What makes this garlic shrimp flatbread a standout? It's really how the ingredients come together to create a snack that's both a little fancy and totally down-to-earth. The combo of spicy chili, tangy garlic, and sweet, tender seafood keeps people coming back. For sure. Pairs beautifully with something cold, like a light Italian white wine or a refreshing spritz. So here's the deal: Whether you're hosting a party or just enjoying a summer get-together, this spicy shrimp flatbread really really hits the mark.

For anyone who loves a touch of heat in their food, it’s a smart way to achieve a crowd-pleasing mix of crispy, soft, and tender all in one bite. Between the warmth of the chili, the freshness of the shrimp, and the crunch of the bread, this Italian flatbread with shrimp is a surefire win for impressing your guests. Give it a shot if you're looking for a quick seafood recipe that's easy to make and packed with flavor. Honestly, it's a perfect choice for adding a bit of Italian flair to any occasion. Can't go wrong.

INGREDIENTS
Ingredients for 12 flatbreads: Tomato crackers 12; Shrimp paste 3.5 oz (100 g) - pre-cooked peeled; Fresh chili pepper 1 - small; Garlic 1 clove; Extra virgin olive oil to taste; Fine salt to taste

Preparation

How to prepare Flatbreads with shrimp, garlic, oil, and chili

To make the flatbreads with shrimp, garlic, oil, and chili, pour a drizzle of extra virgin olive oil in a non-stick pan and sauté a previously peeled clove of garlic 1. Meanwhile, take the fresh chili and, after rinsing it, slice it thinly 2, then sauté it in the pan along with the garlic 3.

When the garlic is well golden, add the peeled shrimp 4 and salt them to taste. Sauté them in the pan over high heat for a few minutes until they are well browned 5. Arrange the flatbreads on a cutting board and place the ingredients on top using a spoon. At this point, your flatbreads with shrimp, garlic, oil, and chili are ready to be served and enjoyed immediately!

Storage

We recommend consuming the flatbreads with shrimp, garlic, oil, and chili immediately, but if you wish, you can store them in an airtight container in the refrigerator for up to one day.

Advice

You can garnish your flatbreads with shrimp, garlic, oil, and chili with a handful of parsley to add an extra note of color and flavor!
You can use either frozen shrimp, cooking them directly in the pan without thawing for about 15 minutes, or fresh shrimp, which you will shell and cook in the pan for 10 minutes. In this case, you can shell them while keeping the tails.

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