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Preheat 1 tablespoon of the oil in a large skillet over medium heat. Add the shrimp and cook for 3-4 minutes, until pink and opaque. Season to your taste, then set aside.
Add the remaining oil to the skillet. Add the mushrooms and cook, stirring occasionally for 4-5 minutes. Stir in the garlic and cook for a minute longer.
Stir in the heavy cream, parmesan, and parsley. Reduce the heat to low and allow the sauce to simmer for a couple of minutes, to meld the flavors. Return the shrimp into the skillet and toss with the sauce.