In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.

If using, sprinkle in the red pepper flakes, stirring to combine with the garlic.

Add the shrimp to the skillet in a single layer. Cook for about 2-3 minutes on one side until they start to turn pink.

Flip the shrimp and add the artichoke hearts and capers to the skillet. Cook for another 2-3 minutes, stirring occasionally until the shrimp are cooked through and opaque.

Remove the skillet from the heat and stir in the lemon juice, lemon zest, salt, and pepper. Adjust seasoning to taste.

Serve the shrimp mixture over cooked pasta or rice if desired, and garnish with fresh parsley.