Pat the shrimp dry with paper towels and season lightly with salt and pepper. Heat a large skillet over medium-high heat and add the neutral oil. Once shimmering, add the shrimp in a single layer and cook for about 2-3 minutes per side until they turn pink and develop a slight caramelization. Remove from the pan and set aside.
In the same skillet, add a tablespoon of butter and sliced mushrooms. Cook, stirring occasionally, for about 5-7 minutes until the mushrooms are deep golden and crispy around the edges, releasing a rich, earthy aroma.
Push the mushrooms to one side of the skillet and add the minced garlic to the empty space. Sauté for about 30 seconds until fragrant and golden, making sure not to burn it.
Deglaze the pan with the white wine, scraping up the browned bits from the bottom. Let it simmer for 2 minutes until the liquid reduces slightly and the aroma brightens.
Return the cooked shrimp to the skillet, tossing everything together to coat the seafood with the fragrant sauce. Cook for an additional 1-2 minutes until the shrimp are heated through and glistening with sauce. Adjust seasoning with salt, pepper, and a squeeze of lemon.
Finish by stirring in chopped parsley or thyme and a small knob of butter for extra richness. Remove from heat and squeeze fresh lemon juice over the top for a bright, zesty finish.
Serve immediately, garnished with extra herbs and lemon wedges, allowing the vibrant aroma and glossy sauce to shine. Enjoy this comforting yet elegant dish with rice, noodles, or crusty bread.
