Bring a large pot of lightly salted water to a boil. Add pasta then cook until tender but still firm, according to the directions on the package. Drain well and set aside.

Meanwhile, place a large skillet over medium-high heat then melt butter. Add mushrooms, season with salt and pepper and cook, stirring occasionally, for 8–10 minutes until they have released their liquid and become a dark golden brown.

Add garlic and cook for about 30 seconds. Add wine, bring to a rapid boil then cook about 3–4 minutes until the wine is nearly evaporated. Add chicken broth and raw shrimp and return to a boil.

Reduce heat to medium-low then add cream cheese chunks and stir until completely melted. Continue to heat until sauce is hot and shrimp is just cooked through. Stir in basil and lemon zest and toss with cooked pasta.

Season to taste with salt and red pepper flakes. Thin the sauce with a bit of extra chicken broth if necessary. Serve immediately