Boil a large, salted pot of water. Cook pasta according to package directions.

If shrimp are frozen, thaw them under cool running water. Peel (optional) and devein.

Add olive oil to a skillet or deep frying pan on medium heat. Chop chorizo into smaller pieces and add to the pan. Cook for five minutes, stirring a couple of times.

Meanwhile, chop the mushrooms. Add them to the pan and increase heat to medium-high. Cook for about five minutes, stirring occasionally, until the juices are released and the edges start to brown.

Meanwhile, chop the tomato and oregano.

Add the garlic to the pan and cook for about 30 seconds then add the tomato and white wine to the pan. Simmer for a few minutes. Add the cream, oregano, and pepper, and cook for five minutes.

Reduce the heat to medium. Add the shrimp and cook for another five minutes or until the shrimp are cooked. Drain the pasta and toss with the sauce. Serve immediately with generous shavings of parmesan cheese.