Start by heating a large skillet over medium-high heat, adding a tablespoon of olive oil. Once shimmering, spread the sliced cremini mushrooms in a single layer and let them cook undisturbed for about 3 minutes until they start to brown and release moisture.
Stir the mushrooms and continue cooking for another 3-4 minutes, stirring occasionally, until they turn golden and slightly crispy at the edges. Push the mushrooms to one side of the pan.
Add a tablespoon of butter to the cleared side of the pan and let it melt, then add the minced garlic. Sauté for about 30 seconds until fragrant—your kitchen will fill with a warm, garlic aroma.
Place the shrimp in the pan, arranging them in a single layer. Cook for about 2-3 minutes per side, until they turn bright pink and are opaque, while the mushrooms continue to caramelize around them.
Gently stir the mushrooms and shrimp together, then squeeze fresh lemon juice over the mixture. Season with salt and pepper to taste, and cook for another minute to meld the flavors.
Remove the skillet from heat, sprinkle chopped parsley over the top, and give everything a final gentle stir. The dish should look glossy, with caramelized mushrooms and perfectly cooked shrimp ready to serve.
