To make this, we used the same recipe as the Shrimp Scampi with Fettuccine but made some slight alterations (shown in red):

1 pound linguini
4 tablespoons butter
4 tablespoons extra-virgin olive oil, plus more for drizzling
2 shallots, finely diced
2 cloves garlic, minced
Pinch red pepper flakes, optional
1 pound shrimp, peeled and deveined
Kosher salt and freshly ground black pepper
1/2 cup dry white wine
Juice of 1 lemon
1/4 cup finely chopped parsley leaves
1 lb aspargus (thinner stalks, if you can find them)
2 cans diced tomatoes (drained)

Cook pasta in boiling water 6 - 8 min or to desired doneness.

Meanwhile, in a large skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high heat. Saute the asparagus, shallots, garlic, and red pepper flakes (if using) until the shallots are translucent, about 3 to 4 minutes. Season the shrimp with salt and pepper; add them to the pan and cook until they have turned pink, about 2 to 3 minutes. Remove the shrimp from the pan; set aside and keep warm. Add wine and lemon juice and bring to a boil. Add 2 tablespoons butter and 2 tablespoons oil. When the butter has melted, return the shrimp to the pan along with the tomatoes, parsley and cooked pasta. Stir well and season with salt & pepper, sprinkle with parmesan cheese. Serve immediately.

As an appetizer, Lauren made us a Caprese Salad (mixed greens salad with tomato and fresh mozzarella) with a balsamic vinaigrette. I could have eaten an entire bowl of this. Fresh mozzarella is so good, but I never buy it because I'm scared that I would sit down and eat it like a popcorn ball.