Bring a large pot of salted water to a boil. Once water is boiling, add linguine to pot. Cook, stirring occasionally, until al dente, 9-11 minutes.

Reserve 1 cup pasta cooking water (2 cups for 4 servings), then drain.

While pasta cooks, wash and dry produce.

Trim and slice mushrooms into ½-inch-thick pieces (skip if your mushrooms are pre-sliced!). Trim and thinly slice scallions, separating whites from greens. Peel and mince or grate garlic.

Rinse shrimp* under cold water and pat dry with paper towels.

Heat a drizzle of olive oil in a large pan over medium-high heat. Add shrimp; season with salt and pepper. Cook, turning occasionally, until opaque and cooked through, 3-4 minutes.

Turn off heat; transfer to a plate.

Heat a large drizzle of olive oil in pan used for shrimp over medium heat. Add mushrooms; season with salt and pepper. Cook, stirring occasionally, until starting to soften, 3-5 minutes.

Add scallion whites and cook until softened, 1-2 minutes.

Add garlic and cook until fragrant, 30-60 seconds.

To pan with veggies, add drained linguine, cream cheese, 2 TBSP butter, and ½ cup reserved pasta cooking water (4 TBSP butter and ¾ cup reserved pasta cooking water for 4 servings). (If pan is too small, carefully transfer everything to pot used for pasta.) Cook, tossing occasionally, until sauce has thickened, 3-4 minutes.

Stir in ketchup, shrimp, and half the chili flakes.

Turn off heat; add ¼ cup reserved pasta cooking water (½ cup for 4). Stir until liquid has reduced and everything is coated in sauce. Season with salt and pepper.

Divide linguine between bowls. Top with scallion greens and remaining chili flakes. Serve.