Prep the shrimp and asparagus. Pat the shrimp dry with paper towels and season with a pinch of salt and pepper. Trim the tough ends off the asparagus and cut into bite-size pieces. Zest the lemon, then cut it in half and set aside.

Heat the pan. Place a large skillet over medium-high heat. Add 1 tablespoon olive oil and 1 tablespoon butter. When the butter foams, it’s ready.

Cook the asparagus. Add the asparagus and a pinch of salt. Sauté for 3–4 minutes, stirring occasionally, until bright green and just tender with a little snap. Transfer to a plate.

Sear the shrimp. In the same pan, add the remaining 1 tablespoon olive oil. Lay the shrimp in a single layer. Cook for 1–2 minutes per side until opaque and lightly golden at the edges. Do this in batches if needed to avoid crowding. Transfer shrimp to the plate with the asparagus.

Build the sauce. Lower heat to medium. Add the remaining 2 tablespoons butter. Stir in the minced garlic and red pepper flakes. Cook for 30 seconds, just until fragrant—don’t let the garlic brown.

Deglaze (optional but great). Add the white wine or broth, if using, scraping up any browned bits. Simmer for 30–60 seconds to reduce slightly.

Add citrus. Stir in the lemon zest and a squeeze of lemon juice (start with 1 tablespoon). Taste and adjust with more lemon, salt, or pepper as needed.

Combine and finish. Return the shrimp and asparagus to the pan. Toss to coat in the sauce for 1 minute, just to warm through. Sprinkle with parsley. If you like, dust with a pinch of smoked paprika or a little Parmesan before serving.

Serve right away. Plate over rice, or twirl with pasta, or serve simply with toasted bread. Spoon extra sauce over the top.