Ingredients
- Shrimp: 1 pound medium shrimp (31-40 count per pound), peeled, deveined, and tails removed. You can use raw or pre-cooked shrimp. If using raw, ensure they are thoroughly cooked. If pre-cooked, you’ll just be warming them through with the scampi flavors.
- Butter: 6 tablespoons unsalted butter. This is crucial for that classic, rich scampi taste.
- Garlic: 5-6 cloves garlic, finely minced. Don’t skimp on the garlic; it’s a star player! For a milder flavor, you can roast the garlic beforehand.
- Dry White Wine: 1/4 cup (such as Pinot Grigio, Sauvignon Blanc, or a dry Chardonnay). If you prefer to omit alcohol, you can substitute with an equal amount of chicken broth or even a squeeze more lemon juice mixed with a little water.
- Lemon: 1 large lemon. You’ll need 2 tablespoons of freshly squeezed lemon juice and 1 teaspoon of lemon zest. Fresh lemon is key for brightness.
- Red Pepper Flakes: 1/4 to 1/2 teaspoon, or to taste. This adds a gentle warmth; adjust according to your spice preference.
- Cream Cheese: 8 ounces (1 block) full-fat cream cheese, softened to room temperature. This forms the creamy base of the dip.
- Mayonnaise: 1/3 cup good quality mayonnaise. This adds extra creaminess and a subtle tang.
- Sour Cream or Greek Yogurt: 1/4 cup full-fat sour cream or plain Greek yogurt. This contributes to the tanginess and texture.
- Parmesan Cheese: 1/2 cup freshly grated Parmesan cheese. The salty, nutty flavor of Parmesan is essential. Avoid pre-grated if possible, as freshly grated melts better and has superior flavor.
- Mozzarella Cheese: 1 cup shredded low-moisture, part-skim mozzarella cheese, divided. This provides that irresistible cheesy pull.
- Fresh Parsley: 1/4 cup chopped fresh flat-leaf parsley, plus extra for garnish. Fresh parsley brightens the dish considerably.
- Seasoning: Salt and freshly ground black pepper to taste.
- For Serving (optional but highly recommended): Sliced baguette (toasted or untoasted), assorted crackers (such as water crackers, pita chips, or buttery club crackers), celery sticks, carrot sticks, bell pepper strips.
Instructions
- Prepare the Shrimp:
- If using raw shrimp, pat them dry with paper towels. Roughly chop the shrimp into bite-sized pieces (about 1/2 to 3/4-inch chunks). You want them small enough to be easily scoopable but large enough to still have a noticeable shrimp presence in each bite.
- If using pre-cooked shrimp, simply chop them into bite-sized pieces as described above.
- Sauté the Scampi Base:
- In a large skillet or sauté pan, melt the 6 tablespoons of unsalted butter over medium heat.
- Once the butter is melted and foamy, add the 5-6 cloves of minced garlic and 1/4 to 1/2 teaspoon of red pepper flakes. Sauté for about 1-2 minutes, stirring constantly, until the garlic is fragrant. Be very careful not to burn the garlic, as this will make it bitter.
- If using raw shrimp, add the chopped shrimp to the skillet. Cook, stirring occasionally, for about 2-3 minutes per side, or until the shrimp are pink and opaque. Do not overcook, as they will cook further in the oven.
- Pour in the 1/4 cup of dry white wine (or chicken broth). Bring to a simmer and cook for 2-3 minutes, allowing the alcohol to cook off slightly and the sauce to reduce a bit.
- Stir in the 2 tablespoons of fresh lemon juice and 1 teaspoon of lemon zest.
- If using pre-cooked shrimp, add the chopped pre-cooked shrimp to the skillet at this stage, after the wine has reduced. Toss to coat and warm through for about 1-2 minutes.
- Remove the skillet from the heat. Season the shrimp mixture lightly with salt and freshly ground black pepper. Remember that the cheeses will also add saltiness. Set aside to cool slightly.
- Create the Creamy Dip Base:
- In a large mixing bowl, combine the 8 ounces of softened cream cheese, 1/3 cup of mayonnaise, and 1/4 cup of sour cream (or Greek yogurt). Using an electric hand mixer or a sturdy whisk, beat these ingredients together until smooth and well combined. Ensuring the cream cheese is truly softened is key to a lump-free dip.
- Stir in the 1/2 cup of freshly grated Parmesan cheese and 1/2 cup of the shredded mozzarella cheese (reserving the other 1/2 cup of mozzarella for topping).
- Add the 1/4 cup of chopped fresh parsley to the cream cheese mixture.
- Combine and Assemble:
- Pour the slightly cooled shrimp and garlic butter sauce from the skillet (including all those flavorful pan juices!) into the bowl with the cream cheese mixture.
- Gently fold everything together with a spatula until just combined. You want to ensure the shrimp is evenly distributed throughout the dip without overmixing. Taste the mixture and adjust seasoning with more salt, pepper, or lemon juice if needed.
- Bake the Dip:
- Preheat your oven to 375°F (190°C).
- Transfer the shrimp scampi dip mixture into a 1.5 to 2-quart oven-safe baking dish or a 9-inch pie plate. Spread it evenly.
- Sprinkle the remaining 1/2 cup of shredded mozzarella cheese evenly over the top of the dip. For an extra golden crust, you can sprinkle a tablespoon or two of extra grated Parmesan on top of the mozzarella.
- Bake to Perfection:
- Place the baking dish in the preheated oven. Bake for 20-25 minutes, or until the dip is hot, bubbly around the edges, and the cheese on top is melted, golden brown, and slightly crusty in spots. Keep an eye on it to prevent the top from becoming too dark. If it browns too quickly, you can loosely tent it with aluminum foil for the last few minutes of baking.
- Rest and Garnish:
- Once baked, carefully remove the dip from the oven. Let it rest for 5-10 minutes before serving. This allows the dip to cool slightly, making it easier to eat and preventing burnt tongues. The flavors also meld beautifully as it rests.
- Just before serving, garnish generously with additional chopped fresh parsley. A little sprinkle of red pepper flakes or a few fresh lemon wedges on the side can also add a nice visual touch.
Nutrition
- Serving Size: One Normal Portion
- Calories: 300-380