• Preheat broiler. Heat 1 tbsp oil in large skillet set over medium heat; cook shrimp, garlic, 1/4 tsp each salt and pepper, and red pepper flakes for 2 to 3 minutes or until shrimp are cooked through. Let cool completely. Chop shrimp.
• Meanwhile, brush ciabatta bread with remaining oil. Place on baking sheet; broil for 1 to 2 minutes per side or until golden brown and toasted. Set aside.
• Preheat oven to 425˚F. Using wooden spoon, mix together cream cheese, lemon zest, and remaining salt and pepper. Mix in yogurt. Stir in shrimp, pesto and 1/3 cup Parmesan.
• Scrape into greased 1-quart baking dish; sprinkle with remaining Parmesan. Bake for 15 to 18 minutes or until golden and bubbly; sprinkle basil over top. Serve with ciabatta toasts.

Tip: Serve with veggie crudités, too, if desired.