Lightly season washed fresh mushrooms with salt and black pepper. Roast on oiled pan in oven for 20 minutes or just until they begin to brown and release their water. Drain in colander.
Cook imported linguini in boiling salted water for 10 minutes or until just al dente. Drain and hold.
Peel and de-vein shrimp. Remove tails.
Heat a 10’’ sauté pan over a medium flame until hot. Stir scampi butter sauce well with a ladle and add 3 ounces to hot pan. Wait 1 minute. Add 8 pieces cleaned and de-veined (tail off) shrimp to pan. Add 4 ounces button mushrooms to pan. Flip shrimp in pan. Cover shrimp and mushrooms with three 1 ounce slices of whole milk mozzarella. Sprinkle cheese lightly with sweet paprika. Place pan under broiler to melt mozzarella.
Place 10 ounces of hot linguini in a bowl. Top with shrimp, mushrooms and butter sauce.