Start by heating the large skillet over medium-high heat and add the olive oil. Once the oil shimmers and begins to gently ripple, add the sliced mushrooms. Sauté for about 5-7 minutes, stirring occasionally, until they turn golden brown and release their earthy aroma.
Push the mushrooms to one side of the skillet and add the peeled and deveined shrimp in a single layer. Season with salt, pepper, and red pepper flakes. Cook for about 2 minutes on one side, then flip with tongs and cook for another 2 minutes until the shrimp turn pink, opaque, and slightly firm.
Add the minced garlic to the mushrooms and shrimp. Stir quickly for about 30 seconds until the garlic becomes fragrant and slightly toasted, filling the kitchen with a pungent aroma.
Squeeze the fresh lemon juice over the skillet contents and use a spoon to scrape up any browned bits from the bottom. Cook for another minute, allowing the flavors to meld and the sauce to slightly thicken.
Remove the skillet from heat and sprinkle with chopped parsley if using. Give everything a gentle toss to combine and coat the shrimp and mushrooms in the flavorful pan juices.
Serve immediately, enjoying the warm, earthy aroma, tender mushrooms, and juicy shrimp in each bite. This dish pairs beautifully with crusty bread or over a bed of rice for a complete meal.
