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Bring a pot of lightly salted water to a boil and add the linguine. Cook it for 2 minutes less than the package directions. Using a glass measuring cup or heatproof pitcher, scoop out 1½ cups of the pasta water, then drain the pasta and set aside.
Melt the butter in a large skillet over medium heat. Add the mushrooms, garlic, and shallot and cook, stirring, until the liquid cooks off and the mushrooms are golden, 7 to 8 minutes. Add a pinch of salt and the black pepper (don't worry if it looks like a lot—it is!), stir and cook for another couple of minutes. Pour in the cream, then stir and let the cream boil gently and thicken, about 2 minutes.
Reduce the heat to low and add the parmesan and drained pasta. Use tongs to toss the pasta for a minute or two, coating it in the sauce. Pour in some of the reserved pasta water if the sauce gets too thick.
Dish up the pasta with plenty of the mushrooms and sprinkle on more parmesan and some parsley.