Place dried shiitake mushrooms in a small bowl, cover with hot water, and let soak for 20 minutes until rehydrated and soft. Drain, squeeze out excess water, and chop finely.
While mushrooms soak, bring a large pot of salted water to a boil and cook the pasta until just shy of al dente, about 1 minute less than package instructions. Drain and set aside.
Heat a tablespoon of olive oil in a large skillet over medium-high heat. Add the chopped mushrooms and cook for about 3 minutes, until fragrant and slightly crispy around the edges. Remove mushrooms from pan and set aside.
Add another tablespoon of olive oil to the same skillet. Once hot, add the shrimp in a single layer and cook for 2-3 minutes per side until pink, opaque, and slightly firm. Remove shrimp and set aside.
Add the butter to the skillet and let it melt over medium heat. Stir in the minced garlic and cook for about 30 seconds until fragrant, but not browned.
Return the cooked mushrooms to the skillet and toss to coat in the garlic butter. Squeeze half of the lemon over the mixture for brightness.
Add the cooked pasta to the skillet and toss to coat it evenly with the mushroom and garlic mixture. Cook for another minute, allowing the flavors to meld.
Gently fold in the seared shrimp, then squeeze the remaining lemon juice over everything. Toss again to distribute the flavors evenly.
Sprinkle chopped parsley over the pasta, season with salt and black pepper to taste, and give everything one last toss.
Serve the pasta hot, garnished with extra parsley if desired, and enjoy the aromatic, smoky, umami-rich bites.
