Step 1: Cook the Pasta

Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside.

Step 2: Sauté the Shrimp

In a large skillet over medium heat, melt the butter and add the olive oil. Sauté the minced garlic and red pepper flakes for about 1 minute until fragrant. Add the shrimp, season with salt and black pepper, and cook for 2-3 minutes per side until pink and opaque. Remove shrimp from the skillet and set aside.

Step 3: Make the Sauce

In the same skillet, add the white wine (or chicken broth) and scrape up any bits from the pan. Simmer for 2 minutes. Add the heavy cream, milk, Parmesan cheese, Italian seasoning, garlic powder, onion powder, nutmeg, salt, and black pepper. Stir well and let the sauce simmer for 3-4 minutes until slightly thickened.

Step 4: Combine Everything

Preheat oven to 375°F (190°C). In a large mixing bowl, toss the cooked pasta with the creamy sauce. Add the shrimp and mix gently to combine.

Step 5: Assemble and Bake

Transfer the pasta and shrimp mixture to a greased 9×13-inch baking dish. Sprinkle shredded mozzarella, Parmesan, and Panko breadcrumbs over the top. Drizzle with olive oil or melted butter for a golden crust.

Bake uncovered for 20 minutes, or until the cheese is bubbly and slightly golden. For extra crispiness, broil for 2-3 minutes at the end.

Step 6: Garnish and Serve

Remove from the oven, let it cool for a few minutes, and sprinkle with fresh parsley. Serve with a wedge of lemon for an extra burst of freshness.