Preheat your oven to 375°F (190°C).

In a large pot of boiling salted water, cook the pasta until al dente, about 1-2 minutes less than the package instructions. Drain and set aside.

In a large skillet, heat butter and olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.

Add the peeled and deveined shrimp and red pepper flakes. Cook until shrimp turns pink, about 2-3 minutes.

In an oven-safe dish, combine the sautéed shrimp and garlic with the drained pasta. Mix in the shredded cheese.

Spread the pasta and shrimp mixture evenly, then top with an extra layer of shredded cheese and sprinkle with parsley.

Cover with aluminum foil and bake for 20 minutes. Remove foil and bake for another 10 minutes until golden brown.

Let cool for a few minutes before serving.