Boil the linguine in a pot according to the package instructions. Season the shrimp with a bit of salt and black pepper. In a pan over low heat, melt the butter and olive oil. Add the minced garlic and asparagus, sautéing until tender. Add the white wine and cook for 3-4 minutes until the shrimp turn pink.
Remove the pan from heat and add lemon zest, lemon juice, lemon slices, and chopped parsley. (If using, you can add red pepper flakes at this stage.) Reserve a bit of Parmesan for garnish, then add the remaining cheese to the shrimp mixture. Drain the pasta and mix it with all the ingredients in the pan.