Start by bringing a large pot of salted water to a boil. Add your choice of pasta and cook according to package instructions until al dente. Reserve about half a cup of pasta water before draining.

In a large skillet over medium heat, add olive oil and butter. Once melted, toss in the shrimp. Cook until pink and opaque, about 3–4 minutes per side. Remove the shrimp from the skillet and set aside.

In the same skillet, add more butter if necessary and sauté minced garlic until fragrant, about 30 seconds. Then add sliced mushrooms and cook until tender.

Pour in heavy cream while stirring continuously. Allow it to simmer gently before mixing in grated Parmesan cheese along with salt and pepper to taste. Use reserved pasta water to achieve desired sauce consistency.

Add back the cooked shrimp along with drained pasta into the skillet with sauce. Toss everything together gently to coat every strand with the sauce. Garnish with fresh parsley and more Parmesan cheese before serving.