Step 1: Cook the Pasta

1. Bring a large pot of salted water to a boil.

2. Cook the pasta until just shy of al dente (about 1-2 minutes less than the package instructions).

3. Drain and set aside, reserving 1/2 cup of pasta water.

Step 2: Prepare the Shrimp

1. Season the shrimp with a pinch of salt and red pepper flakes.

2. Heat 2 tbsp of butter in a large skillet over medium heat.

3. Cook the shrimp for 1-2 minutes per side until pink and opaque. Remove and set aside.

Step 3: Make the Garlic-Lemon Cream Sauce

1. In the same skillet, melt the remaining 2 tbsp of butter.

2. Add minced garlic and sauté for 1 minute until fragrant.

3. Pour in the chicken broth and let it simmer for 2 minutes.

4. Stir in the lemon juice and zest.

5. Slowly whisk in heavy cream, letting it simmer for 3-4 minutes until slightly thickened.

6. Mix in Parmesan cheese until smooth. Adjust seasoning if needed.

Step 4: Assemble the Bake

1. Preheat oven to 375°F (190°C).

2. In a large mixing bowl, toss the cooked pasta with the creamy sauce.

3. Transfer to a greased 9×13-inch baking dish.

4. Evenly distribute the shrimp over the pasta.

5. Sprinkle shredded mozzarella and grated Parmesan on top.

Step 5: Bake

1. Bake for 20-25 minutes until the cheese is melted and golden.

2. Broil for an additional 2-3 minutes for a crispy top, if desired.

Step 6: Serve

1. Let the pasta bake rest for 5 minutes.

2. Garnish with chopped parsley and serve warm.