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.