Ingredients:

  • 1 lb raw small shrimp (70/90 count), peeled and deveined
  • 2 tbsp unsalted butter
  • 5 cloves garlic, minced
  • 0.5 tsp red pepper flakes
  • 1 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 8 oz full-fat cream cheese, softened
  • 0.5 cup mayonnaise
  • 0.25 cup sour cream
  • 1.5 cups shredded mozzarella cheese, divided
  • 0.5 cup freshly grated Parmesan cheese
  • 0.25 cup fresh parsley, chopped

Instructions:

  1. Melt the unsalted butter in a large non-stick skillet over medium-high heat. Add minced garlic and red pepper flakes, sautéing for 30 seconds until pungent and fragrant.
  2. Add the shrimp to the skillet and cook for approximately 2 minutes, just until they turn pearly pink and opaque. Stir in the lemon juice and remove from heat immediately to prevent overcooking.
  3. In a medium mixing bowl, beat the softened cream cheese, mayonnaise, and sour cream until the mixture is supple and smooth.
  4. Fold in 1 cup of the mozzarella, the grated Parmesan, chopped parsley, and lemon zest. Gently fold in the sautéed shrimp along with the garlic butter juices from the pan.
  5. Transfer the mixture into a 9-inch pie dish or oven-safe skillet. Top with the remaining 0.5 cup of mozzarella cheese.
  6. Broil on high for 2-3 minutes or until the cheese is bubbling and develops a golden-brown crust. Serve hot.