Heat olive oil in a large skillet over medium-high heat. Add shrimp, seasoning with Italian seasoning, red pepper flakes, salt, and black pepper. Sauté for 3-4 minutes until shrimp are pink and opaque. Remove from skillet.

In the same skillet, add another tablespoon of olive oil and lower heat to medium. Add minced garlic and sauté for 30 seconds until fragrant. Pour in white wine and lemon juice, scraping the bottom of the skillet.

Let it simmer for 2-3 minutes until garlic softens and sauce thickens. Reduce heat to low, add butter, and stir until melted. Fold in shrimp and capers if using. Cook on low for an additional 1-2 minutes.

Remove from heat. Garnish with lemon zest and basil. Serve immediately, adding extra lemon juice if desired.