Cook Pasta: Begin by boiling a large pot of salted water. Add the linguine or spaghetti and cook until al dente, usually about 8-10 minutes. Drain and drizzle with olive oil to prevent sticking.

Sauté Shrimp: In a large skillet, heat olive oil and unsalted butter over medium heat. Season the large shrimp with salt and black pepper, then sauté until they turn pink, roughly 3-4 minutes. Remove from heat and set aside.

Make Garlic Butter Sauce: In the same skillet, add the remaining unsalted butter. Once melted, add minced garlic and cook for about 30 seconds until fragrant. Then, pour in the dry white wine (or chicken broth), lemon juice, and zest. Simmer for 2-3 minutes until slightly reduced.

Combine Ingredients: Toss the cooked pasta and sautéed shrimp into the skillet with the garlic butter sauce. Stir in half of the grated Parmesan and chopped fresh parsley, combining everything thoroughly.

Transfer to Baking Dish: Preheat your oven to 375°F (190°C). Grease a baking dish and transfer the pasta mixture into it, spreading it out evenly. Top with the remaining cheeses, including mozzarella and Parmesan.

Bake: Place the dish in the preheated oven and bake uncovered for 20-25 minutes until the top is golden and bubbly, creating a crispy crust.

Serve: Remove from the oven and allow to cool slightly. Garnish with additional parsley and lemon wedges for a fresh touch. Serve hot and enjoy the delightful flavors!