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Season shrimp with Kosher salt and pepper and set aside for about 15–20 minutes.
Melt 4 tablespoons of butter over medium heat in a large pot until it starts to sizzle. Continue cooking, stirring continuously, until it’s lightly browned.
Add 2 tablespoons of olive oil, chopped shallots and sliced garlic, season with Kosher salt, and cook for 3–4 minutes until the garlic is softened.
Add shrimp to the pot and let it cook for 2–3 minutes on each side until it turns a bright pink and starts to curl up. Carefully remove shrimp from the pot.
Add remaining 2 tablespoons of butter, and again, cook until it’s lightly browned.
Add 1½ cups of white wine, 1 cup of water, and the noodle sauce packets to the pot, and bring to a boil. Cook for 2 minutes.
Add noodles and cook for 2 minutes, stirring frequently, to let the sauce thicken around the noodles.
Add the shrimp back to the pot, and cook for another minute. Once the mixture is thick and glossy, remove from heat and squeeze the lemon and stir to combine for about 30 seconds.
Top with chopped chives and serve with Momofuku Chili Crunch.