Heat a large skillet over medium-high heat. Melt the butter and add in the garlic and cook until fragrant, about 30 seconds). Add the shrimp and cook for two minutes on each side, without stirring, until nicely seared and just cooked through. Remove to a plate and set aside.
Add the shallot and cook until translucent, about a minute. Add the wine and cook until reduced by half, scraping any browned bits off the bottom with a spoon or spatula.
Reduce heat medium-low, add the cream and bring to a gentle simmer, stirring occasionally. Season with salt and pepper, to taste.
Stir in the parmesan cheese and allow sauce to gently simmer for another minute or so until the cheese melts through the sauce. Stir in the lemon juice and zest, capers and parsley.
Add the shrimp back into the pan and stir to coat with the sauce. Remove from heat. Serve over pasta, with lemon slices and more parsley, if desired.