Add the salt to a large pot of water and bring to a boil. Since angel hair pasta cooks in less than 2 minutes, we will cook the pasta itself when the shrimp and sauce are ready.

Rinse the shrimp under cold water and pat dry with paper towels. Season with salt and pepper.

Add half of the butter and half of the olive oil to a large skillet and melt over medium-high heat.

When the butter has melted, add the shallots, garlic and red pepper flakes and sautée until shallots become translucent.

Add the seasoned shrimp to the pan and cook them until they turn pink, about 2-3 minutes. Remove the shrimp from the pan and set aside.

Add the wine and lemon juice and bring to a boil.

Add the rest of the butter and olive oil.

When the butter has melted, add back the shrimps to the pan. Turn down the heat to low.

Add the angel hair pasta and cook to al dente according to package directions, usually 1-2 minutes. Drain the pasta well. You do not want to overcook the pasta here since you will be tossing it with some sauce.

Add the cooked pasta and parsley to the pan with the shrimp and gently toss to coat the pasta evenly with the sauce.

Season with salt and pepper to taste. Drizzle some olive oil if necessary. Serve immediately.