In a large pot melt the Salted Butter (2 tablespoon) and Olive Oil (2 tablespoon). Add the Shallot (1) and cook over medium heat.
Add Garlic (2 clove), Crushed Red Pepper Flakes (1/2 teaspoon) and mix. Lay the Shrimp (1 pound) down in the pan and cook about 2 minutes each side. Remove the shrimp and set aside.
To the same pan add Salted Butter (2 tablespoon), White Wine (1/2 cup), and the juice from the Lemon (1), and stir together. Make sure to scrape the bottom of your pan. Return the shrimp to your pan.
Add in the Angel Hair Pasta (8 ounce) and toss together. Adjust for Salt and Pepper (to taste). Garnish with Fresh Parsley (1/2 cup) and Dried Basil (2 teaspoon). Serve.