Prep the oven and pan: Heat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with a little olive oil or nonstick spray.

Cook the pasta: Boil in salted water until just shy of al dente (about 1–2 minutes less than the package says). Drain and set aside. Keep it a touch firm—it will finish cooking in the oven.

Season the shrimp: Pat dry, then toss with salt, pepper, and a drizzle of olive oil. If using red pepper flakes, add a pinch here.

Sear quickly: Heat a large skillet over medium-high. Add 1 tablespoon olive oil and sear shrimp 1–2 minutes per side, just until pink and lightly curled. Transfer to a plate. They’ll finish in the bake.

Build the sauce base: Lower heat to medium. Add butter to the same skillet. Stir in garlic for 30 seconds, just until fragrant. Pour in chicken broth, milk, and cream. Simmer gently 3–4 minutes to thicken slightly.

Make it high protein and creamy: Whisk in Greek yogurt and ricotta off the heat to avoid curdling. Return to low heat and stir until smooth. Add Parmesan, lemon zest, and a squeeze of lemon juice. Season generously with salt and pepper. The sauce should taste slightly salty to coat the pasta well.

Optional add-ins: Stir in spinach or quickly steamed broccoli. If using a protein powder, whisk it into a small amount of warm sauce first to avoid clumps, then blend into the skillet.

Combine: Add the cooked pasta and shrimp to the sauce. Fold gently until everything is well coated. Add half the parsley.

Assemble the bake: Transfer to the baking dish. Top with mozzarella and a light shower of Parmesan for extra browning.

Bake: Bake uncovered for 12–15 minutes, until bubbling at the edges. Broil 1–2 minutes if you want a deeper golden top—watch closely.

Finish and serve: Let rest 5 minutes so the sauce sets. Top with the remaining parsley and an extra squeeze of lemon if you like. Serve hot.