Preheat oven to 350 degrees

Cook the pasta to al dente according the box directions. Drain and set aside.

Meanwhile, in a large skillet, heat 1tbls of olive oil over medium heat. Add the shrimp in a single layer, season with salt and pepper, and cook 3 minutes on each side. Remove and set aside.

Add the remaining oil to the skillet, followed by the flour. Whisk and cook until the roux turns brown and smells nutty- about 5 minutes. Add the milk and chicken stock slowly and whisk to prevent lumps.

To the milk mixture add the cream cheese, garlic, onion powder, and red pepper flakes. Simmer until cheese melts and the sauce thickens - about 5-7 minutes. Taste and season if needed.

Remove from the heat and add the pasta, shrimp, parsley, lemon juice, tomatoes, and mozzarella cheese to the skillet. Mix until combined well.

Top with Parmesan cheese and bake 10-15 minutes until cheese is melted and everything is warmed through.

Remove from the oven, top with lemon zest and more fresh parsley!