Boil linguine until al dente.

Drain linguine and keep warm.

Peel and clean shrimp, removing tails.

Melt butter in a large skillet over medium heat.

Sauté sliced mushrooms and minced garlic in butter until softened.

Stir in lemongrass pesto, heavy cream, and parmesan cheese.

Simmer until the sauce is well combined and bubbling slightly.

Add the shrimp to the skillet.

Cook shrimp until pink and just done, avoiding overcooking.

Pour the shrimp and sauce mixture over the warm linguine.

Serve immediately.

Garnish with fresh chopped cilantro.