Bring a large pot of salted water to a rolling boil. Add linguine and cook 8–10 minutes until al dente, then reserve ½ cup pasta water.

Heat olive oil in a skillet over medium-high heat. Add cremini mushrooms, cooking 5–7 minutes until golden brown and tender.

Stir in minced garlic and shallots, cooking 1–2 minutes until fragrant and translucent.

Pour in white wine and simmer 2 minutes, scraping up browned bits until the liquid reduces.

Lower heat to medium, add heavy cream, and simmer 3–4 minutes until the sauce thickens.

Add drained linguine and reserved pasta water to the skillet. Toss gently for 1 minute until pasta is evenly coated.

Remove from heat and stir in freshly grated Parmesan until melted.

Taste and adjust with salt and freshly cracked black pepper. Sprinkle chopped parsley on top.