Heat olive oil in a large skillet over medium-high heat.
Add mushrooms, onion and garlic; sauté until tender.
Stir in parsley and wine. Cook for a few minutes to allow the wine to reduce.
Add shrimp, stirring until just pink. Be careful not to overcook the shrimp (or they will become tough). As the shrimp start to turn pink, season with salt and pepper. Adjust seasonings, to taste.
Notes
I use a container of fresh pre-sliced mushrooms from the produce section, a bottle of pre-minced fresh garlic (which keeps in the refrigerator for quite awhile), and a bag of frozen diced onion. These three shortcuts completely eliminate the need for pulling out your cutting board or knife! Less work and fewer dishes? I'm in!
Instead of chopping my parsley with a knife, I use kitchen shears to cut the parsley right into the skillet (again...avoiding the need for a cutting board and knife)!
Fresh or frozen shrimp are fine. If you're starting with frozen shrimp, you can quickly thaw them by placing the shrimp in a colander and rinsing them under cold water.
The key to tender shrimp is to remove the skillet from the heat as soon as the shrimp turn pink. This happens quickly, so keep an eye on the shrimp and don't let them overcook. They will become tough and rubbery when overcooked.
Leftover cooked shrimp will keep in the refrigerator for 2-3 days. You can reheat the shrimp in a skillet over low heat or in the microwave. Just make sure that you keep a close eye on the shrimp as it warms -- you don't want to overcook it or it will become rubbery.
We prefer the flavor of the white wine sauce, but you can substitute with an equal amount of chicken broth for an alcohol-free version.
Cooking just for two? Cut all of the ingredients in half. The rest of the instructions remain the same.