Love this twist on the classic Italian dish!
- 2 tablespoons cornstarch
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 1/2 pounds medium shrimp peeled and de-veined
- 2 tablespoons olive oil
- 3 tablespoons butter divided
- 1/2 cup chicken broth
- 1 large lemon juiced, ~3 tablespoons
- 1/4 cup capers drained and rinsed
- 1/4 cup chopped fresh flat-leaf parsley
- thin slices of fresh lemon for garnish, optional
