Begin by patting the shrimp completely dry with paper towels. This step is crucial because removing excess moisture allows the shrimp to develop better flavor and prevents the casserole from becoming watery. Once dry, season the shrimp lightly with salt, black pepper, and paprika, tossing gently so each piece is evenly coated without overpowering the natural sweetness of the shrimp.

Place a large skillet over medium heat and add the butter. Let it melt fully but do not allow it to brown. Add the shrimp in a single layer and cook for about 1–2 minutes per side, just until they turn pink and opaque. Avoid overcooking at this stage, as the shrimp will finish cooking in the oven. Remove the shrimp from the skillet and set them aside on a plate.

Lower the heat slightly and, using the same skillet, add the minced garlic. Stir gently for about 20–30 seconds, just until fragrant. Keep a close eye on it, as garlic can burn quickly and turn bitter if cooked too long.

Add the cream cheese to the skillet and stir slowly as it begins to soften. Keep the heat low and be patient, stirring continuously to help it melt evenly and become smooth without sticking or scorching on the bottom of the pan.

Gradually pour in the heavy cream while stirring constantly. At first, the mixture may look thin or slightly separated, but continue stirring gently. As it warms, the sauce will come together into a smooth, cohesive, and silky base.

Add the shredded mozzarella and grated parmesan cheese a little at a time, stirring after each addition until fully melted. The sauce should become thick, creamy, and glossy. Taste at this stage and adjust seasoning if needed, keeping in mind that parmesan adds saltiness.

Gently fold the cooked shrimp back into the cheese sauce, making sure each piece is well coated. Once combined, turn off the heat. You’re simply bringing everything together here, not cooking further.

Transfer the shrimp and cheese mixture into a lightly greased baking dish. Use a spatula to spread it out evenly so the shrimp are distributed throughout the sauce rather than clustered in one area.

Place the dish into a preheated oven set to 375°F (190°C) and bake until the casserole is bubbling gently around the edges and lightly golden on top. This usually takes about 18–22 minutes, depending on your oven.

Remove the casserole from the oven and let it rest for about 5 minutes before serving. This short resting time allows the sauce to thicken slightly and settle, making the casserole easier to serve and even more satisfying to eat.