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1
Position an oven rack in the top position, and preheat the oven to 375 degrees F.
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2
Beat the cream cheese, mozzarella, sour cream, mayonnaise, Parmesan, 2 tablespoons of the breadcrumbs and 1/2 teaspoon salt in a large bowl with an electric mixer on medium high until smooth.
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3
Cover and refrigerate until ready to add the shrimp.
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4
Melt 2 tablespoons butter in a large skillet over medium-low heat.
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5
Add the shrimp, garlic, 1/4 teaspoon salt and the red pepper flakes, and cook, stirring frequently, until the shrimp just start to turn pink, about 2 minutes.
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6
Add the wine, bring to a simmer and cook until the shrimp are pink and cooked through, about 2 minutes (there will be some liquid left in the skillet).
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7
Remove the skillet from the heat, and let the shrimp cool completely.
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8
Meanwhile, mix together the parsley, the remaining 2 tablespoons breadcrumbs and 1 tablespoon melted butter, the lemon zest and a pinch of salt in a small bowl.
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9
Stir the shrimp and cream cheese mixtures together to combine; transfer to a 2-quart baking dish.
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10
(The dip and breadcrumb mixture can be covered and refrigerated overnight separately at this point.)
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11
Sprinkle the breadcrumb mixture over the dip, and bake until hot and bubbly, 15 to 20 minutes.
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12
Switch the oven to broil, and cook until the top is golden brown, 1 to 3 minutes.
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13
Let rest for a few minutes, then serve hot with bread and/or crackers.
