Cook pasta according to package directions for al dente. Drain and set aside.

Preheat oven to 450 degrees. Place pizza crust on a pizza stone or cookie sheet and bake in preheated oven for 5 minutes.

In a large skillet over medium heat, melt 2 tablespoons butter, and avocado oil.
Add the shallots, garlic, and red pepper flakes. Saute for 1 minute.

Add the shrimp and cook on one side. Once the shrimp begin to turn pink remove them from the pan to a plate or bowl and set aside.

Deglaze the pan with white wine, salt and lemon juice to skillet and bring to a simmer. Add the remaining 1 tablespoon of butter.

Brush the par-baked pizza crust with some of the butter-wine mixture. Be sure not to saturate the crust with butter. Place 1 cup of the shredded mozzarella on top of the pizza crust.

Add the reserved pasta to the butter-wine mixture in the skillet and toss the pasta to coat. Return the shrimp to the skillet and toss.

Place the pasta shrimp, mixture on top of the mozzarella cheese arranging the pasta and shrimp evenly over the pizza.

Top pizza with remaining mozzarella and parmesan cheese. Set the oven to broil and broil until the cheeses are melted and beginning to brown.

Garnish with chopped parsley and serve.