Shrimp Alfredo on Naan Bread

Ingredients

• cooking spray
• aluminum foil
• 2 tablespoons olive oil, divided
• salt and ground black pepper to taste
• ¼ pound butter
• 8 fluid ounces heavy cream
• ¾ cup grated Parmesan cheese
• 1 pound large shrimp, peeled and deveined
• 2 (8.8 ounce) packages 2-pack garlic naan bread
• ½ cup shredded Italian cheese blend, or to taste
• ½ cup shredded Asiago cheese, or to taste

Step 1

Heat your oven to 425°F (220°C). Line three baking sheets with foil and give them a quick spray with cooking spray. Toss the onion, bell pepper, mushrooms, zucchini, broccoli, and cauliflower in a bowl with a tablespoon of olive oil, plus some salt and pepper. Spread the veggies out on one of the baking sheets and roast them for about 15 minutes, until they’re tender. Once done, take them out and lower the oven temperature to 400°F (200°C).

Step 2

While the veggies are roasting, melt the butter in a saucepan over medium-low heat. Stir in the heavy cream and Parmesan, cooking gently until the sauce thickens and becomes smooth—this should take around 10 minutes. Meanwhile, heat the other tablespoon of olive oil in a skillet over medium heat. Add the garlic and cook it until it’s golden and fragrant, about 1 to 2 minutes. Pat the shrimp dry with paper towels, then add them to the skillet. Turn up the heat to medium-high and cook the shrimp until they’re pink and cooked through, about 3 to 4 minutes.

Step 3

Lay two naans on each of the other two baking sheets you prepared. Give the tops a light spray of cooking spray, then spread a generous layer of the Parmesan cream sauce over each one, going all the way to the edges. Pile on the roasted veggies, then add the shrimp. Spoon any leftover sauce over the shrimp, and sprinkle the shredded Italian and Asiago cheeses on top.

Step 4

Pop the naans into the oven and bake for 10 to 15 minutes, until the cheese is melted and bubbly and the bottoms are starting to crisp up. Enjoy!