Preheat your oven to 350°F (175°C). Bring a large pot of salted water to a boil and cook the ziti according to the package instructions until al dente, about 8-10 minutes. Drain and set aside.

Melt 1 tablespoon of butter in an oven-safe skillet over medium heat. Add minced shallot, garlic, and parsley, sauté for 30 seconds until fragrant.

Add the shrimp to the skillet, cooking for about 2 minutes on each side until they turn pink and opaque. Remove from skillet and set aside.

In the same skillet, melt the remaining tablespoon of butter. Whisk in flour and cook for 1 minute, then gradually pour in milk, white wine, and chicken stock, whisking continuously. Let simmer for 3 minutes until thickened.

Stir in ½ cup of mozzarella cheese, ¼ cup of parmesan cheese, Italian seasoning, and red pepper flakes. Season with salt and pepper until the cheese is melted and the sauce is smooth.

Return shrimp to the skillet, add tomatoes and drained ziti, and gently fold everything together until well-coated in the sauce.

Sprinkle remaining mozzarella and parmesan cheese over the top. Bake for 10-15 minutes until cheese is melted and bubbly.

Remove from oven and let cool for a few minutes before serving.