Combine flour and pepper blend in a shallow dish. Toss shrimp in mixture until coated.
Heat oil in a large nonstick skillet over medium-high heat. Add shrimp and cook 2 minutes; turn and cook another minute. Remove shrimp to a plate. Cook in batches if necessary.
Add garlic to skillet and cook 30 seconds. Stir in wine, broth, lemon juice and capers. Bring to a simmer. Add shrimp and cook 1 minute, until heated through. Off heat, whisk in butter and stir in parsley. Serve with cooked white rice.