Cook the pasta according to the package direction
Note: Add the one tablespoon salt to the pasta water.
While cooking the pasta, add two tablespoons extra virgin olive oil to a five quart dutch oven. Heat over medium flame.
Add the onions and sauté for three minutes.
Add the parsley and garlic and cook for one minute until fragrant.
Add the mushrooms, stir and cook for six minutes.
Add 1/2 teaspoon salt and 1/2 teaspoon black pepper. Turn up the flame and continue cooking for another two to three minutes until any remaining liquid is absorbed.
Add the wine to the mushroom, onion mixture. When it starts to boil, turn the heat to low and simmer for five minutes.
Add the shrimp, remaining salt and black pepper. Stir to combine. Cook for four minutes - stirring at least once - until shrimp is no longer pink but opaque in color.
Add the butter and stir to incorporate. The sauce will begin to look creamy.
Add the cooked pasta and coat with the mushroom, shrimp sauce.
Turn off the flame and add parmesan cheese if you like.
Plate and serve - Enjoy!
Portobella mushrooms can be substituted for the cremini mushrooms.