Preheat the oven to 350°F (175°C) and bring a large pot of salted water to a boil. Cook the ziti until al dente, about 8-10 minutes, then drain and set aside.

In an oven-safe skillet, melt 1 tablespoon of butter over medium heat, then sauté finely chopped shallots, minced garlic, and parsley for 30 seconds until fragrant.

Add the shrimp to the skillet, cooking for about 2 minutes on each side or until they turn pink and opaque. Transfer the shrimp to a plate, leaving juices in the skillet.

In the same skillet, melt the remaining tablespoon of butter and sprinkle in the all-purpose flour. Cook for 1 minute to create a roux.

Gradually whisk in the milk, white wine, and chicken stock, heating until a gentle simmer thickens the mixture over 3 minutes.

Stir in half the mozzarella and parmesan, along with Italian seasoning and red pepper flakes, and season with salt and pepper until melted and smooth.

Return the shrimp, ziti, and chopped tomatoes to the skillet, folding until well combined.

Sprinkle remaining mozzarella and parmesan on top, then bake for 10-15 minutes until bubbly and golden brown. Let rest before serving.