Start by heating your large skillet over medium-high heat, adding a tablespoon of butter and letting it shimmer. Once hot, add the sliced mushrooms and sauté until they turn golden brown and release a nutty aroma, about 5 minutes.
Push the mushrooms to the side of the pan and add another tablespoon of butter. When melted and bubbling, add the minced garlic and cook until fragrant, about 30 seconds, stirring constantly to prevent burning.
Place the peeled and deveined shrimp in a single layer in the pan. Cook for about 2-3 minutes per side until they turn pink, firm, and slightly caramelized around the edges, with a gentle sizzle audible.
Pour in the white wine, scraping up any browned bits from the bottom of the pan. Let the wine reduce by half, about 1-2 minutes, until fragrant and slightly syrupy.
Stir in the remaining tablespoon of butter until melted, creating a glossy, velvety sauce that coats the shrimp and mushrooms evenly.
Finish by sprinkling chopped parsley over the dish, squeezing fresh lemon juice, and seasoning with salt and pepper to taste. Toss everything gently to combine and let sit for a moment to meld the flavors.
Serve immediately in warm bowls or plates, garnished with extra parsley if desired, and enjoy the fragrant, tender shrimp with earthy mushrooms in a rich garlic butter sauce.
