Pat the shrimp dry with paper towels to help them sear properly. Trim the asparagus and cut it into 2-inch pieces.

In a small bowl, mix the Italian herbs, salt, and black pepper. Season the shrimp evenly and let them rest for 2 to 3 minutes.

Heat a large skillet over medium-high heat. Add the butter and olive oil.

Once the butter begins to foam, arrange the shrimp in a single layer. Cook undisturbed for 2 to 3 minutes until lightly browned.

Flip the shrimp and add the asparagus. Stir gently so the vegetables are coated in the butter mixture.

Cook another 2 to 3 minutes until the shrimp are nearly cooked through and the asparagus becomes tender-crisp.

Push everything to the sides of the skillet and add the minced garlic to the center. Cook for about 30 seconds until fragrant.

Stir everything together and cook briefly until the shrimp are fully opaque.

Remove the skillet from the heat. Sprinkle Parmesan cheese and lemon zest over the top, tossing gently to combine.

Serve the Best Asparagus and Shrimp immediately with the buttery pan sauce.