In a hot pan, melt 3 tablespoons of butter. Once melted, add the shallots and sauté until the shallots become soft and translucent, but not crispy.
Once the shallots are soft, add 1 tablespoon of lemon zest and stir with the shallots until fragrant. Then, with the heat on high, add 2 tablespoons of white wine. Stir and allow it to simmer and reduce.
Once the wine is almost fully reduced, add ¼ cup of lemon juice. Bring this to a gentle simmer.
Next, turn the heat to low and add ¼ cup of heavy cream or non-dairy milk. Whisk until combined, making sure that the heat is low so that the lemon juice doesn't cause curdling.
Boil your pasta according to package instructions.
To the lemon butter sauce, add 2 tablespoons of drained capers. Stir the capers into the sauce. Drain the cooked pasta and add it directly to the sauce. Keep some of the pasta water in a separate cup or bowl.
Stir to fully combine the pasta into the sauce. Add salt, garlic powder, and onion powder and stir.
If necessary (if the pasta looks too dry and not silky), add a small amount of the pasta water and stir. This should help loosen up the pasta and add more starch to the sauce.
Serve on a plate and garnish with more lemon zest and capers, as well as fresh chopped parsley or chives.