Set your water bath to 132°F (55.5&dge;C). Season seafood with salt, white pepper, granulated garlic and powdered lemon peel. Bag calamari and shrimp separately, and return shrimp to the fridge. Drop the calamari into the bath and cook for 2 hours.
Approximately 20 - 30 minutes before the calamari is done, remove the shrimp from the fridge and add to the water bath. You can also bag the sausage and drop in the same bath to heat for the last 10 minutes (it's already fully cooked).
Meanwhile, boil the pasta in salted water until just before al dente (1 - 2 mins less than package instructions). Drain, coat with a little olive oil to prevent sticking, and set aside. This can be done ahead and pasta can be chilled in the fridge until ready to use. Reserve 1/2 to 1 cup of the starchy pasta water in case you want to thin out the sauce.
About 10 minutes before the seafood is done, heat 1 tablespoon olive oil in a large sauté pan over medium high heat. Add the shallot and cook for 1 min until softened. Add the garlic and cook for 30 seconds - 1 min, just to brown it lightly. Now add the chopped mushrooms and cook until they release their liquid and begin to brown.
Once the mushrooms are nicely browned, add the white wine and reduce (it will happen quickly).
Add the pesto and whipping cream to the mushrooms and stir well to combine.
Once combined, add the pasta. Mix well until the pasta is coated with the sauce.
At this point, if needed, you can add some of the reserved pasta water until you reach your desired sauce consistency.
Remove the pan from the heat and add the seafood and sausage. Stir just until everything is well coated, then remove to a bowl or platter.
If desired, garnish with parmesan cheese before serving.