Preheat the oven: Set to 375°F (190°C). Lightly grease a small baking dish or oven-safe skillet.

Prep the shrimp: Pat shrimp dry and chop into bite-size pieces. Season with a pinch of salt and pepper.

Sauté aromatics: In a large skillet, heat 2 tablespoons butter and the olive oil over medium heat. Add garlic and red pepper flakes. Cook 30–60 seconds until fragrant, not browned.

Cook the shrimp: Add shrimp and cook 2–3 minutes, stirring, until just opaque. Do not overcook—they’ll finish in the oven.

Deglaze: Pour in the wine or broth and simmer 1 minute to reduce slightly. Stir in 1 tablespoon butter, lemon zest, and 1 tablespoon lemon juice. Taste and season. Remove from heat and let cool slightly.

Make the creamy base: In a bowl, mix cream cheese, mayo, and yogurt until smooth. Fold in Parmesan, mozzarella, and most of the parsley (save some for garnish). Add a pinch of salt and pepper.

Combine: Fold the garlicky shrimp and pan juices into the cheese mixture. If it seems too thick, add another teaspoon of lemon juice or a splash of broth.

Assemble: Spread mixture into the prepared dish. Top with a small handful of extra mozzarella and dot with the remaining 1 tablespoon butter for a golden finish.

Bake: Bake 15–18 minutes, until bubbly at the edges and lightly browned on top. For extra color, broil 1–2 minutes, watching closely.

Finish and serve: Sprinkle with remaining parsley and an extra squeeze of lemon if you like. Serve hot with toasted bread, crackers, or veggies.