Preheat your oven to 375°F (190°C).

In a large pot, bring salted water to a boil and add your linguine or spaghetti. Cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.

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

Add 1 pound of large shrimp to the skillet. Cook for 3-4 minutes until shrimp turns pink and opaque, then remove from skillet.

Pour 1/2 cup of white wine or chicken broth into the skillet, scraping the bottom. Simmer for 2 minutes to reduce slightly.

Stir in the lemon zest and juice along with 1 cup of heavy cream. Simmer gently, stirring frequently until thickened, about 2-3 minutes.

Toss the cooked pasta into the sauce, season with salt and pepper. Ensure all pasta is well coated.

Transfer pasta mixture to a greased baking dish. Nestle sautéed shrimp on top.

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

Bake for 15-20 minutes until cheese is melted and bubbly, with a golden brown top.

Let cool for a few minutes, then garnish with freshly chopped parsley before serving.