Cook pasta to al dente in plenty of salted boiling water.
Heat a sauté pan over medium-high heat until hot. Add oil and heat until the oil shimmers.
Sauté the mushrooms, onion, and garlic in oil until onion is soft but not brown. Don’t forget to add a pinch or two of kosher salt and freshly ground black pepper.
Add the wine and stock to the sauté pan and reduce by half.
Add the herbs and shrimp to the wine mixture. Cover and simmer about 2 minutes or until the shrimp turn pink.
Stir in tomatoes and heat through. Taste and adjust seasonings.
Add the shrimp mixture, cheese, and parsley to the drained hot pasta. Toss to combine evenly and serve immediately.