Heat a large pot of water on high.
Peel shrimp and set aside for later.
When water is boiling, add 2 tbsp of salt. Now add angel hair pasta and cook until 1 minute under al dente according to package. Strain and reserve ¼ cup of cooking liquid.
Generously season steaks with salt and pepper. Add oil to a cast iron skillet and heat on high until smoking. Add the steaks to the pan (you may need to do this in batches). Cook until both sides of the steaks are well browned about 3 minutes per side. Make sure to roll the edges of the steaks so they get a nice caramelized crust. Cook the steak until probe thermometer reaches 48°C, about 5-10 minutes.
Remove the steaks from the plan, flip the steaks, and let rest on rack in a warm place for about 10 minutes.
In a sauté pan over medium heat, add the 3 tbsp butter and melt. Add the shrimp and cook for 1 minute per side. Add the garlic to the edge of the pan and cook through. Toss shrimp with cooked garlic. Deglaze with white wine and reduce until the liquid is almost gone. Add reserved cooking liquid, 3 tbsp of butter and swirl to come together. Add pasta, basil, parsley, and chives. Toss together and adjust seasoning with salt and pepper.
Place the pasta on plate with steak next to it. Enjoy with a green salad!