Heat a large skillet over medium heat and add the olive oil. Once shimmering, add the shrimp in batches, seasoning with Italian seasoning, red pepper flakes, salt, and pepper. Cook for 3-4 minutes until pink and opaque. Remove and set aside.

In the same skillet, add minced garlic and lemon juice. Stir continuously, then pour in the white wine to deglaze, scraping browned bits. Simmer for 2-3 minutes until reduced and fragrant.

Remove from heat and incorporate the butter into the sauce until melted, creating a creamy lemon garlic butter sauce.

Return the cooked shrimp and capers to the skillet, reheating gently over low heat for a minute until warmed through.

Garnish with lemon zest and fresh basil, drizzling with additional lemon juice to taste before serving.