Preheat your oven to 375°F (190°C).

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

In a large skillet, melt the butter over medium heat. Add the garlic and red pepper flakes, and sauté until fragrant, about 1 minute.

Add the shrimp to the skillet and cook until they are pink and opaque, about 3-4 minutes. Remove the shrimp and set aside.

Pour the white wine into the skillet and let it simmer for 2 minutes, scraping up any bits from the bottom of the pan.

Stir in the lemon juice, lemon zest, and heavy cream. Bring to a gentle simmer.

Add the cooked pasta to the skillet, tossing to coat in the sauce. Season with salt and pepper to taste.

Transfer the pasta mixture to a large baking dish. Arrange the shrimp on top.

Sprinkle the Parmesan and mozzarella cheeses over the pasta and shrimp.

Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.

Remove from the oven and garnish with chopped parsley before serving.

For a lighter version, you can substitute half-and-half for the heavy cream. If you have picky eaters who aren’t fans of shrimp, try using cooked chicken or even a mix of vegetables like broccoli and bell peppers. You can also add a sprinkle of breadcrumbs on top before baking for a crunchy topping. Feel free to adjust the amount of garlic and red pepper flakes to suit your family’s taste preferences.