In a large skillet, heat 2 tablespoons of olive oil over low heat. Add 1 finely chopped shallot and 1 chopped onion, sautéing until they turn translucent, about 5-7 minutes. Sprinkle lightly with salt.

Stir in 4 minced garlic cloves, cooking for an additional 1-2 minutes until fragrant. Add 1 teaspoon of Old Bay seasoning, 1 teaspoon of garlic powder, and freshly ground black pepper.

Add 1 cup of halved cherry tomatoes and sauté for 3-4 minutes until softened and juicy.

Increase heat to medium-high and pour in ½ cup of white wine. Allow it to simmer for 2-3 minutes.

Season 1 pound of shrimp with salt and add it along with 1 pound of mussels to the pan. Toss in 2 tablespoons of butter and a handful of fresh parsley, then cover the skillet.

Remove the seafood from the skillet and set it aside. Lower the heat, then add 8 ounces of cooked angel hair pasta to the sauce along with ½ cup of reserved pasta water.

Incorporate ½ cup of grated Parmesan cheese into the pasta, stirring until creamy. Squeeze the juice of half a lemon over the dish before serving.

Carefully plate the pasta and return the reserved seafood to the top. Garnish with extra parsley and a sprinkle of crushed red pepper.