1. 1. Cook pasta according to package instructions. Drain and set aside.

2. 2. In a large skillet, heat olive oil over medium heat. Add minced garlic, sliced bell pepper, and button mushrooms. Cook until vegetables are tender, about 5 minutes.

3. 3. Add shrimp to the skillet and season with paprika, crushed red pepper, dried rosemary, ground cumin, and creole seasoning. Cook until shrimp is pink and cooked through.

4. 4. Stir in condensed cream of mushroom soup and cream of chicken soup. Mix well to combine all ingredients and simmer for 5 minutes.

5. 5. Add the cooked pasta to the skillet and toss until evenly coated with the creamy sauce.

6. 6. Serve hot and garnish with fresh parsley or grated Parmesan cheese, if desired.