Preheat the 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, cooking until fragrant (about 1 minute).

Add the shrimp to the skillet and season with salt and pepper. Cook until the shrimp turn pink, about 2-3 minutes per side.

Stir in the cherry tomatoes, white wine, lemon juice, and lemon zest. Cook for an additional 3-4 minutes until the tomatoes soften.

In a large mixing bowl, combine the cooked pasta, shrimp mixture, and chopped parsley. Mix well to combine all ingredients.

Transfer the mixture to a greased 9x13 inch baking dish. Top with shredded mozzarella and grated Parmesan cheese.

Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden brown.

Let it cool for a few minutes before serving. Garnish with additional parsley if desired.