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

Prep the shrimp: Pat shrimp dry, then chop into pea-sized pieces. Season with a pinch of salt, black pepper, and the Old Bay or Cajun seasoning.

Sauté the shrimp: Heat olive oil or butter in a skillet over medium-high. Add shrimp and cook 1–2 minutes until just pink and barely cooked through. Remove from heat and let cool slightly.

Mix the creamy base: In a bowl, beat cream cheese until smooth. Stir in sour cream, mayonnaise, hot sauce, Worcestershire, smoked paprika, lemon zest, and lemon juice. Taste and add salt and pepper as needed.

Add the mix-ins: Fold in garlic, most of the scallions, half the shredded cheese, all the Parmesan, and the cooked shrimp. Don’t overmix; keep it chunky.

Assemble: Spread the mixture into the baking dish. Top with the remaining shredded cheese.

Bake: Bake 15–20 minutes until hot and bubbling around the edges. If you want extra browning, broil for 1–2 minutes, watching closely.

Finish and serve: Sprinkle with remaining scallions and parsley. Let it rest 5 minutes, then serve warm with your favorite dippers.