Bring a large pot of salted water to a rolling boil. Add the pasta and cook until just shy of al dente, about 8 minutes. Drain, reserving a cup of pasta water, and set aside.
While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the sliced mushrooms and cook, stirring occasionally, until deeply browned and fragrant, about 8 minutes. They should look caramelized and smoky.
Push the mushrooms to one side of the skillet, then add the shrimp to the cleared space. Sauté until pink and firm, about 2-3 minutes per side, until they’re just cooked through and slightly curled. Remove from heat.
Add the sliced garlic to the skillet with the mushrooms and shrimp. Sauté until fragrant and just starting to turn golden, about 30 seconds. This fills your kitchen with a warm, garlic aroma.
Return the cooked pasta to the skillet, pouring in a splash of the reserved pasta water to loosen the mixture. Toss everything together gently with tongs, coating the pasta in the flavorful mushroom and shrimp mixture.
Squeeze fresh lemon juice over the pasta, then sprinkle with chopped parsley. Toss again to evenly distribute the brightness and herby freshness. Adjust seasoning with salt and pepper as needed.
Let the pasta rest off the heat for a minute to allow flavors to meld. Serve immediately, garnished with extra parsley if desired, and enjoy the warm, aromatic harmony of shrimp and mushrooms in every bite.
