Preheat oven to 375°F and grease a 9x13 inch baking dish. Bring a large pot of salted water to boil and cook pasta according to package directions until just al dente. Reserve 1/2 cup pasta water before draining. Pro tip: Slightly undercook the pasta since it will continue cooking in the oven

Pat shrimp completely dry and season with salt and pepper. Heat 2 tablespoons olive oil in a large skillet over medium-high heat and cook shrimp for 1-2 minutes per side until just pink. Remove and set aside. Pro tip: Don't overcook the shrimp here - they'll finish cooking in the oven

In the same skillet, reduce heat to medium and add butter. Once melted, add minced garlic and cook for 30 seconds until fragrant. Whisk in flour and cook for 1 minute to eliminate raw flour taste. Pro tip: Keep stirring constantly to prevent the garlic from burning

Slowly pour in white wine if using, then gradually add heavy cream while whisking continuously. Bring to a gentle simmer and cook for 2-3 minutes until slightly thickened. Pro tip: If sauce seems too thick, add some reserved pasta water

Remove sauce from heat and stir in 1 cup Parmesan cheese until melted and smooth. Season with salt and pepper to taste. The sauce should coat the back of a spoon. Pro tip: Add cheese off the heat to prevent it from becoming grainy

Add drained pasta and cooked shrimp to the sauce, tossing gently to coat everything evenly. Add pasta water if needed to achieve a creamy consistency. Pro tip: The pasta water helps bind the sauce to the pasta perfectly

Transfer the pasta and shrimp mixture to the prepared baking dish, spreading evenly. Top with mozzarella and remaining Parmesan cheese. Pro tip: For extra browning, switch to broil for the last 2-3 minutes

Bake for 12-15 minutes until cheese is melted and golden brown on top. Remove from oven and let rest for 5 minutes before serving. Garnish with fresh parsley. Pro tip: The resting time helps the sauce thicken slightly for perfect serving consistency