Boil a large pot of unsalted water + gently loosen linguine with hands; carefully place in water, stir immediately + boil 3-4 min until al dente; drain + return to pot

Meanwhile, slice asparagus into ½-inch pieces, discarding any tough pieces; heat 1 tbsp oil in skillet over med-high, add asparagus, salt/pep + sauté 4-6 min until tender + bright green; set aside

Heat 1 tbsp oil in skillet over med-high; pat shrimp dry + sauté with salt/pep, 3-4 min until shrimp is pink, opaque + cooked through

Add pasta, asparagus + butter to shrimp; toss to combine over medium heat until butter melts; season with salt/pep + divide to plates