8 ounces thin spaghetti or angel hair pasta
1 lb shrimp shelled and deveined
3 tablespoons butter
2 tablespoons olive oil
1/4 pound asparagus trimmed and cut in 1/2 inch segments
4 large cloves garlic minced
2/3 cup sliced grape tomatoes
1/2 cup dry white wine (see notes)
2 tablespoons lemon juice
2 tablespoons fresh chopped parsley
2 pinches crushed red pepper
Salt and pepper to taste
Fresh Parmesan cheese


Cook pasta according to box instructions
Heat 2 tablespoons butter and 1 tablespoon olive oil in large skillet over medium heat. Add shrimp in a single layer. Cook 1 1/2-2 minutes per side or until cooked through. Remove shrimp to plate cover and keep warm.
Add 1 tablespoon butter and 1 tablespoon olive oil to pan over medium heat. Add asparagus and cook until crisp tender stirring frequently; approximately 4-5 minutes. Add garlic and cook 1 minute; stirring constantly. Add grape tomatoes cooking for 30 seconds; stirring several times. Add the wine and cook for 1 minute letting it reduce some.
Add the shrimp back to the skillet, along with the lemon juice, parsley and crushed red pepper. Warm for a little less than 1 minute while you salt and pepper to taste. Serve over cooked angel hair pasta with fresh grated Parmesan Cheese.