Cook the pasta according to package instructions until just al dente, about 8-10 minutes. Drain and set aside in a large bowl.

Melt butter in a large skillet over medium heat. Add minced garlic and stir for about 1 minute until fragrant. Add shrimp and cook for 2-3 minutes on each side until pink and opaque. Remove from skillet.

Pour in white wine or chicken broth to deglaze the pan, scraping up any bits. Add lemon juice, zest, salt, pepper, and optional red pepper flakes, simmering for 2-3 minutes.

Return shrimp to the skillet and add drained pasta. Toss to coat and stir in half of the cheeses.

Transfer mixture to a greased baking dish, top with remaining cheese, and bake in a preheated oven at 375°F for 15-20 minutes until bubbly and golden.

Let the dish rest for a few minutes, then garnish with parsley and serve with lemon wedges.