¼ cup	unsalted butter
¼ cup	extra virgin olive oil
2	shallots, minced
2 cloves	garlic, minced
pinch	crushed red pepper flakes
	kosher salt
	ground black pepper
½ cup	white wine
¼ cup	lemon juice
1 pound	shrimp, peeled and deveined
1 pound	angel hair pasta
¼ cup	Italian flat leaf parsley, chopped

1. Bring salted water to boil for pasta.
2. Meanwhile, heat butter and olive oil in large pan. Cook shallots, garlic, and red pepper flakes until translucent. Season generously with salt and pepper.
3. Add wine and lemon juice. Reduce.
4. Meanwhile, season shrimp. Skewer and grill until just done.
5. Boil pasta until al dente, about 5 minutes.
6. Add cooked shrimp, drained pasta, and parsley to sauce in pan. Adjust seasoning.