Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Drain and set aside.

Season the ribeye steaks generously with salt and pepper on both sides. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the steaks to the skillet and cook for about 4-5 minutes on each side for medium-rare, or until your desired doneness. Remove the steaks from the skillet and let them rest for 5 minutes before slicing.

In the same skillet, add the remaining tablespoon of olive oil and 2 tablespoons of butter over medium heat. Add the minced garlic and sliced mushrooms, sautéing until the mushrooms are tender and the garlic is fragrant, about 3-4 minutes.

Add the shrimp to the skillet and cook until pink and opaque, about 2-3 minutes. Reduce the heat to low, then pour in the heavy cream and stir to combine.

Gradually add the grated Parmesan cheese, stirring until melted and the sauce is smooth. Season with salt and pepper to taste.

Add the cooked penne pasta to the sauce, tossing to coat evenly. Slice the ribeye steaks and arrange them on top of the creamy mushroom and shrimp Alfredo pasta.

Garnish with chopped fresh parsley and additional Parmesan cheese if desired. Enjoy your Ribeye Steak and Creamy Mushroom and Shrimp Alfredo over Penne Pasta!