Melt 2 tbs of the butter in a large skillet over medium-high heat. Add the shrimp and cook until it’s pink and opaque on both sides; remove from pan and set aside.

Add the remaining tablespoon of butter to the pan. Turn the heat up to hight. Add the chopped mushrooms and garlic, cooking until the mushrooms begin to sear.

Mix the soup and cream in a small bowl, then pour into the pan. Add the cheese and heat until the soup mixture just begins to boil. Place the shrimp back in the skillet and heat through. Garnish with some chopped fresh parsley if desired.

Serve immediately over basmati rice.