Heat 1 tablespoon of olive oil in a large skillet over medium heat. Put shrimp in a mixing bowl and rub in seasoning mixture. Mix well to make sure shrimp is coated well. Add to the hot pan and cook for about 2-3 minutes on each side, turning once midway, until shrimp is pink and cooked through. Remove shrimp from the skillet.
Add second tablespoon of olive oil to the skillet. Once the pan is hot, add sliced mushrooms and ¼ teaspoon of salt and cook, stirring, until mushrooms release liquid and reduce in volume and get soft, for about a minute or two.
Add minced garlic for the last few minutes, when mushrooms are almost ready. Sauté for 1-2 minutes and then add back the cooked shrimp.
Add pesto, stir, and then deglaze the pan with the white wine. Add the stock and allow to reduce, about 2 to 3 minutes.
In the meantime, bring a large pot of water to boil, add pasta and cook it according to instructions. Drain the pasta, but do not rinse.
Add pasta to the skillet and stir until pasta is fully coated in sauce.
Allow to warm for 2 minutes, and then portion and serve. Season with more salt and additional red pepper flakes, if desired.