Preheat your oven to 375°F (190°C).

Bring a large pot of salted water to a boil and cook the linguine or spaghetti until al dente, about 8-10 minutes. Drain and set aside.

In a large skillet over medium heat, melt 4 tablespoons of butter. Add 4 cloves of minced garlic and 1/4 teaspoon of red pepper flakes, sauté for about 1 minute until fragrant.

Add 1 pound of peeled and deveined shrimp to the skillet. Cook for about 3-4 minutes until they turn pink and opaque. Remove and set aside.

Pour 1/2 cup of white wine or chicken broth into the skillet, simmer for about 2 minutes while scraping the browned bits from the bottom.

Stir in the juice and zest of 1 lemon and 1 cup of heavy cream. Mix well and bring the sauce to a gentle simmer, about 2-3 minutes.

Gently add the drained pasta to the skillet, tossing to coat evenly in the creamy sauce. Season with salt and pepper to taste.

Transfer the pasta mixture to a baking dish, arranging the cooked shrimp on top.

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

Bake in the preheated oven for 15-20 minutes until the cheese is melted and bubbly with a golden crust.

Let the dish sit for a few minutes, then garnish with 2 tablespoons of chopped fresh parsley and serve warm.