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Place a large non-stick skillet with butter over medium heat. Once melted, add the shrimp. Season with salt and pepper to your liking. Allow to cook for 1 to 2 minutes on one side.
Add the minced garlic, Italian seasoning, onion powder and smoked paprika. Stir to combine and turn shrimp over to cook on the opposite side.
Cook for 1 to 2 minutes or until the shrimp has turned pink. Transfer to a plate and cover with foil to keep warm.
In a skillet, heat the butter and olive oil. Once the butter has melted, add the asparagus. Season with salt. Allow to cook until the asparagus is fork-tender, about 4 to 6 minutes. Then, add the shrimp to the pan. Squeeze half of a lemon over the top of the shrimp and asparagus. Allow to cook for 1-2 minutes.
Remove from heat, garnish with parsley and serve immediately.