Start by bringing a large pot of salted water to a boil. Add the 8 ounces of uncooked pasta and cook according to the package instructions until al dente. Reserve about ½ cup of the pasta water, then drain the pasta and set aside.
In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat. Add the 1 pound of medium shrimp, season with salt and pepper, and cook for about 2-3 minutes on each side until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
In the same skillet, add the sliced 8 ounces of cremini mushrooms. Sauté for about 5-7 minutes until tender and browned. Add the minced 3 cloves of garlic and cook for an additional minute until fragrant.
Sprinkle 2 teaspoons of all-purpose flour over the mushrooms and stir to combine. Cook for a minute to eliminate the raw flour taste. Add 1 cup of chicken broth, stirring constantly. Mix in 1 teaspoon of Dijon mustard, 2 teaspoons of lemon juice, and 2 dashes of Italian seasoning. Bring to a simmer.
Once simmering, pour in 1 cup of heavy cream. Stir well and allow the sauce to thicken for 3-5 minutes. If too thick, use some reserved pasta water to loosen.
Return the cooked shrimp to the skillet along with the drained pasta. Toss until well coated in the creamy sauce. Taste and adjust seasoning with salt and pepper as needed.
Serve hot, garnished with freshly grated Parmesan cheese. Enjoy!
