Preheat the oven: Preheat your oven to 375°F (190°C).

Cook the pasta: Boil a large pot of salted water and cook the pasta according to the package instructions, but slightly undercook it (al dente). Drain and set aside.

Prepare the shrimp: In a large skillet, melt the butter and olive oil over medium heat. Add the minced garlic and cook for about 1 minute, until fragrant. Add the shrimp and season with salt, pepper, and red pepper flakes. Cook for 3-4 minutes until the shrimp turns pink and is cooked through. Remove the shrimp and set aside.

Make the scampi sauce: In the same skillet, add the white wine (or chicken broth) and lemon juice. Let the mixture simmer for 2-3 minutes to reduce slightly. Stir in the cooked shrimp and season to taste with more salt, pepper, and a squeeze of lemon.

Assemble the bake: In a large mixing bowl, combine the cooked pasta and shrimp mixture. Add in the grated Parmesan and 1 cup of mozzarella cheese. Mix everything together until evenly combined. Transfer this mixture to a greased baking dish (9×13-inch recommended).

Top and bake: Sprinkle the remaining mozzarella cheese over the top of the pasta. In a small bowl, mix the breadcrumbs with a tablespoon of melted butter. Sprinkle the breadcrumb mixture over the cheese. Bake the dish in the preheated oven for 20-25 minutes, until the top is golden brown and bubbly.

Garnish and serve: Remove from the oven and let it rest for a few minutes before serving. Garnish with freshly chopped parsley for added color and flavor.