Garden-Fresh Shrimp Pesto Flatbread

Flatbreads are all the rage these days. Easy to put together with endless flavor combinations, they come together quickly and make a light weeknight dinner or appetizer before main course.

If this picture doesn’t make you want to lick the pan, I don’t know what will!

My Shrimp Pesto Flatbread uses all the flavors of my garden. It starts with a store-bought pizza crust, baked for 8 minutes until golden brown. I whip up a traditional recipe of pesto, only instead of pine nuts, this Georgia girls uses pecans. The aroma of fresh basil and parsley wafting through my food processor is mouthwatering! The succulent shrimp get sauteed in a pan with olive oil, minced garlic and cherry tomatoes, and dinner is served in literally no time at all. So, pour yourself a glass of rose and get cooking. Some Kinda Good never rang more true!

The fresh jalapenos add a touch of heat and color to the flatbread.

Some Kinda Good Shrimp Pesto Flatbread

  • 1 Store-bought Pizza Crust
  • 1 Recipe Pecan Pesto, to follow
  • 1 Pound of Shrimp, peeled and deveined
  • 1/2 Pint of Cherry Tomatoes
  • 1 fresh Jalapeno sliced into rounds
  • Parmesan Cheese, grated

Pre-heat oven to 425 degrees. Spread pizza crust evenly onto a greased baking sheet, to fit. Bake for 8 minutes or until edges begin to turn golden brown. Remove from the oven and let cool. Meanwhile, make pesto. Spread pesto over pizza crust to evenly coat. In a large skillet over medium-high heat, saute garlic for 30 seconds until fragrant, stirring constantly. Add tomatoes and cook until they begin to burst about 2-3 minutes. Season shrimp with salt and pepper, then add them to the skillet with the garlic and tomatoes. Cook until they turn pink, about 3 minutes. Place the shrimp and tomato mixture over the pizza evenly, then top with grated fresh parmesan cheese. If desired, return the baking sheet to the oven to melt the cheese. Slice and serve!

The herbs and cheese make a nice substitute for marinara and a great compliment to shrimp.

For the pesto:

  • 1 bunch (about 2 cups) basil
  • 1 cup parsley
  • 1/2 cup pecans, toasted
  • 2 cloves garlic
  • 1/4 cup olive oil
  • 1/2 cup grated parmesan cheese
  • 1/4 teaspoon of kosher salt

Blend all ingredients in a food processor until well combined. Serve on top of pizzas, with fresh bread or as a spread on your favorite sandwich.

New to Some Kinda Good?


Georgia native Rebekah Faulk Lingenfelser is a freelance writer, entertainer and food enthusiast who writes and speaks about her love of good food and the Coastal South. A Food Network Star finalist, Rebekah is the longtime Statesboro Herald food columnist and host of SKG-TV on YouTube.  She graduated from Georgia Southern University, she also attended Savannah Technical College’s Culinary Institute of Savannah. To learn more, connect with Some Kinda Good on social media, or visit