Preheat your oven to 375°F (190°C).
Cook the penne pasta according to package instructions until al dente. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes, sautéing for about 1 minute until fragrant.
Add the shrimp to the skillet and cook for 2-3 minutes until they turn pink.
Stir in the cherry tomatoes, white wine, lemon juice, and lemon zest. Cook for an additional 2-3 minutes until the tomatoes soften. Season with salt and pepper.
In a large mixing bowl, combine the cooked pasta, shrimp mixture, and half of the parsley. Mix well.
Transfer the pasta mixture to a greased 9x13-inch baking dish. Top with mozzarella and Parmesan cheese.
Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden.
Remove from the oven and let it cool for a few minutes. Garnish with the remaining parsley before serving.