Bring a large pot of salted water to a rolling boil. Add the pasta and cook until just al dente, about 8-10 minutes. Reserve a cup of pasta water, then drain and set aside.
While the pasta cooks, heat a large skillet over medium-high heat. Add a tablespoon of olive oil and swirl to coat the bottom. When shimmering, add the sliced mushrooms in a single layer. Sauté for 5-7 minutes, stirring occasionally, until deeply browned and fragrant.
Push the mushrooms to one side of the skillet. Add a little more oil if needed, then toss in the minced garlic. Cook for about 30 seconds until fragrant, stirring constantly. You’ll notice the garlic becoming golden and aromatic.
Add the shrimp to the skillet with the garlic and mushrooms. Cook for 2-3 minutes per side, until the shrimp turn pink and opaque with a slight curl. They should be firm but tender—avoid overcooking for the best texture.
Pour in the heavy cream and stir to combine, allowing it to simmer gently for 2-3 minutes until it thickens slightly and coats the ingredients. The sauce should become velvety and fragrant. Taste and season with salt and pepper as needed.
Add the cooked pasta directly into the skillet. Toss gently to coat the noodles evenly with the sauce. If the sauce feels too thick, loosen it with a splash of the reserved pasta water, stirring until silky and smooth.
Finish by squeezing fresh lemon juice over the pasta and sprinkling with grated Parmesan cheese. Toss again to combine and taste for seasoning, adding more salt, pepper, or lemon if desired. Let the dish rest for a minute for flavors to meld.
Serve immediately, garnished with extra Parmesan or fresh herbs if you like. The dish should be creamy, with tender pasta, juicy shrimp, and earthy mushrooms—an inviting contrast of textures and flavors in every bite.
