Cook pasta with 1 tablespoon salt in boiling water 10 minutes or until al dente; drain.

Heat oil in a large skillet over medium-high heat. Add mushrooms and saute 3-4 minutes tossing occasionally, add shallots, and garlic; sauté 2 more minutes.

Stir in sherry, and 1/4 teaspoon salt; cook 1 minute or until the liquid evaporates.

Add grated cheese and cream with few grinds of pepper to mushroom mixture; Thicken over heat for a few minutes, add drained pasta, toss well to combine. Set aside.

In separate pan, melt butter, add green onions and stir until soft. Add lime juice and zest with shrimp, cook about 1-1/2 minutes, ( remove shells from shrimp if on ) flip and add vodka, flame vodka and cook another 1-1/2 minutes until slightly reduced and shrimp are glazed.

Divide pasta on two plates, place half of shrimp on each. Pour half of lime mixture over each. Grate more Parmesan over and optional parsley. Serve.