Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil and cook the pasta until al dente, around 8-10 minutes. Drain and return to pot.

Melt 4 tablespoons of butter in a large skillet over medium heat. Add 4 minced garlic cloves and a pinch of red pepper flakes. Sauté for 1-2 minutes.

Add 1 pound of shrimp to the skillet and cook for 3-4 minutes until pink and opaque. Remove shrimp and set aside.

Pour 1 cup of white wine or chicken broth into the skillet and scrape the browned bits. Let it simmer for 2 minutes, then stir in the juice and zest of one lemon and 1 cup of heavy cream. Simmer to create a sauce.

Add the drained pasta and toss to coat in the sauce. Season with salt and pepper to taste.

Transfer the creamy pasta mixture into a greased baking dish. Nestle the cooked shrimp on top and sprinkle with mozzarella and parmesan cheese.

Bake for 15-20 minutes until the cheese is melted and bubbly. Cover with foil if browning too quickly.

Remove from the oven and let rest for a few minutes. Garnish with fresh parsley and serve warm.