Lemon Shrimp with Asparagus and Pasta

In a large Dutch oven, melt butter over medium heat. Add garlic and red pepper; cook for 30 seconds. Add wine and lemon zest and juice; cook for 3 minutes. Gradually add cheese, oregano, parsley, salt, and black pepper, stirring until cheese is melted. Add cooked pasta and enough reserved pasta water to make a thin sauce. Add Seared Shrimp and Asparagus; toss to combine. Serve immediately.

In a large skillet, melt butter and oil over medium-high heat. Sprinkle shrimp with salt and pepper. Add half of shrimp to skillet; cook until pink and firm, 2 to 3 minutes. Remove from skillet, and keep warm. Repeat procedure with remaining shrimp. Add asparagus to skillet; cook, stirring frequently, until crisp-tender, 3 to 4 minutes.