Heat a large pot of water over high heat until it reaches a rolling boil. Stir in a tablespoon of salt and a drizzle of olive oil.

Add the pasta and cook according to the package instructions, aiming for that perfect al dente texture or your preferred level of doneness. While the pasta cooks, move on to the next steps of the recipe.

Once done, drain the pasta, return it to the pot, and cover to keep it warm.

Set a large, deep skillet over medium-high heat and melt together a tablespoon of olive oil and a tablespoon of butter.

Add the asparagus, season lightly with a pinch of salt and pepper, and sauté uncovered for about 5 minutes, stirring occasionally, until crisp-tender. Transfer the asparagus to a plate and set aside.

In the same skillet, add 2 tablespoons of olive oil and 2 tablespoons of butter. Once the butter has melted, stir in minced garlic and red pepper flakes (if desired), cooking for about a minute until fragrant.

Arrange the shrimp in a single layer, season with salt and pepper, and sauté for about a minute per side, just until the shrimp turn pink and opaque. Avoid overcooking, as this can make the shrimp tough.

Stir in fresh lemon zest, juice, and chopped parsley to brighten the dish. Turn off the heat and return the pasta and asparagus to the skillet.

Toss everything together until well combined, and finish with a generous sprinkle of freshly grated Parmesan. Serve immediately and enjoy!