Cook pasta in a large saucepan according to package directions, omitting salt.

Heat 1/4 cup of Italian dressing in a large skillet over medium heat.

Add mushrooms, onions, and artichoke hearts to the skillet.

Cook for 3 minutes, stirring occasionally, until the onions are crisp-tender.

Add shrimp and parsley to the skillet and stir.

Cook for 2 minutes, stirring occasionally.

Continue cooking until the shrimp turns pink and the vegetables are tender.

Drain the pasta and return it to the saucepan.

Add the shrimp mixture and the remaining dressing to the pasta.

Toss lightly to combine.

Sprinkle with grated Parmesan cheese and serve.