Begin by bringing a large pot of salted water to a rolling boil. Add 12 ounces of linguine or spaghetti and cook until al dente, about 8-10 minutes. Drain and set aside.

In a large skillet, heat 3 tablespoons of olive oil and 2 tablespoons of unsalted butter over medium heat. Add 1 pound of shrimp, seasoning lightly with salt and pepper. Cook for 1-2 minutes on each side until pink and opaque. Remove from skillet and set aside.

In the same skillet, add 2 tablespoons of unsalted butter and 5 minced garlic cloves. Sauté for about 30 seconds until fragrant. Pour in ½ cup of chicken broth, followed by juice and zest of one whole lemon, stirring to combine.

Transfer the cooked pasta to the skillet with the sauce, gently tossing to coat. Add the sautéed shrimp and mix until combined.

Pour the shrimp and pasta mixture into a greased baking dish, spreading it out evenly. Sprinkle ½ cup of grated Parmesan cheese and top with 1 cup of shredded mozzarella cheese.

Preheat your oven to 375°F (190°C). Bake for 15-20 minutes until cheese is melted and golden brown.

Remove from oven and let cool for a couple of minutes. Sprinkle ¼ cup of chopped fresh parsley over the top before serving.