• In a shallow dish, combine flour with a pinch of salt and black pepper. Dredge the cleaned and butterflied shrimp in the flour mixture, shaking off any excess.

Cook the Shrimp

• Heat a drizzle of olive oil and 1 tablespoon of butter in a large skillet over medium heat. Add the garlic and sauté until fragrant, about 1 minute.
• Add the shrimp to the skillet, cooking them in batches if necessary. Cook for about 2 minutes on each side, until the shrimp are golden and slightly cooked through. Remove the shrimp from the skillet and set aside.

Make the Sauce

• In the same skillet, add another drizzle of olive oil and the remaining butter. Once melted, add the capers and hot pepper flakes. Sauté for about 1-2 minutes.
• Add white wine and lemon juice, scraping up any browned bits from the bottom of the pan. Let the mixture simmer for a couple of minutes.
• Add in 1 tablespoon of all purpose flour to thicken the sauce. Whisk or stir until combined and thickened. If you prefer a thicker sauce, whisk in a bit more flour.
• Stir in 1/2 cup of the fish stock (or chicken stock) and let the sauce reduce slightly. Sprinkle in a teaspoon of chopped parsley.
• Add the cooked shrimp back into the skillet, tossing to coat in the sauce. Season with additional salt, and black pepper.

Cook the Spaghetti

• Meanwhile, cook the spaghetti in a large pot of boiling salted water according to the package instructions. Drain and set aside.

Combine and Serve

• Add the cooked spaghetti to the skillet with the shrimp and sauce. Toss everything together until the spaghetti is well coated in the sauce. If you prefer a creamier sauce, add in another 1/4 cup of fish stock and toss together to combine.
• Sprinkle with chopped fresh parsley and serve immediately.