Season the seafood well with the sea salt and black pepper. Heat the olive oil in a large nonstick skillet over medium-high heat. Reduce the heat to medium and add the seafood, stirring often until cooked, about 4-5 minutes. Transfer to a plate and keep warm.
Combine the wine, vegetable broth and cornstarch in a small bowl until it is silky and smooth.
Cook the garlic in the skillet over medium-high heat, stirring often, until softened, 1 to 2 minutes. Add the wine mixture; bring to a boil and cook until it has thickened, about 2 minutes. Stir in lemon juice, capers and butter; cook until the butter melts, 1 to 2 minutes.
Return the seafood to the pan, add the pasta and half of the parsley, and cook, stirring gently, until heated through and coated with the sauce, about 1 minute. Stir in the fresh parsley, garnish with chopped parsley, and serve immediately.