Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius) and grease a 9x13 inch baking dish.

If using standard noodles, cook in salted boiling water until al dente, drain, and set aside.

In a large skillet over medium heat, melt 2 tablespoons of butter and sauté shrimp with half the minced garlic for 2-3 minutes until pink; remove shrimp and set aside.

In the same skillet, melt remaining butter and sauté shallots until translucent, then add remaining garlic and red pepper flakes for 1 minute.

Deglaze the skillet with white wine and simmer until reduced by half.

Whisk in heavy cream and lemon juice; simmer for 5 minutes until thickened, then stir in 1/4 cup Parmesan cheese and parsley.

In a medium bowl, combine ricotta cheese, beaten egg, and 1/4 cup Parmesan cheese.

Spread 1/2 cup of the cream sauce on the bottom of the prepared baking dish.

Layer 3 noodles over the sauce, followed by half the ricotta mixture, 1/3 of the shrimp, 1 cup of mozzarella, and 1/2 cup of sauce.

Repeat the layer once more: 3 noodles, remaining ricotta, 1/3 of the shrimp, 1 cup of mozzarella, and 1/2 cup of sauce.

Top with the final 3 noodles, remaining sauce, remaining shrimp, and remaining mozzarella cheese.

Cover with foil and bake for 25 minutes; remove foil and bake for an additional 15-20 minutes until the cheese is golden and bubbly.

Let rest for 15 minutes before slicing to allow the layers to set.