Preheat your oven to 190°C and lightly grease a medium baking dish. This ensures even cooking and prevents sticking for a better presentation.

Pat the shrimp dry to remove excess moisture, which can hinder browning. Toss the shrimp with paprika, Italian seasoning, Old Bay, and black pepper to ensure each piece is evenly coated.

Melt the unsalted butter in a skillet over medium heat. Add minced garlic and sauté for about 30–60 seconds until fragrant and lightly golden. This step enhances the garlic flavor, critical for the depth of the sauce.

Pour the chicken or seafood broth into the skillet, followed by heavy cream. Stir in sour cream and half of the Parmesan cheese. Simmer for 3–4 minutes until the sauce thickens slightly and coats the back of a spoon.

Place the seasoned shrimp into the greased baking dish in a single layer to prevent overcrowding. Pour the garlic cream sauce over shrimp uniformly. Top with mozzarella, remaining Parmesan, and optional panko breadcrumbs for texture.

Uncover and bake the casserole for 18–22 minutes. Look for shrimp to turn opaque and the top to become golden brown and bubbly, key indicators of doneness.

Drizzle the dish with lemon juice and sprinkle fresh parsley for added brightness before serving. These garnishes enhance both flavor and presentation.