Steps:
- Boil pasta in water until al dente. In a ziplock bag, combine shrimp through tomatoes and marinate in refrigerator for an hour. Heat 2 tablespoons of oil over medium-high heat in a saute pan and cook mushrooms until they release their liquid and are browned. Set aside. Keeping the same saute pan at medium-high, add shrimp and marinade ingredients and saute until cooked through, about six minutes. Set aside. In the now empty pan, turn heat to high and deglaze with wine, scraping up any browned bits. Add chicken stock and reduce the liquids by half. Slowly stir in the goat cheese until melted and smooth. Add the butter at the end, and melt. Add the mushrooms and shrimp back to the sauce and warm through. When just about finished, add the drained pasta and toss to combine. Add a little bit of reserved pasta water if the sauce is too thick or doesn't cling to the pasta.
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