Step 1: Cook the Pasta
Bring a large pot of salted water to a boil. Add the linguine and cook until al dente, about 1-2 minutes less than package instructions. Drain and set aside. Toss lightly with olive oil to prevent sticking.

Step 2: Sauté the Shrimp
In a large skillet over medium-high heat, melt 2 tablespoons of butter with 1 tablespoon olive oil. Add the shrimp, season with salt and pepper, and cook for 2-3 minutes per side or until pink and opaque. Remove shrimp and set aside.

Step 3: Make the Scampi Sauce
In the same skillet, melt the remaining 3 tablespoons of butter. Add garlic and red pepper flakes (if using), and sauté for about 1 minute until fragrant. Stir in the lemon juice, lemon zest, and white wine. Let it simmer for 2-3 minutes until slightly reduced. Add heavy cream, and let it bubble gently. Stir in Parmesan cheese until melted and creamy.

Step 4: Assemble the Pasta Bake
Preheat oven to 375°F (190°C). Lightly spray a 9×13-inch baking dish with non-stick spray. In a large mixing bowl, combine the cooked pasta, scampi sauce, shrimp, chopped parsley, and half of the shredded mozzarella. Mix well. Pour everything into the baking dish and spread evenly.

Step 5: Top and Bake
In a small bowl, mix panko breadcrumbs with melted butter. Sprinkle evenly over the pasta mixture. Top with remaining mozzarella. Bake for 20-25 minutes, or until the top is golden and bubbly. Garnish with extra parsley and a wedge of lemon if desired.