Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with olive oil.

Cook the pasta in salted boiling water until al dente. Drain and set aside.

Sauté the shrimp:

In a large skillet, melt 2 tablespoons of butter over medium heat.

Add the garlic and cook for 1 minute until fragrant.

Add the shrimp, season with salt, pepper, and red pepper flakes.

Cook for 2–3 minutes per side or until just pink. Remove shrimp and set aside.

Make the sauce:

In the same skillet, pour in the white wine and lemon juice. Simmer for 2–3 minutes.

Add 1 tablespoon butter and (optional) heavy cream. Stir until combined.

Let it simmer for 3–4 minutes until slightly thickened.

Assemble the bake:

In a large mixing bowl, combine the pasta, sauce, half of the mozzarella, half the Parmesan, and cooked shrimp.

Toss well to coat.

Transfer to baking dish:

Spread the pasta mixture evenly in the prepared dish.

Top with remaining mozzarella, Parmesan, and breadcrumbs (if using).

Bake for 20–25 minutes or until the cheese is golden and bubbly.

Garnish and serve:

Sprinkle with fresh parsley before serving.