Add the olive oil to a large skillet or dutch oven over medium heat.
Once hot, add the shallots and garlic, cook 2-3 minutes, then add the white wine, simmer for 1-2 minutes, then add the lemon juice, parsley, spaghetti noodles and chicken broth.
Bring to a boil, cover, reduce heat and simmer for 12 minutes.
Remove the lid and add the shrimp.
Place the lid back on and cook for an additional 3-4 minutes.
Remove the lid and add the capers, butter and parmesan cheese, stir to combine until the butter is melted.
Serve topped with additional fresh chopped parsley.