Ingredients

• 1/2 lb spaghetti
• 1 lb asparagus, trimmed and cut into 2″ pieces
• 3 Tbsp unsalted butter, divided
• 3 Tbsp olive oil, divided
• 4 cloves garlic, minced (about 1 1/2 Tbsp)
• 1/4 tsp red pepper flakes, or added to taste
• 1 lb large shrimp, peeled and deveined (16-20 or 21-25 count)
• 1 1/4 tsp fine sea salt, divided, plus more for cooking pasta
• 1/4 tsp black pepper, ground, or to taste
• 1 Tbsp grated lemon zest
• 1/4 cup fresh lemon juice, from 1 large or 2 small lemons
• 1/3 cup fresh parsley, finely chopped
• freshly grated parmesan, to serve

Instructions

1. Fill a large pot with water and bring it to a boil. Add 1 Tbsp salt and 1 Tbsp olive oil, then cook the pasta according to package directions until al dente or to your preferred texture. Drain, return the pasta to the pot, and cover to keep warm while you prepare the rest.
2. Heat a large deep skillet over medium-high heat. Add 1 Tbsp olive oil and 1 Tbsp butter. Once hot, add the asparagus, season lightly with 1/4 tsp salt and 1/8 tsp pepper, and cook uncovered for about 5 minutes, stirring occasionally, until tender-crisp. Remove from the pan and set aside.
3. Using the same skillet, add the remaining 2 Tbsp olive oil and 2 Tbsp butter. When the butter has melted, stir in the garlic and red pepper flakes (if using), cooking for about 1 minute while stirring frequently.
4. Arrange the shrimp in a single layer in the pan. Season with 1 tsp salt and 1/4 tsp black pepper. Cook until the shrimp turn pink and opaque, about 1 minute per side. Avoid overcooking to keep them tender.
5. Stir in the lemon zest, lemon juice, and chopped parsley. Turn off the heat, then return the cooked pasta and asparagus to the skillet. Toss everything together until well combined.
6. Serve immediately with freshly grated parmesan on top.