Peel and roughly chop the garlic.

Cut off and discard the stem and core of the peppers. Halves them lengthwise and thinly slice crosswise.

Cut off and discard the root ends of the scallions. Thinly slice crosswise keeping the white bottoms and the green tops separate.

Heat a pot of salted water to boiling.

Add pasta and cook 14-16 minutes or until tender.

Drain thoroughly and return to pot.

Stir in half the vinegar and a drizzle of olive oil.

Pat the shrimp dry with paper towels. Remove tails.

In medium non-stick pan, heat a drizzle of olive oil on medium-high until hot.

Add the shrimp in an even layer and cook without stirring 1-2 minutes or until slightly opaque.

Add the garlic, peppers, capers, white portion of scallions, and as much red pepper flakes as you'd like. Season with salt and pepper. Cook stirring occasionally 2-3 minutes or until the peppers are slightly softened and the shrimp are cooked through.

Add the verjus and remaining vinegar. Stir frequently and cook 1 minute until combined.

Serve the finished shrimp over the cooked pasta and garnish with the green scallions.