Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Trim the woody ends off the asparagus, rinse them, and place them on the baking sheet with olive oil, salt, and pepper. Toss to coat.

Roast the asparagus in the oven for about 10 minutes until tender and slightly crispy.

In a skillet, melt the butter with olive oil over medium heat. Add garlic and sauté for about 1 minute until fragrant.

Add the shrimp to the skillet and cook for about 4-5 minutes, turning until they are pink and opaque.

Remove from heat and mix in lemon juice and zest. Add red pepper flakes if using.

Combine the roasted asparagus with the shrimp in the skillet, tossing gently, and serve hot.