You can easily tweak this recipe to suit your tastes a little better if you wish. For example, leave out the red pepper flakes if you aren’t fond of heat, or add a bit more parsley and lemon juice if you want a brighter, fresher flavor. Any way you like your scampi is perfect for this dip recipe. It’s best served hot so don’t let it sit too long before offering. It goes perfectly with crusty bread, but I think you could also serve this with crunchy vegetables, especially bell pepper strips, if you like. Thank you to the mastermind at Damn Delicious for sharing this recipe with us and getting me hooked on yet another cheesy dish.

 

Ingredients

2 tablespoons unsalted butter

8 ounces medium shrimp, peeled, deveined and roughly chopped

4 cloves garlic, minced

1/2 teaspoon red pepper flakes, or more, to taste

1/4 cup white wine

2 tablespoons freshly squeezed lemon juice

Kosher salt and freshly ground black pepper, to taste

4 ounces cream cheese, at room temperature

1/4 cup sour cream

3 tablespoons mayonnaise

2 tablespoons chopped fresh parsley leaves

1/2 cup shredded mozzarella cheese, divided

2 tablespoons grated Parmesan

 

Instructions

 

Preheat oven to 350 degrees F. Lightly oil a 9-inch baking dish or coat with nonstick spray.

Melt butter in a large skillet over medium high heat. Add shrimp, garlic and red pepper flakes. Cook, stirring occasionally, until pink, about 2 minutes. Stir in wine and lemon juice; season with salt and pepper, to taste.

Bring to a simmer; remove from heat and stir in cream cheese, sour cream, mayonnaise, parsley, 1/4 cup mozzarella and Parmesan.

Spread mixture into the prepared baking dish; sprinkle with remaining 1/4 cup mozzarella. Place into oven and bake until bubbly and golden, about 10-12 minutes.

Serve immediately.

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Quick tip: Keep some extra bread or dipping veggies handy, because it’s easy to run out with this delicious dip!

Recipe and image courtesy of Damn Delicious