Melt the butter in a small saucepan over medium-low heat.
Add shallots and garlic; cook and stir until shallots are translucent, about 3 minutes.
Season with salt, crushed red pepper, and fresh ground black pepper.
Increase heat to medium; stir in white wine. Bring to a simmer, then whisk for 1 minute.
Remove from heat and pour over your favorite white fish before serving. This sauce is best used as soon as it's made.