Pesto shrimp flatbreads with tomato and arugula
Two flatbreads topped with butter-based pesto shrimp, melted cheese, and fresh greens make a simple supper that tastes like you tried harder than you did. The shelf provides everything warm and briny; you add what the shrimp needs to feel finished.
About 210 calories a serving, 37 g protein, 11 g carbohydrate, 3 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.
To buy
- 1 medium ripe tomato
- 2 cups fresh arugula
From your shelf
- 2 pesto shrimp flatbreads
- 1 package (about 10 oz) pesto shrimp
Staples
- 1 tablespoon olive oil
- Heat your oven to 425°F [220°C]. Arrange the two flatbreads on a baking sheet and warm them in the oven for 3 to 4 minutes while you prepare the toppings.
- Slice the tomato into thin rounds. Toss the arugula in 1 tablespoon of olive oil and a pinch each of salt and pepper.
- Remove the flatbreads from the oven. Divide the pesto shrimp between them, spreading it evenly over the surface. Return the baking sheet to the oven and bake until the shrimp is heated through and the cheese on top is bubbling, about 4 to 5 minutes.
- Slide the flatbreads onto two plates. Top each one with half of the tomato slices and half of the dressed arugula. Serve at once.
Note Swap the arugula for fresh spinach or mixed greens if that is what you have. Leftovers keep covered in the refrigerator for one day; reheat gently in a 325°F [160°C] oven. Add a wedge of lemon at the table.
On the label
PESTO SHRIMP: SHRIMP, BUTTER, WATER, BASIL PASTE (BASIL, CANOLA OIL AND OLIVE OIL, CITRIC ACID, SALT, BLACK PEPPER), GARLIC, EXTRA VIRGIN OLIVE OIL, CONTAINS 2% OR LESS OF EACH OF THE FOLLOWING: BLACK PEPPER, CITRIC ACID (AS A PRESERVATIVE), GRATED ROMANO AND PARMESAN CHEESES (GRATED ROMANO CHEESE [MADE FROM SHEEP'S AND COW'S MILK, SALT, ENZYME], GRATED PARMESAN CHEESE [MILK, SALT, ENZYME]), SALT, SODIUM BISULFITE (AS A PRESERVATIVE), SODIUM TRIPOLYPHOSPHATE (TO RETAIN MOISTURE), TAHINI PASTE (SESAME SEEDS). FLATBREAD: ENRICHED WHEAT FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, ASCORBIC ACID ADDED AS A DOUGH CONDITIONER, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, SOYBEAN OIL, YEAST, CONTAINS 2% OR LESS OF EACH OF THE FOLLOWING: CALCIUM PROPIONATE (AS A PRESERVATIVE), ENZYMES, GUAR GUM, LEAVENING (SODIUM ACID PYROPHOSPHATE, BAKING SODA, MONOCALCIUM PHOSPHATE), NONFAT DRY MILK, SODIUM STEAROYL LACTYLATE, SUGAR, SULFITING AGENTS (AS A PRESERVATIVE), WHEAT FLOUR, WHEAT GLUTEN. CHEESE: LOW MOISTURE PART SKIM MOZZARELLA CHEESE (PASTEURIZED PART SKIM MILK, CHEESE CULTURE, SALT, ENZYME, POTATO STARCH [TO PREVENT CAKING], POWDERED CELLULOSE [TO PREVENT CAKING], NATAMYCIN [A NATURAL MOLD INHIBITOR]).
Seapak, frozen dinners & entrees, serving 113 g, package 16 OZ/1 LB/453 g. Ingredients as printed on the label.
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Cooks as shrimp, naan, pesto. Half of it left? Use up the shrimp.