Pat the shrimp dry. Moisture is the enemy of good searing. Blot shrimp with paper towels, then season with half the salt, pepper, and paprika. Set aside while you prep the asparagus.

Prep the asparagus. Snap off the woody ends; they’ll break naturally where the tender part begins. Cut the spears into 2-inch pieces so they cook evenly and are easy to eat.

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

Cook the asparagus first. Add asparagus and a pinch of salt. Sauté 3–4 minutes, stirring occasionally, until bright green and just crisp-tender. Transfer to a plate. It will finish softening when combined later.

Sear the shrimp. In the same pan, add another tablespoon of butter. Add shrimp in a single layer. Cook 1–2 minutes per side until pink and opaque with light browning. Do not overcrowd; work in batches if needed. Transfer shrimp to the plate with asparagus.

Build the sauce. Lower heat to medium. Add the remaining tablespoon of butter to the pan along with minced garlic and red pepper flakes. Stir 30 seconds until fragrant—do not let the garlic brown.

Deglaze (optional but great). Pour in white wine or broth, if using, and scrape up browned bits. Simmer 30–60 seconds to reduce slightly.

Finish with lemon. Add lemon zest and juice. Taste the sauce and adjust salt and pepper as needed. You want a bright, buttery balance.

Combine and warm through. Return shrimp and asparagus to the skillet. Toss to coat in the sauce for about 1 minute, just until heated through. Sprinkle with parsley.

Serve immediately. This dish is best hot from the pan. Optional: finish with a light shower of Parmesan or an extra squeeze of lemon.