*oil & butter
*angel hair pasta
*red pepper flakes
*salt & pepper
Heat butter and olive oil over medium-high heat in a large, deep skillet. Add in shallots, red pepper flakes, and garlic and saute for 1-2 minutes.
Add the shrimp and salt and pepper and saute for just 2 minutes. Remove the shrimp from the skillet and place on a plate.
Deglaze the pan with wine and lemon juice. Simmer until reduced by half.
Add the shrimp and lemon zest back to the skillet and cook until the shrimp is pink and firm--about 2 minutes.
Add in angel hair pasta that has been cooked to al dente, a bit more olive oil, and parsley, and toss with shrimp and sauce.
Serve with crusty garlic bread.