Preheat your oven to 350°F. Cook ziti in a large pot of salted boiling water until al dente, about 7-9 minutes. Drain and set aside.

Melt one tablespoon of butter in a large oven-safe skillet. Add diced shallots and minced garlic; sauté until fragrant, about 30 seconds.

Add peeled and deveined shrimp to the skillet, cooking for 2 minutes on each side until vibrant pink. Transfer shrimp to a plate.

Melt remaining tablespoon of butter in the skillet. Whisk in flour and cook for about 1 minute to form a roux.

Gradually whisk in milk, white wine, and chicken stock. Let sauce simmer and thicken for about 3 minutes.

Stir in half of the shredded mozzarella and grated parmesan, along with Italian seasoning and red pepper flakes. Season with salt and pepper.

Combine the cooked shrimp, chopped Roma tomatoes, and drained ziti. Mix well to coat all ingredients with sauce.

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