Prep the pans. Heat your oven to 375°F (190°C). Lightly oil a standard muffin tin or line it with silicone liners. This helps the cheese cups release cleanly.

Make the cheese base. In a bowl, mix the grated Parmesan and shredded mozzarella. Spoon about 2 tablespoons of the mixture into each muffin cup. Press gently to cover the bottom and slightly up the sides.

Bake the cups. Bake for 7–9 minutes, until the edges are golden and the centers look set. Remove from the oven and let them cool in the tin for 5 minutes so they firm up.

Release the cups. Use a thin spatula or knife to lift each cheese cup from the pan. Set them on a cooling rack to stay crisp.

Season the shrimp. Pat the shrimp dry with paper towels. Toss with salt, pepper, and Old Bay or paprika if using.

Sauté the garlic. Heat a large skillet over medium heat. Add 1 tablespoon olive oil and 3 tablespoons butter. When the butter foams, add the minced garlic. Cook 30–45 seconds, just until fragrant. Don’t brown it.

Cook the shrimp. Add the shrimp in a single layer. Cook 1–2 minutes per side, until opaque and pink. Avoid overcooking; they turn rubbery fast.

Finish with lemon and herbs. Turn off the heat. Stir in the remaining 2 tablespoons butter, lemon zest, a squeeze of lemon juice, red pepper flakes, and chopped parsley. Taste and adjust salt and pepper.

Assemble. Spoon warm garlic butter shrimp into each cheese cup. Drizzle a little pan butter over the top.

Serve. Add extra parsley and a squeeze of lemon. Serve warm, while the cups are crisp and the shrimp are juicy.