Start by heating your large skillet over medium-high heat until it shimmers. Add the neutral oil and let it heat up until it’s just about to smoke.
Add the sliced mushrooms to the hot skillet. Sauté, stirring occasionally, until they release their moisture and turn deep golden brown, about 5-7 minutes. You’ll notice the aroma shift to earthy and roasted.
Push the mushrooms to one side of the skillet. In the cleared space, add a teaspoon of butter and the shrimp in a single layer. Cook for 2-3 minutes, then flip the shrimp and cook for another 2 minutes until they turn opaque and pink.
Stir in the minced garlic and cook for about 30 seconds until fragrant and slightly golden, filling the air with a pungent aroma. Be careful not to burn the garlic to avoid bitterness.
Deglaze the pan by pouring in the fresh lemon juice, scraping up any browned bits from the bottom. Let it simmer for about 1 minute, allowing the flavors to meld and the sauce to slightly reduce.
Remove the skillet from heat and stir in the remaining tablespoon of butter until glossy and smooth. Season with salt and pepper to taste, then sprinkle with chopped herbs if desired.
Let the dish rest for a minute, then serve immediately, spooning some of the flavorful pan juices over the shrimp and mushrooms. Garnish with fresh herbs and an extra squeeze of lemon if you like.
