Pat the shrimp dry with paper towels, then season lightly with salt and pepper. Dredge each shrimp in flour, shaking off the excess—this will help them develop a golden crust.
Heat a large skillet over medium-high heat until shimmering, then add the olive oil. Once hot and glistening, carefully add the shrimp in a single layer. Cook for about 2 minutes without moving, then flip and cook another 2 minutes until they turn pink and golden. Remove the shrimp and set aside.
Add 1 tablespoon of butter to the same skillet, then toss in the minced garlic. Sauté for about 30 seconds until fragrant, with a nutty aroma filling the air and the garlic turning slightly golden.
If using wine, pour in the white wine now, scraping the bottom of the pan with a spatula to loosen the browned bits. Let this simmer for 2-3 minutes until the liquid reduces slightly and the aroma becomes bright and aromatic.
Squeeze the juice of one lemon into the skillet, then add the rinsed capers. Stir everything together and cook for another minute, allowing the sauce to thicken slightly and the flavors to meld.
Return the cooked shrimp to the skillet, gently tossing to coat them in the sauce. Cook for another 1-2 minutes until the shrimp are heated through and glistening with sauce.
Remove the skillet from heat and swirl in the remaining tablespoon of butter to create a glossy, silky sauce. Check the seasoning, adding more lemon juice or salt if needed for extra brightness and balance.
Transfer the shrimp and sauce to a serving dish. Garnish with lemon slices or chopped parsley, and serve immediately while hot and vibrant.
