Preheat the Oven:

• Set your oven to 375°F (190°C) and lightly grease or line a 9×13-inch baking dish with parchment paper.

Cook the Pasta:

• Prepare the pasta according to the package instructions until al dente. Drain and set aside.

Sauté Aromatics:

• In a large skillet, melt butter over medium heat. Add the minced garlic and red pepper flakes, sautéing for 1 minute until fragrant.

Cook the Shrimp:

• Add the shrimp to the skillet and cook for 3-4 minutes, until pink and opaque. Remove from the skillet and set aside.

Prepare the Sauce:

• Pour white wine (or chicken broth) into the skillet, scraping up any browned bits from the bottom. Simmer for 2 minutes to reduce slightly.

• Stir in lemon juice, lemon zest, and heavy cream. Bring to a simmer for 2-3 minutes, allowing the sauce to thicken. Season with salt and pepper to taste.

Toss the Pasta:

• Add the cooked pasta to the skillet and toss to coat in the creamy sauce.

Assemble the Dish:

• Transfer the pasta mixture into the prepared baking dish. Arrange the cooked shrimp on top of the pasta.

Add Cheese:

• Sprinkle grated Parmesan and shredded mozzarella evenly over the top.

Bake:

• Bake for 15-20 minutes until the cheese is melted, bubbly, and slightly golden.

Garnish and Serve: