Directions

1. In a medium bowl, combine shrimp, half the garlic, 1/2 tsp. salt, the pepper, and sugar and set aside for 5 minutes.
2. Melt 2 Tbsp. butter in a large frying pan or saute pan over medium-high heat. Add shrimp and cook, turning once, until pink and cooked through, about 1 1/2 minutes per side. Add wine and simmer for 1 minute. Pour contents of pan into a clean medium bowl and set aside.
3. Melt remaining 2 Tbsp. butter in the pan over medium-high heat. Add remaining garlic, the capers, and red pepper flakes and cook, stirring constantly, until garlic is fragrant, about 1 minute.
4. Add chicken broth, water, pasta shells, and remaining 1/2 tsp. salt to frying pan and stir to combine. Bring to a simmer over high heat; then reduce heat if needed and cook, stirring frequently, until pasta is just tender (al dente; it should still have a bit of chew), about 8 minutes.
5. Turn off heat and stir in shrimp, 1/2 cup cheese, and lemon zest and juice. Let pasta stand for 5 minutes for the sauce to thicken. Sprinkle with parsley, give the pasta a quick stir, and serve with more cheese if you like.