Shrimp and Asparagus with a Louisiana Twist

Bring a large pot of lightly salted water to a boil.

Cook spaghetti in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 12 minutes; drain.

Transfer to a large mixing bowl.

Melt butter with olive oil in a large saucepan over medium-low heat.

Cook and stir asparagus, red bell pepper, shallots, garlic, basil, red pepper flakes, and oregano in the butter mixture until the pepper is softened, about 5 minutes.

Add shrimp and continue cooking until the shrimp are bright pink on the outside and the meat is no longer transparent in the center, 3 to 5 minutes more.

Pour shrimp and vegetable mixture over the spaghetti and toss to mix.

Sprinkle Parmesan cheese over the pasta mixture and season with salt and pepper.