I made this dish for a potluck, and everyone kept talking about how good it was.

Preheat your oven to 350°F (175°C).

Cook the fettuccine according to package instructions until al dente, then drain and set aside.

In a large skillet over medium heat, melt the butter and sauté the garlic until fragrant, about 1 minute.

Add the shrimp to the skillet and cook until they turn pink, about 3-4 minutes. Remove the shrimp and set aside.

In the same skillet, add the heavy cream and milk, stirring to combine. Bring to a gentle simmer.

Stir in the Parmesan cheese, salt, black pepper, and red pepper flakes, cooking until the cheese has melted and the sauce has thickened slightly.

Add the cooked fettuccine and shrimp to the sauce, tossing to coat evenly.

Transfer the mixture to a greased 9×13 inch baking dish.

Sprinkle the mozzarella cheese and breadcrumbs evenly over the top.

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

Garnish with chopped parsley before serving.

For a richer flavor, try adding a splash of white wine to the sauce before simmering. You can also substitute the shrimp with cooked chicken or even a mix of seafood like scallops and crab for a more luxurious dish. If you prefer a bit of a kick, increase the red pepper flakes or add a dash of hot sauce to the sauce. For a healthier twist, use whole wheat pasta and substitute half of the cream with chicken broth.