📝 About This Recipe
This luxurious dip reimagines the classic Italian-American pasta dish as a warm, bubbling appetizer that is perfect for entertaining. Succulent shrimp are sautéed in a rich pool of garlic-infused butter and white wine, then folded into a velvety base of cream cheese and nutty Gruyère. Topped with a golden, buttery panko crust, every scoop delivers a bright burst of lemon and fresh parsley that will have your guests reaching for seconds.
🥗 Ingredients
The Shrimp Base
- 1 pound Raw Shrimp (peeled, deveined, tails removed, and chopped into 1/2-inch pieces)
- 2 tablespoons Unsalted Butter
- 5 cloves Garlic (minced)
- 1/4 cup Dry White Wine (such as Pinot Grigio or Sauvignon Blanc)
- 1/2 teaspoon Red Pepper Flakes (adjust for desired heat)
The Creamy Mixture
- 8 ounces Cream Cheese (softened to room temperature)
- 1/2 cup Sour Cream (full fat preferred)
- 1/4 cup Mayonnaise (high quality)
- 1 cup Gruyère Cheese (freshly shredded)
- 1/2 cup Parmesan Cheese (freshly grated)
- 1 Lemon (zested and juiced)
- 1/4 cup Fresh Parsley (finely chopped)
- 1/2 teaspoon Black Pepper (freshly cracked)
The Topping
- 1/2 cup Panko Breadcrumbs
- 1 tablespoon Unsalted Butter (melted)
- 1 tablespoon Fresh Chives (for garnish)
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C). Lightly grease a 1-quart baking dish or a 9-inch cast-iron skillet with butter or non-stick spray.
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2
In a large skillet over medium heat, melt 2 tablespoons of butter. Add the minced garlic and red pepper flakes, sautéing for about 1 minute until fragrant but not browned.
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3
Add the chopped shrimp to the skillet. Cook for 2-3 minutes, stirring occasionally, until the shrimp just turn pink and are opaque. Do not overcook as they will finish in the oven.
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4
Pour in the white wine and lemon juice. Increase heat slightly and simmer for 2 minutes until the liquid has reduced by half. Remove from heat and set aside to cool slightly.
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5
In a large mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise. Use a hand mixer or a sturdy spatula to beat until the mixture is completely smooth.
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6
Fold in the shredded Gruyère, half of the Parmesan, the lemon zest, black pepper, and fresh parsley.
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7
Gently fold the cooked shrimp and all the buttery garlic pan juices into the cream cheese mixture until evenly distributed.
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8
Transfer the mixture to your prepared baking dish, smoothing the top with a spatula.
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9
In a small bowl, toss the panko breadcrumbs with the remaining Parmesan cheese and 1 tablespoon of melted butter until the crumbs are evenly coated.
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10
Sprinkle the panko mixture evenly over the top of the dip.
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11
Bake for 20-25 minutes, or until the dip is bubbling around the edges and the breadcrumbs have turned a beautiful golden brown.
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12
Remove from the oven and let it rest for 5 minutes. Garnish with fresh chives and an extra sprinkle of parsley before serving warm.
💡 Chef's Tips
Always use fresh lemon juice and zest; the bottled juice lacks the essential oils needed to cut through the richness of the cheese. If you don't want to use wine, substitute with a splash of seafood stock or extra lemon juice mixed with a little water. Ensure your cream cheese is truly at room temperature to avoid a lumpy texture in your dip. For the best melt, grate your Gruyère and Parmesan from a block rather than buying pre-shredded bags which contain anti-clumping starches. Don't chop the shrimp too small; 1/2-inch pieces ensure you get a meaty bite of seafood in every scoop.
🍽️ Serving Suggestions
Serve with toasted baguette slices rubbed with a raw garlic clove for extra punch. Pair with crisp, salty pita chips or sturdy butter crackers. For a low-carb option, serve alongside chilled cucumber slices or blanched asparagus spears. Accompany with a chilled glass of the same dry white wine used in the recipe, like a crisp Vermentino or Sauvignon Blanc. A side of marinated olives or a bright arugula salad helps balance the richness of the dip.