Step 1: Cook the Pasta : Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Reserve ½ cup of pasta water, then drain and set aside.

Step 2: Cook the Shrimp : Season shrimp with salt, pepper, and paprika. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add shrimp and cook 1–2 minutes per side until pink and opaque. Remove from the skillet and set aside.

Step 3: Sauté the Mushrooms : In the same skillet, add 2 tablespoons butter and 1 tablespoon olive oil. Add sliced mushrooms and cook for 5–6 minutes, stirring occasionally, until golden brown. Stir in minced garlic and cook for 30 seconds, just until fragrant.

Step 4: Make the Creamy Sauce : Pour in chicken broth and heavy cream. Stir well, scraping up any brown bits from the pan. Add Parmesan cheese and Italian seasoning, stirring until cheese melts and sauce thickens slightly. Season with salt and pepper to taste.

Step 5: Combine Everything : Return shrimp to the pan, tossing to coat in the sauce. Add cooked pasta and toss everything together. If sauce is too thick, add a splash of the reserved pasta water until desired consistency.

Step 6: Garnish and Serve : Sprinkle with fresh parsley and extra Parmesan before serving. Serve hot and enjoy the creamy, garlicky goodness!