Cooking Instructions

• Preheat 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 minced garlic and red pepper flakes, sautéing for about 1 minute until fragrant.
• Add the shrimp to the skillet and cook for 3-4 minutes, or until pink and opaque. Remove the shrimp and set aside.
• Pour the white wine (or chicken broth) into the skillet, scraping up any browned bits from the bottom. Let it simmer for 2 minutes.
• Stir in the lemon juice, lemon zest, and heavy cream. Bring to a gentle simmer.
• Add the cooked pasta to the skillet and toss to coat in the creamy sauce. Season with salt and pepper to taste.
• Transfer the pasta to a large baking dish, spreading it evenly. Arrange the cooked shrimp on top.
• Sprinkle the grated Parmesan and shredded mozzarella over the pasta and shrimp.
• Place the dish in the preheated oven and bake for 15-20 minutes, or until the cheese is melted and bubbly.
• Remove from the oven, garnish with chopped fresh parsley, and serve immediately.