Prep the oven and pan. Heat the oven to 375°F (190°C). Lightly grease a small baking dish or oven-safe skillet.

Pat the shrimp dry. Use paper towels to remove excess moisture so they sear instead of steam. Season lightly with salt and pepper.

Sauté the aromatics. In a large skillet, warm butter and olive oil over medium heat. Add shallot and cook 2–3 minutes until softened. Stir in garlic and cook 30–60 seconds until fragrant, not browned.

Deglaze with wine. Add white wine, scraping up any browned bits. Simmer 1–2 minutes to reduce slightly. Stir in red pepper flakes and lemon zest.

Cook the shrimp. Add shrimp to the skillet in a single layer. Cook 1–2 minutes per side until just pink and opaque. Do not overcook. Transfer shrimp to a cutting board and let cool slightly.

Chop the shrimp. Roughly chop into bite-size pieces so you get shrimp in every scoop.

Make the creamy base. In a mixing bowl, combine cream cheese, sour cream, mayonnaise, Parmesan, half the mozzarella, 1 tablespoon lemon juice, and half the parsley. Season with salt and pepper. Stir until smooth.

Fold in the shrimp. Add chopped shrimp and any skillet juices to the creamy mixture. Taste and adjust lemon, salt, and pepper. You want a bright, savory balance.

Assemble and bake. Transfer to your baking dish. Top with remaining mozzarella. Bake 15–20 minutes until bubbling at the edges and golden on top.

Finish and serve. Garnish with remaining parsley and an extra squeeze of lemon if you like. Serve warm with toasted baguette slices, crackers, or veggies.