Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the quartered mushrooms and sauté until they begin to soften, about 3-4 minutes. Add the halved tomatoes and cook for an additional 2-3 minutes. Remove the vegetables from the skillet and set aside.

In the same skillet, melt 4 tablespoons of butter over medium heat. Add the minced garlic and cook until fragrant, about 1 minute. Remove the garlic if you prefer a milder flavor. Stir in 2 cups of chicken broth and 2 cups of heavy whipping cream. Bring the mixture to a simmer, cooking for about 8 minutes, until it starts to reduce.

In a bowl, whisk together ½ cup lemon juice and 4 tablespoons cornstarch until smooth. Add this mixture to the skillet, stirring constantly until the sauce thickens. Stir in 1 cup of chopped fresh basil and ½ teaspoon ground black pepper. Adjust seasoning to taste.

Set up a breading station: Place 1 cup of flour in one bowl, beaten eggs in another, and a mixture of 1 cup panko, 1 teaspoon garlic powder, and 1 teaspoon Italian seasoning in a third bowl. Dip each shrimp first in flour, then in beaten eggs, and finally in the panko mixture, ensuring an even coating.

Heat 3 tablespoons of butter and 3 tablespoons of olive oil in a large skillet over medium-high heat. Fry the breaded shrimp in batches until golden brown and cooked through, about 2-3 minutes per side. Remove from the skillet and drain on paper towels.

Add the cooked pasta, sautéed mushrooms, and tomatoes to the skillet with the lemon basil cream sauce. Toss to combine and heat through. Plate the pasta mixture and top with the crispy shrimp. Serve immediately and enjoy!