1 pound large or extra-large shrimp (26-30), peeled and deveined
1/2 cup white wine
1/4 to 1/2 cup vegetable stock
1 lemon, zested (~1/2 tsp)
1/4 cup lemon juice
1/4 cup capers in brine, drained
1 TBSP fresh parsley, chopped, plus additional for garnish
Optional: pasta for serving
Heat a large skillet over medium-high heat. Add olive oil. Once the oil is warm, add the chopped shallot, and cook for 1-2 minutes. I recommend a pinch of salt here to begin layering in the flavor. Add the garlic slices, cooking for 1-2 minutes until fragrant. Add a pinch of red pepper flakes if desired.
Salt and pepper the shrimp on one side. Add the shrimp to the skillet, salt side down, cooking until one side is pink, approximately 2-3 minutes. Salt and pepper the other side of the shrimp while they cook. Flip the shrimp and cook for 1 more minute. The shrimp will not be cooked all the way through at this point, as they will finish cooking in the sauce. Remove from the skillet and place on a plate. Set aside.
Deglaze the pan with the white wine, scraping up any stuck bits on the pan. Simmer for 1-2 minutes. Add the lemon zest and juice, and 1/4 cup vegetable stock. Let the sauce reduce for 2-3 minutes. Taste test and add additional vegetable stock as needed to thin out the flavors. Add in the capers and cook a minute or two longer.
Return the shrimp back to the sauce, along with the chopped parsley, and cook 1-3 minutes until the shrimp are cooked through.
Garnish with additional parsley and lemon wedges; serve with pasta as desired.