Ingredients:

  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 pound large shrimp, peeled and deveined
  • 1/2 cup dry white wine
  • 1/4 cup lemon juice, freshly squeezed
  • 1/4 cup unsalted butter, cut into small cubes
  • 1/4 cup chopped fresh parsley, plus more for garnish
  • Salt and freshly ground black pepper to taste
  • 8 ounces cream cheese, softened
  • 1/2 cup milk
  • 1/2 cup grated Parmesan cheese
  • 1 cup shredded mozzarella cheese

Instructions:

  1. Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for another minute until fragrant.
  2. Add shrimp to the skillet and cook until pink and opaque, about 3-4 minutes. Don't overcook them!
  3. Pour in white wine and lemon juice, scraping up any browned bits from the bottom of the pan. Let it simmer for a minute or two to reduce slightly.
  4. Stir in butter and parsley. Season with salt and pepper to taste. Remove from heat.
  5. In a mixing bowl, whisk together softened cream cheese and milk until smooth. Stir in Parmesan cheese.
  6. Spread the cream cheese mixture evenly in the bottom of the baking dish.
  7. Pour the shrimp mixture over the cream cheese layer.
  8. Sprinkle mozzarella cheese evenly over the top.
  9. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
  10. Garnish with fresh parsley and serve immediately.