Begin by bringing a large pot of salted water to a boil over high heat. Add pasta and cook until al dente, about 9-11 minutes. Drain and set aside.

In a large skillet, heat olive oil and butter over medium heat. Season shrimp with salt and pepper, then sauté for 2-3 minutes until pink. Remove shrimp and set aside.

In the same skillet, reduce heat and add remaining butter and minced garlic. Sauté for 1-2 minutes, then add crushed red pepper flakes, white wine, lemon juice, and zest. Simmer for 3-4 minutes until thickened.

Return pasta and shrimp to the skillet, tossing with sauce. Stir in half of the Parmesan cheese and parsley.

Pour mixture into a greased 9x13-inch baking dish. Top with remaining mozzarella and Parmesan cheese.

Preheat oven to 375°F. Bake for about 15 minutes until golden brown and bubbly.

Remove from oven, cool for a few minutes, and garnish with parsley and lemon juice before serving.