Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish.

In a large pot, bring salted water to a rolling boil and cook the rigatoni pasta until just under al dente. Drain and set aside.

In a large skillet, heat olive oil and 1 tbsp butter. Season shrimp with salt and pepper, add to skillet and cook until pink and opaque, about 1-2 minutes per side. Remove and set aside.

In the same skillet, add remaining butter and minced garlic. Sauté for 1 minute, then add white wine, scraping the bottom. Simmer for 3-4 minutes, then stir in lemon zest, lemon juice, and red pepper flakes.

Add the drained pasta to the skillet with the sauce, toss well, mixing in 3/4 cup mozzarella and half of the shrimp.

Transfer the mixture into the prepared baking dish, top with remaining shrimp and mozzarella.

Bake for 15-18 minutes until cheese is bubbly and golden brown.

Let cool for a couple of minutes, garnish with parsley, and serve warm.