• Gather your ingredients and get ready to go.
  
• Place a large pot over medium-high heat and bring 4 cups of salted water to a boil. While it's heating, prepare the vegetables and sauce.

Prep the Shrimp

• Add shrimp to a large mixing bowl and toss with salt and pepper to season.
  
• Whisk eggs and buttermilk together and pour over the shrimp. Set aside and let them marinate while you work on the rest of the recipe.
  

Cook the Vegetables

• Prep the other ingredients needed in the recipe. Finely slice the shallot. Cut cherry tomatoes in half. Slice button mushrooms into quarters. Slice basil into ribbons.
  
• Heat a skillet over medium-high heat. Add 1 tablespoon olive oil and sliced shallots.
  
• Season with a pinch of salt and continue cooking for 2-3 minutes for shallots to caramelize.
  
• Add the mushrooms and drizzle the remaining tablespoon olive oil over the top of the vegetables.
  
• Sauté for the mushrooms for 2 minutes.
  
• Add the halved tomatoes and stir. Simmer on low heat while preparing the sauce.
  

Prepare Sauce

• Heat a second frying pan over medium-high heat. Add the butter and cook until melted.
  
• Add the flour and whisk in the butter.
  
• Cook for 30 seconds. Pour in ¼ cup of the heavy cream. Whisk until smooth. Remove from heat.
  
• Take 2 garlic cloves and grate over the sauce. Return to heat.
  
• Pour in ¼ cup more of the heavy cream
  
• Whisk until incorporated.
  
• Add juice from 1 lemon and whisk. Remove from heat, grate remaining 2 garlic cloves into the sauce and return to heat.
  
• Pour in remaining ½ cup of cream and whisk well. Cook for 3 minutes. Lower the heat to simmer. Zest the lemon over the sauce and stir in chopped basil, cracked peppercorns, and a pinch of salt. Keep at a simmer.
  
• When the water boils, add the pasta and cook according to the package directions.
  
• Add the white wine to the pan of sautéed vegetables pan and use a spoon to scrape up any browned bits on the pan. Cook at least 30 seconds to let the alcohol burn off, then add the minced garlic and lower the heat. Juice the lemon into the pan. Stir and let simmer.
  
• Drain pasta and add back to the pot. Pour the pan with shallots and mushrooms into the pasta (juice and all).
  
• Toss to coat all the pasta. Set aside the pot with pasta and cover to maintain temperature.
  

Cook Shrimp

• Add Italian bread crumbs to a shallow bowl and add the shrimp.
  
• Toss the shrimp in the bread crumbs to coat.
  
• Return the skillet to medium-high heat and add 1 tablespoon olive oil to the hot pan. Carefully add shrimp in a single layer. Pan fry for 1 minute. Zest the lemon over the shrimp as they cook.
  
• Remove the pan from the heat and turn the shrimp over. Return to the heat and pan fry for 1 more minute.
  

Put It All Together

• Stir the sauce and pour over the noodles.
  
• Add the uncooked ribboned basil to the pot.
  
• Stir it to coat the noodles and vegetables with the sauce.
  
• Serve up in a bowl and top with shrimp and fresh grated parsley.
  
• Eat and enjoy!
  
• Each bite!