1 lb asparagus trimmed and cut into 2" pieces
3 Tbsp butter divided
3 Tbsp olive oil divided
4 cloves garlic minced (about 1 1/2 Tbsp)
1 lb large shrimp peeled and de-veined (16-20 or 21-25 count)
1 1/4 tsp Sea Salt divided, plus more for cooking pasta
1/4 tsp Black Pepper ground, or to taste
1/4 cup fresh lemon juice from 1 large or 2 small lemons
1/3 cup fresh parsley finely chopped
1 Tbsp grated lemon zest
Grated Parmesan to serve
Bring a large pot of water to a boil, add 1 Tbsp salt and 1 Tbsp olive oil and cook pasta according to package instructions until aldente, or desired doneness (meanwhile, continue with recipe). Drain pasta, return to pot and cover to keep warm. Place a large, deep pan over medium/high heat and add 1 Tbsp olive oil and 1 Tbsp butter. Add asparagus, season lightly with 1/4 tsp salt and 1/8 tsp pepper and cook uncovered for 5 minutes or until crisp tender, stirring occasionally. Remove from pan. In the same hot skillet, add 2 Tbsp oil and 2 Tbsp butter. Once the butter is melted, add minced garlic and saute, stirring frequently for 1 minute. Add shrimp in a single layer and season with 1 tsp salt and 1/4 tsp black pepper. Saute until shrimp are pink and not translucent (about 2 minutes per side). Be careful not to overcook or shrimp will be tough. Add 1/4 cup lemon juice, 1/3 cup chopped parsley, 1 Tbsp lemon zest and stir to combine. Turn off the heat and return pasta and asparagus to the pan. Toss everything to combine and serve with grated Parmesan.