1. Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.

2. Bring a pot of salted water to a boil. Cook pasta just shy of al dente, drain, and set aside.

3. In a large skillet, melt butter with olive oil over medium heat. Add garlic and cook until fragrant.

4. Add shrimp, season with salt and pepper, and cook for 2–3 minutes per side. Remove shrimp and set aside.

5. Deglaze skillet with white wine, scraping up any browned bits. Let it simmer and reduce for 2 minutes.

6. Stir in heavy cream, lemon juice, and zest. Simmer for 3–4 minutes until slightly thickened.

7. Add Parmesan cheese and stir until melted into the sauce.

8. Toss cooked pasta in the sauce until fully coated. Pour into the baking dish.

9. Arrange cooked shrimp on top of the pasta.

10. Sprinkle mozzarella evenly over the dish and top with extra Parmesan if desired.

11. Bake for 15–20 minutes, or until bubbly and golden. Optional: broil for 2–3 minutes for extra browning.

12. Garnish with fresh parsley before serving.