Blanch green beans in salted water for 2 minutes, then immediately shock in ice cold water to stop cooking. Drain.

Add olive oil to wok (or large pan) and bring to high heat. Sauté shallots and garlic for about 15 seconds.

Add crushed red pepper flakes, green beans, and a pinch of salt and pepper to pan and sauté until beans are slightly blistered, about 4 to 5 minutes.

Add lemon juice to wok and reduce until almost dry. Turn off heat, toss with butter and chopped parsley in wok, and season to taste with salt and pepper.