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.

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.

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 ½ 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.

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

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 ¼ cup of fish stock and toss together to combine.

Sprinkle with chopped fresh parsley and serve immediately.