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

Add the spaghetti or linguine and cook according to package instructions until al dente.

Drain the pasta and set aside, reserving about ½ cup of the pasta water in case the sauce needs thinning later.

Pro Tip: Don’t overcook the pasta—it will bake again in the oven, so a slightly firmer texture works best.

Heat 2 tablespoons of olive oil in a skillet over medium-high heat.

Add the shrimp, sprinkle with salt, black pepper, and red pepper flakes.

Cook for 1–2 minutes per side until the shrimp turn pink and opaque.

Remove the shrimp from the skillet and set aside.

Pro Tip: Avoid crowding the pan—cook shrimp in batches if needed to get a nice sear.

In the same skillet, melt 4 tablespoons of butter with 2 tablespoons of olive oil over medium heat.

Add 4 cloves of minced garlic and sauté for 1–2 minutes until fragrant. Don’t let it brown!

Pour in ½ cup white wine (or chicken broth) and bring to a gentle simmer for 2–3 minutes.

Stir in the lemon juice, heavy cream, and Parmesan cheese until smooth and creamy.

Pro Tip: Whisk continuously while adding the cream and cheese to prevent lumps and get a silky texture.

Add the cooked pasta to the skillet with the sauce and toss to coat evenly.

Fold in the sautéed shrimp and chopped parsley.

If the sauce feels too thick, add a splash of reserved pasta water to loosen it.

Preheat your oven to 375°F (190°C).

Transfer the pasta and shrimp mixture into a greased 9x13-inch baking dish.

Sprinkle shredded mozzarella evenly on top and add breadcrumbs if using.

Bake for 15–20 minutes, or until the top is bubbly and lightly golden.

Remove from the oven and let it rest for 5 minutes before serving to allow the sauce to set slightly.

Pro Tip: For an extra golden crust, place the dish under the broiler for the last 2–3 minutes, but watch carefully so it doesn’t burn.