Start by bringing a large pot of salted water to a boil. Add your pasta and cook for about 6-7 minutes, just until al dente. Drain the pasta and set it aside.

In a large skillet over medium heat, melt 4 tablespoons of butter. Add 3-4 cloves of minced garlic and sauté until fragrant, about 1 minute. Toss in 1 pound of shrimp and cook for 2-3 minutes on each side until they turn pink and opaque. Remove the shrimp from the skillet and set aside.

In the same skillet, pour in ½ cup of white wine or chicken broth to deglaze, scraping the bottom to lift the flavor bits. Stir in the juice and zest of 1 lemon, salt, pepper, and a pinch of red pepper flakes. Let it simmer for about 2-3 minutes to reduce slightly and infuse flavors.

Add the cooked pasta back into the skillet along with the sautéed shrimp. Stir to combine everything until the shrimp and pasta are coated in the delicious sauce. Mix in half of your grated Parmesan and shredded mozzarella cheese, ensuring a creamy blend throughout the pasta.

Preheat your oven to 375°F (190°C). Transfer the shrimp and pasta mixture into a greased 9x13-inch baking dish. Top with the remaining Parmesan and mozzarella, spreading evenly. Bake for 15-20 minutes, or until the top is golden and bubbly.

Once baked, remove from the oven and let it sit for a few minutes. Garnish your Shrimp Scampi Pasta Bake with freshly chopped parsley for a vibrant touch. Serve hot.