Cook farfalle noodles according to package directions. Rinse, drain, cover and keep warm.
Heat remaining olive oil in a 10-inch non-stick skillet over medium heat. Add mushrooms, corn, celery, red pepper, shallot and garlic. Cook and stir for 2 minutes.
Add shrimp. Cook and stir until shrimp is almost fully cooked.
In a small bowl, whisk cornstarch into chicken stock; stir into shrimp mixture along with the cream, seafood seasoning and basil leaves. Cook and stir over medium heat until mixture is hot and thickened. Remove from heat.
Place farfalle noodles onto serving plates. Generously top with sauce. Sprinkle with Parmesan cheese.