Boil the shells to al dente in salted water, then drain. Toss with cooking spray or olive oil to prevent sticking, then set aside.

Meanwhile, preheat the oven to 400F and a large ovenproof skillet to medium-high with 2 tablespoons of the butter. When the butter foams, add the shrimp and cook for 2 minutes on each side until just barely cooked through, then remove from the skillet. Coarsely chop the shrimp, and add to a bowl with the ricotta, mozzarella, half the parsley, and some salt and pepper. Stir the mixture together, and set aside until ready to use.

In the same skillet, reduce the heat to medium to make the tomato sauce. Add the tomatoes and the wine and cook for 5 minutes, stirring, until the tomatoes start to blister on the skin. Use the back of a spoon to squish the tomatoes until they burst, then add half the remaining butter (about 3 tablespoons) and the minced garlic. Stir for 5 more minutes until the tomatoes break down and the garlic softens, then taste and add salt and pepper to your preference.

At this point, we have cooked noodles, prepped filling, and sauce! Carefully put some of the filling into each of the shells (don't overfill them since the cheese will melt and get gooey), and place them seam side UP in the tomato sauce. Continue until all the filling is used (save leftover shells for another use), then sprinkle the skillet with the parmesan cheese.

Bake the skillet for 20-30 minutes until the sauce is bubbly and the cheese is browned on top, then sprinkle with the remaining parsley and a squirt of lemon juice. Serve with crusty bread.