Cook pasta according to package instructions, reserving some of the pasta water for later

Heat oil in a large pan, add the garlic and shrimp. Cook for 2 minutes or until the shrimp is pink on both sides

Take off heat and set aside in a bowl to continue cooking in the sauce later

To the same pan, add mushrooms and more oil. Cook on medium-high heat until juices are released. To the skillet with mushrooms, add cooked shrimp, tomato quarters, and basil. Cook without cooking the tomatoes completely, just until the basil wilts

Add the cream and bring to boil and reduce heat to a low simmer

Add half the cheese, cook constantly stirring, until the cheese melts.
Gradually add the remaining cheese. Add the cooked spaghetti and stir well. If the sauce is too thick, add some of the reserved pasta water in small amounts at a time until you reach desired consistency

Taste and adjust seasoning, add more fresh basil if desired