Melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high heat.
Saute the shallots, garlic, and red pepper flakes (if using) until the shallots are translucent, about 3 to 4 minutes.
Season the shrimp with salt and pepper; add them to the pan and cook until they have turned pink, about 2 to 3 minutes.Remove the shrimp from the pan; set aside and keep warm.
Add wine and lemon juice and bring to a boil.
Add 2 tablespoons butter and 2 tablespoons oil.
When the butter has melted, return the shrimp to the pan.
Heat thru, serve over pasta.