Creamy shrimp scampi dip

I caught a glimpse of this recipe on Food network and it was a must make. 

Rich and creamy and so delicious it's definitely on my menu for the holidays.

I made a few adjustments as will be noted in red in the below recipe.

Enjoy!

8 ounces cream cheese, at room temperature

1 cup shredded part-skim mozzarella

1 cup sour cream

1/2 cup mayonnaise

1/2 cup grated Parmesan

4 tablespoons plain dried breadcrumbs

Kosher salt(I used regular salt)

2 tablespoons unsalted butter, plus 1 tablespoon melted unsalted butter(I used salted butter)

1 pound large peeled and deveined shrimp, tails discarded, cut into 1/4-inch pieces(I used frozen shrimp and thawed slightly and cut into pieces)

6 cloves garlic, thinly sliced(1 used 2 cloves garlic)

Large pinch crushed red pepper flakes

1/2 cup dry white wine( 
I used 2 oz.)

1/2 cup fresh parsley leaves, finely chopped(I used 1 tablespoon dried parsley)

1 teaspoon lemon zest

Slices of crusty bread and/or crackers, for serving

Beat the cream cheese, mozzarella, sour cream, mayonnaise, Parmesan, 2 tablespoons of breadcrumbs and 1/2 tsp. salt in a mixer.  Cover and refrigerate until ready to add shrimp.

Melt two tablespoons butter in a large pan over medium low heat.  Add the shrimp, garlic, 1/4 tsp. salt and red pepper flakes and cook stirring frequently until the shrimp turn pink and are cooked through.  About 2 minutes(there will be liquid still in skillet).  Remove from heat and let shrimp to cool.

Meanwhile mix together parsley and remaining two tablespoon breadcrumbs and 1 tablespoon melted butter, lemon zest and pinch of salt in a small bowl.

Stir the shrimp, pan sauce and cream cheese mixture together to combine, transfer to a 2 qt. baking dish. Sprinkle the breadcrumb mixture over the dip and bake until hot and bubbly about 15 to 20 minutes.  Switch oven to broil and cook until top is golden 1 to 3 minutes. Let rest for a few minutes and then serve hot with bread and or crackers.

Delish!