Prep and preheat. Heat the oven to 375°F (190°C). Lightly grease a small baking dish (about 1 to 1.5 quarts).

Season and chop the shrimp. Pat shrimp dry, remove tails if attached, and chop into small bite-size pieces. Sprinkle lightly with salt and pepper.

Sauté the aromatics. In a large skillet, warm butter and olive oil over medium heat. Add garlic and red pepper flakes. Cook 30–45 seconds, just until fragrant—don’t brown the garlic.

Cook the shrimp. Add chopped shrimp and cook 2–3 minutes, stirring, until just pink and barely cooked through. Transfer shrimp to a plate, leaving any juices in the pan.

Deglaze with wine. Pour wine into the skillet. Simmer 1–2 minutes, scraping up any bits, until reduced by about half. Stir in lemon juice and zest, then remove from heat. This creates that classic scampi flavor.

Make the creamy base. In a bowl, beat cream cheese until smooth. Mix in sour cream and mayonnaise until no lumps remain.

Add cheeses and herbs. Stir in 1/2 cup mozzarella, all the Parmesan, parsley, salt, and pepper.

Combine everything. Fold the shrimp and the pan sauce into the creamy mixture. Taste and adjust salt, pepper, and lemon if needed. It should be savory with a bright finish.

Assemble and bake. Spread mixture into the baking dish. Top with the remaining 1/4 cup mozzarella. Bake 15–18 minutes, until hot and bubbling around the edges.

Finish under the broiler (optional). For a golden top, broil 1–2 minutes, watching closely.

Garnish and serve. Let it rest 5 minutes. Sprinkle with more parsley and serve warm with toasted bread or crackers.