In a medium skillet melt 2tbsp butter with 2tbsp olive oil. Add chives, garlic and chili flakes to melted butter and sauté for 2 minutes on medium low. Add shrimp to butter mixture and sauté until shrimp our pink and translucent (3-5 minutes). Season with salt and pepper. Remove shrimp from pan and set aside. Using same pan, add wine and lemon juice.
Cook down until reduced slightly stirring occasionally to loosen any food particles stuck to pan. Add 2tbsp butter and continue cooking over medium heat until butter is melted and fully incorporated. Add cooked pasta and shrimp to wine mixture and toss. Serve immediately. Drizzle with additional olive oil if desired.
Tips & Variations
Perfect side dish to a juicy BBQ steak