Cook dry pasta in seasoned water until al dente.
Reserve 1/2 cup of cooked pasta water.
While the pasta is cooking, heat 1 tablespoon butter and oil in a pan.
Add Shrimp to the pan along with 1 teaspoon Italian Seasoning, paprika , salt and pepper.
Sear on medium high heat for 2 minutes, until shrimps are no longer pink.
Flip and sear on the other side for another 2 minutes. Remove from the pan and keep aside.
To the same pan add rest of the butter, followed by sliced mushrooms.
Cook mushroom undisturbed for 2-3 minutes then flip and cook for another 3-4 minutes.
Add minced garlic, rest of the Italian Seasoning, chopped sundried tomato along with its oil. Stir and cook for 30 seconds.
At this point if it feels the bottom of the pan is dry and might burn, add 1/4 cup reserved pasta water saved earlier.
Add cooked pasta, Shrimp (along with any juice from the bowl while resting). Toss everything well.
Serve with some freshly grated parmesan on top.