Pat the shrimp dry with paper towels and season lightly with salt and pepper.
Heat a large skillet over medium-high heat until shimmering, then add a tablespoon of olive oil and a tablespoon of butter, swirling to melt and coat the pan.
Place the shrimp in a single layer and cook for 1-2 minutes per side, until they turn pink and develop a slight golden edge. Use tongs to flip them gently, then remove and set aside.
Add the minced garlic to the same pan and sauté for about 30 seconds until fragrant, stirring constantly—avoid browning to keep the aroma bright.
Pour in the Marsala wine, increasing the heat to medium-high, and let it simmer for 3-4 minutes until the liquid reduces slightly and releases a rich, aromatic aroma.
Add the sliced mushrooms to the pan and cook for another 2-3 minutes, stirring occasionally, until they are golden and slightly crispy around the edges.
Stir in the lemon juice and return the cooked shrimp to the pan, gently tossing to coat them in the sauce. Cook for another minute until the shrimp are heated through and glossy.
Garnish with chopped parsley, giving the dish a fresh burst of color and flavor, and then remove from heat.
Serve immediately, spooning the fragrant sauce and tender shrimp onto plates. Drizzle with any remaining sauce and enjoy the warm, aromatic flavors.
