|Kosher salt: 3/4 cup|
|fresh water bass: 1 fillet (gallon cold)|
|raw shrimp: 2 lbs|
|pasta (pici): 1 lb (angel hair)|
|unsalted butter: 1/4 cup|
|olive oil: 1/4 cup|
|garlic (crushed): 3 Tbl|
|white wine: 1/3 cup|
|lemon juice: 1/4 cup|
|red pepper flakes: 1/2 tsp (crushed)|
|black pepper: 1 tsp|
|parsley: 1/2 cup (chopped)|
|lemon zest: 1 Tbl|
Dissolve the kosher salt in 1 gallon of water in a large pot. Add the shrimp, and refrigerate 2 to 4 hours. Drain and pat shrimp dry with paper towels.
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the angel hair pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through but is still firm to the bite, 4 to 5 minutes. Drain well in a colander set in the sink.
Meanwhile, melt the butter and olive oil in a large skillet over medium-low heat. Stir in the garlic, and cook until softened, 3 to 4 minutes. Add the shrimp, white wine, lemon juice, and red pepper flakes. Cook and stir until the shrimp is no longer translucent in the center, about 6 minutes. Stir in the black pepper, parsley, and lemon zest before tossing with the angel hair pasta.