Begin by peeling and deveining your shrimp if they aren’t already prepared, then pat them dry with paper towels. Season lightly with salt and pepper, and set aside.
Heat your large skillet over medium-high heat. Add a splash of olive oil or a teaspoon of butter, and once shimmering, place the shrimp in a single layer. Sear for about 2 minutes on each side until they turn pink and develop a slight golden crust. Remove the shrimp from the pan and set aside.
In the same skillet, add the sliced mushrooms. Sauté for 4-5 minutes, stirring occasionally, until they release their earthy aroma and turn a beautiful golden brown. This creates a fragrant base for your sauce.
Add the minced garlic to the mushrooms and cook for about 30 seconds, stirring constantly. The garlic should become fragrant, releasing a warm aroma, but avoid burning it to prevent bitterness.
Pour in the dry Marsala wine, scraping up any browned bits from the bottom of the pan. Bring the wine to a gentle boil and let it simmer for 3-4 minutes until it reduces by half and the sauce begins to thicken and become glossy.
Return the seared shrimp to the skillet, gently tossing them in the sauce. Add the butter and optional capers, and cook for another 2 minutes until everything is heated through and the sauce coats the shrimp beautifully.
Squeeze fresh lemon juice over the dish and sprinkle chopped parsley. Give everything a gentle toss to combine all the flavors. Taste and adjust seasoning with more salt or pepper if needed.
Serve your shrimp Marsala immediately, spooning the luscious sauce over the shrimp and garnishing with extra parsley if desired. Enjoy the rich, glossy, and flavorful dish that’s perfect for a comforting yet elegant meal.
