In a large pot, cook pasta according to package directions. Drain and set aside.

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 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 1Tbsp oil and 1 Tbsp butter. Once the butter is melted, add minced garlic, 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 3 minutes per side).

return asparagus to the pan. Add 1/4 cup lemon juice, 2 Tbsp fresh parsley finely chopped, and stir to combine.

the heat and return pasta to the pan. Season with salt and pepper and drizzle with additional olive oil if desired.

Lightly sprinkle with grated Parmesan to serve.