Start cooking the pasta sauce after you put the pasta water to boil. To make the sauce, sauté the shrimp in a pan until they turn pink, for a minute only!

Remove them from the pan, and set them aside on a plate. Add the shallots along with the mushrooms to the pan and sauté them until soft.

When the mushrooms are softened enough, add the brandy or white wine. Let it totally reduce on medium heat before adding the tomatoes.

Stir in the mascarpone cheese until dissolved. Pour the heavy cream in along with 100 ml of pasta water. Let it simmer for 5-6 minutes.

Stir in the finely chopped dill along with the parsley, and mix all  together until nicely combined. Drain the cooked pasta and add it to your sauce.