Steps

1. Thaw frozen **shrimp**, peel, and devein.
   🕒 00:51
2. Lightly break apart the **shimeji mushrooms**.
   🕒 02:05
3. Slice the **mushrooms** a bit thickly. Combining various mushrooms creates a complex texture and enhances the deliciousness. Mushrooms are particularly rich in umami.
   🕒 02:15
4. Add **100g of penne** to a pot and boil for **11 minutes**, which is 1 minute less than the package instructions.
   🕒 02:36
5. Heat **butter** and **olive oil** in a frying pan, and sauté until the **garlic** is fragrant.
   🕒 02:52
6. Once fragrant, add the **shrimp** and stir-fry.
   🕒 03:00
7. When the shrimp are cooked, add the broken **shimeji mushrooms** and sliced **mushrooms** and stir-fry. If the mushrooms tend to absorb oil easily, steaming them with a little pasta water will prevent sticking and make them more delicious.
   🕒 03:35
8. Once the shrimp and mushrooms are cooked, add **white wine** and cook off the alcohol.
   🕒 05:10
9. Add **butter** to create a rich flavor.
   🕒 05:28
10. When the penne is about to finish boiling, add **lemon juice** and a little more **butter**.
    🕒 05:44
11. Add the cooked **penne** to the sauce and toss to coat well.
    🕒 06:00
12. Taste and add **salt** and **lemon juice** if needed.
    🕒 06:18
13. Add chopped **parsley** to complete the dish.
    🕒 06:31