Preheat your oven to 375°F (190°C).

In a large pot, bring salted water to a boil and cook the pasta until al dente, about 8–10 minutes. Drain and set aside.

In a large skillet, melt 2 tablespoons of butter over medium heat. Add minced garlic and red pepper flakes, sauté for 1 minute until fragrant.

Add thawed shrimp to the skillet and cook for 3–4 minutes until they turn pink and opaque. Remove from skillet.

Pour in 1/2 cup of white wine or chicken broth and simmer for 2 minutes, scraping the skillet's bottom.

Stir in lemon juice, lemon zest, and 1 cup of heavy cream, letting it simmer for 3 minutes until slightly thickened.

Combine the cooked pasta with the sauce in the skillet, seasoning generously with salt and pepper.

Transfer the pasta to a greased baking dish and layer with the sautéed shrimp on top.

Sprinkle 1/2 cup of grated Parmesan and 1 cup of shredded mozzarella over the top.

Bake in the oven for 15–20 minutes until the cheese is melted and golden brown.

Remove from the oven, let it rest for a few minutes, garnish with parsley, and serve warm.