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Shrimp Scampi Pizza

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Next to bacon cheeseburgers, pizza is my favorite food group! I could eat pizza every single day of the year and never get tired of it. There are so many different toppings and combinations that keep pizza from getting dull or boring. This Shrimp Scampi Pizza recipe is the perfect example of unexpected toppings taking the ordinary to extraordinary.

Check out this How to make Homemade Pizza post for detailed instructions and recipes for making pizzeria quality pizza at home.

Shrimp Scampi Pizza topped with a light garlic-lemon sauce, and mozzarella cheese on a wooden pizza peel.

This is yet another one of those recipes that has been popping in and out of my head for more than a year. Since today is National Pizza Day, I just had to finally make this creation happen!!

Shrimp Scampi Pizza with a thin, crispy crust, garlic-lemon sauce, and cheeses | cookingwithcurls.com

🦐 More seafood pizza recipes

📋 What you will need

Shrimp Scampi Pizza ingredients.
  • Olive oil and butter to sauté the garlic and fresh, raw shrimp. I used peeled, deveined, 16-count shrimp to keep the recipe quick and easy.
  • Lemon zest and juice mixed with white wine add a punch of flavor to the light and simple sauce.
  • Fresh pizza dough can be homemade or store-bought.
  • Shredded mozzarella and grated parmesan add just the right amount of flavor without being overpowering, and Italian seasoning add just the right finish to this delicious pizza.
  • Chopped Italian parsley adds a nice touch to the finished pizza, and the optional crushed red pepper flakes add a bit of heat.

Be sure to check out the detailed printable recipe card below

A whole shrimp scampi pizza on a wooden pizza peel with wine glasses in the background.

Post updated on February 9, 2022 to add improved step-by-step images.

🧑🏻‍🍳 How do you make Shrimp Scampi Pizza?

About 2:00 this afternoon, I pulled out my trusty bread machine and made my favorite Homemade Pizza Dough. I continued to peruse Pinterest while the bread machine did it’s thing. Thirty minutes before the dough was ready, I put my baking stone into the cold oven and set the temperature to 500 degrees!! This little step makes a huge difference in how the crust cooks.

While the dough is resting, heat the oil and butter in a large skillet over medium-low heat. Add the garlic and lemon zest and cook for one minute.

Lemon zest, minced garlic, butter and oil in a large skillet.

Add the white wine and lemon juice and cook for an additional 2 minutes.

Minced garlic, lemon zest, lemon juice, and wine in a large skillet.

Add the shrimp and cook only until pink.

Shrimp, garlic, wine, lemon zest and juice in a large skillet.

Remove from the pan and set aside. Roll out dough on a well floured surface.

Pizza dough circle on a flour covered marble board.

Then place on a cornmeal covered pizza peel {or the backside of a flat baking sheet} and brush with garlic-lemon sauce.

Pizza dough circle on parchment paper topped with garlic lemon sauce.

Be generous, but don’t turn the top of the pizza into a lake. 😉  Add the shrimp, mozzarella and Parmesan cheeses.

Pizza dough topped with sauce, shrimp, shredded mozzarella and grated parmesan cheese on a sheet of parchment paper.

Sprinkle with Italian seasoning and slide onto the hot baking stone.

Shrimp Scampi Pizza on a pizza stone in the oven.

Bake for 8 to 10 minutes, until the cheese is melted and bubbly.

Shrimp Scampi Pizza on a wood pizza peel.

Garnish with Italian parsley and serve with red pepper flakes if desired.

A slice of Shrimp Scampi Pizza with puffy Homemade Crust.

You have probably noticed that I like my pizza crust thin and crispy. One of these days I will get around to posting a thick crust pizza.

The pizza was done, photographed and eaten by 4:20 pm before the sunlight was completely gone, lol! I will be using the other half of the pizza dough to remake my Breakfast Pizza tomorrow morning….Yum!

Sliced Shrimp Scampi Pizza on parchment paper with two glasses of white wine in the background.

📌 Recipe Notes & Tips

  • For a lighter, airier pizza crust you must try this Italian Pizza Dough recipe! No bread machine is required, it is made with a mixer and rises in a bowl.
  • Store leftover pizza in an airtight container in the refrigerator for one to two days.
  • To reheat pizza – place pizza in an air fryer set to 280 degrees and heat for 5 minutes. Preheat traditional oven to 250 – 300 degrees and place the pizza on a cookie sheet for approximately 5 minutes.
  • All ovens bake differently, cooking time are approximate.

🥣 Tools used to create this recipe

You can see the rest of my favorite kitchen tools and gadgets here in my Amazon Affiliate Page. I earn a small commission when you purchase through my links, at no cost to you, so I can keep bringing you more delicious recipes!

  • The pizza stone that I used for this pizza was purchased from Pampered Chef. I also have several others, including this 16″ round one, and a rectangle stone that I use on the grill.
  • A Pizza Peel is a handy tool to have around to get your pizza on and off of a hot pizza stone!
  • Parchment Paper Sheets are a clean and easy way to transfer your pizza.
  • A Box Grater makes shredding mozzarella a breeze, and a Microplane is perfect for zesting the lemon and grating the Parmesan.
  • Minced garlic is simple with a Garlic Rocker used on a Cutting Board to keep those kitchen counters clean.

🍕More delicious Pizza recipes

If you love this recipe, please rate it five stars and help me share on facebook and to help other readers in our community!

What’s the most unusual pizza that you have even made or eaten?


A whole shrimp scampi pizza topped with shrimp, melted cheese, and Italian parsley.

Shrimp Scampi Pizza

Shrimp Scampi Pizza topped with a light garlic-lemon sauce, shrimp, and two types of cheese.
4.29 from 157 votes
Print Rate
Course: Main Course
Cuisine: American, Italian
Keyword: shrimp pizza recipe
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4 servings
Calories: 637kcal
Author: Lisa Johnson


  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 3 large cloves fresh garlic minced
  • .25 cup white wine substitute seafood stock if desired
  • 1 lemon zest and juice
  • 1 pound 16 count fresh shrimp peeled, deveined, and rinsed
  • 1 pound fresh pizza dough
  • 1 cup shredded mozzarella cheese
  • .25 cup grated Parmesan cheese
  • .75 teaspoon Italian seasoning


  • Place baking stone in oven and preheat to 500 degrees for ONE HOUR!
  • In a large skillet, melt butter and oil over medium-low heat. Add the garlic and lemon zest, cook for one minute.
  • Add the wine and lemon juice, simmer for 2 minutes.
  • Add shrimp and cook only until pink. Remove from pan and set aside.
  • Roll out pizza dough. Place on a cornmeal or parchment paper lined pizza peel.
  • Brush dough with garlic-lemon sauce from pan. Be generous. but you don’t want your pizza to look like a lake.
  • Top with shrimp, mozzarella cheese, Parmesan cheese, and sprinkle with Italian seasoning.
  • Slide pizza onto preheated baking stone and bake for 8 to 10 minutes, until cheese is bubbly.
  • Serve with red hot pepper flakes.


  • For a lighter, airier pizza crust you must try this Italian Pizza Dough recipe! No bread machine is required, it is made with a mixer and rises in a bowl.
  • Store leftover pizza in an airtight container in the refrigerator for one to two days.
  • To reheat pizza – place pizza in an air fryer set to 280 degrees and heat for 5 minutes. Preheat traditional oven to 250 – 300 degrees and place the pizza on a cookie sheet for approximately 5 minutes.
  • All ovens bake differently, cooking times are approximate.


Calories: 637kcal | Carbohydrates: 58g | Protein: 40g | Fat: 25g | Saturated Fat: 10g | Cholesterol: 328mg | Sodium: 1974mg | Potassium: 159mg | Fiber: 2g | Sugar: 8g | Vitamin A: 420IU | Vitamin C: 19.2mg | Calcium: 388mg | Iron: 6mg

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  1. I would eat all of these pizzas!! I just adore pizza, and you really can make so many different varieties. Let the creativity roll. I always want to crawl into your posts and eat your photos:)

  2. I literally just salivated when I saw your first picture. The best pizza I ever ate was at Regina’s in Boston, and it was a shrimp scampi pizza. I have got to try to make this, but I confess I will not be making my own dough! Pinned.

    1. 5 stars
      LOVE the shrimp scampi pizza!! I made one before, but I’m making 2 large ones for supper tonight! I use store bought prepared pizza dough and since I’m in South Louisiana, I add a touch of liquid crab boil when cooking my shrimp! DELISH!!

  3. This shrimp pizza looks great and fun to make, and fast! I also like the idea of baking the pizza on a stone in the oven. Definitely have to try this one out. Really enjoy stopping by your blog. Although I don’t eat meat, you still have a wide range of other suggestions 🙂 i’ll pin some of them.

  4. Looks incredible! I think I need to make this recipe this week. 🙂 If you’re looking for a new link party, my co-hostesses and I would LOVE for you to share this at Show Me Saturday this weekend.

  5. Oh my, that looks heavenly!! I am soooo hoping to get a baking stone and pizza peel for my birthday this summer… I’m drooling looking at those pictures 😀

  6. Oh my goodness! My husband would love this! I’m excited to try your thin crust… I haven’t found one yet that I love. Beautiful pics, by the way!

  7. I love the shrimp scampi pizza!! I make a similar one with alfredo sauce and both shrimp and crab meat!! I would love for you to share them On My 2 Favorite Things on Thursday – Link Party, it’s going on now!! I would love to have you!!

  8. That’s how I make my pizza too. Except I don’t have a pizza peel, so I take the pizza pan out of the oven (it is a cast iron one and has handles). I am dying to make this version.

    Don’t you just love bread machine for all things bread?

    1. I have not tried my cast iron pizza pan yet, I should make my next pizza that way!! I do love my bread machine, Mila. It is the one machine in my kitchen that will always get replaced when it breaks down, LOL.

  9. Thanks for sharing the recipe! I sometimes get stuck in a rut with the same old toppings on my pizza, and shrimp is a great way to mix it up!

  10. Have you thought about pulsing the shrimp in a food processor for 10-20 seconds or dicing up the shrimp before you cook them. That might make a move evenly distributed portion of shrimp. Just a thought.

  11. I have made this several times, and it’s a favorite of my fiancé, thanks so much for sharing this delicious recipe.

  12. Hi, I’m going to make this right now , I was thinking about adding fresh basil, sundries tomatoes and kalamata olives and possibly feta or myzithra cheese. Any suggestions on that combo?

  13. The most unusual pizza I ever made was a shrimp pesto pizza with goat cheese that I found some place on pinterest. It was yummy! This one looks fantastic as well!

  14. Mmm – two of my favorite things, pizza and shrimp! Sounds delicious, and the recipe looks pretty easy to follow without a whole lot of ingredients. Pinned. Found you at the Inspiration Monday Party from Scattered Thoughts of a Crafty Mom.

  15. And here I was thinking that I’m tired of eating pizza…perhaps I’m just not having the right pizza! This one looks like a must try!

  16. 5 stars
    This was sooooo amazing! Phil made the yummy face multiple times (rolling his eyes and groaning in ecstasy and saying things I can’t repeat here) so it’s def a winner! I used your dough recipe too, and it was incredible! You rock, girl!!!


  17. Amazing! Made for my husband who is a picky eater and he had to stop himself from eating the entire pie. Heating the stone in advance gave us a very crispy crust which we loved. I did have turn the heat up a bit to get the wine to simmer and reduce. Loved it!

  18. 5 stars
    OK! i made this last night and wowowowow… i probably 4x the amount of garlic and put more lemon sauce on the pizza than you recommended. not one regret. awesome recipe. thank you!!!!!!!!

  19. 5 stars
    Wonderful pizza that my family devoured! I substituted chicken broth for the white wine (only because I didn’t have any) and it still tasted great. We will make this awesome pizza again and again.

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