Heat 2 tablespoons of light olive oil in a heavy-bottom skillet over medium heat. Add diced Roma tomatoes and minced garlic, sautéing for about 8 minutes until the tomatoes are soft and aromatic.

Clean the skillet and return it to the stove, adding the remaining olive oil and increasing the heat to medium-high. Toss in diced onions and sliced white mushrooms, sautéing them for approximately 4 minutes until the onions become caramelized and golden.

Return the tomato and garlic mixture to the skillet with the mushrooms and onions. Stir in the sour cream, dried oregano, red pepper flakes, along with salt and pepper to taste.

Pour in the chicken broth and white wine, stirring to combine all the ingredients. Raise the temperature slightly, bringing the mixture to a gentle simmer for about 3 minutes.

Add the peeled and deveined shrimp to the skillet, spreading them evenly. Cook for 1 minute on one side, then flip and continue cooking for another 2 minutes until they turn pink and opaque.

Serve the shrimp and mushroom dish hot over rice, pasta, or mashed potatoes. Garnish with freshly chopped parsley.