Preheat your oven to 375°F (190°C).

Cook the linguine or spaghetti in a large pot of salted boiling water until al dente, about 8-10 minutes. Drain and keep slightly firm.

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

Add the large shrimp to the skillet and cook for 3-4 minutes until pink and opaque. Remove from skillet and set aside.

Deglaze the pan with ½ cup of white wine or chicken broth, scraping up any bits. Let simmer for about 2 minutes.

Stir in lemon juice and zest along with 1 cup of heavy cream, bringing to a gentle simmer and seasoning with salt and pepper.

Fold the cooked pasta into the creamy sauce until well-coated.

Transfer to a greased 9x13 inch baking dish and layer the cooked shrimp on top.

Sprinkle ½ cup of grated Parmesan cheese and 1 cup of mozzarella cheese over the top.

Bake in preheated oven for 15-20 minutes or until cheese is melted and bubbling.

Let it rest for a few minutes before garnishing with fresh parsley and serving.