Cavatappi pasta with Shrimp

I just kind of made this dish up one night for supper. It is wicked balls good.

3/4 lb medium shrimp (peeled and deveined)
1 + 1 tablespoon olive oil (divided use)
2 + 2 cloves garlic, minced (divided use)
2 cups fresh diced tomato or good canned
2 tablespoon fresh basil, chopped
1/2 cup diced onion
1/4 cup dry white wine
1 cup mushrooms, chopped
1/4 cup heavy creamnSalt and pepper
3 cups dry cavatappi pasta (you can use whatever pasta you really like)

Cook the pasta in salted water according to package directions.

Heat 1 tablespoon olive oil in a sauté pan and add 2 cloves garlic. Cook about 30 seconds then add the shrimp. Cook and toss the shrimp until barely cooked through. Set aside.

In a large skillet heat 1 tablespoon oil (you can also add the reserved oil from the shrimp) then add garlic and onion. Cook until they begin to soften then add white wine. Let reduce a bit then add tomato and mushrooms. Cook, stirring often, about 15 minutes or until everything kind of blends together. Turn off heat and add cream. Stir until combined and season with salt and pepper. Add shrimp.

Drain pasta and add directly to the pan, tossing until everything is combined. Add half the basil and toss. Serve topped with the rest of the basil. Some grated Parm or a squeeze of lemon if you wish.