Step 1

Bring a large pot of water to a boil. Add a generous pinch of salt.

Step 2

Meanwhile, pat shrimp dry with paper towels.

Step 3

Melt 1 tablespoon butter with oil in a large skillet (not non-stick) over high heat. Add shrimp in a single layer, and let cook on one side until seared, pink and curling, 1 to 2 minutes. With tongs, flip shrimp over and let cook until cooked through and bright pink all over, 1 to 2 minute. Remove the shrimp to a plate.

Step 4

Melt the remaining 1 tablespoon butter in the skillet. Add asparagus and garlic, and cook stirring constantly until the garlic is fragrant and browning and the asparagus is starting to soften, 1 to 2 minutes.

Step 5

Pour in heavy cream and bring to a simmer stirring. Add 3/4 teaspoon salt and pepper and cook, stirring often until the asparagus is crisp-tender, about 3 minutes.

Step 6

When the water boils (timed so the asparagus is already in the pan) add pasta and cook according to package instructions. Reserve 1 cup of the pasta cooking liquid. Drain well. (If the shrimp mixture is not ready when the pasta is done, rinse with water or drizzle with oil and toss to prevent it from clumping together.)

Step 7

Add the angel hair lemon zest, tarragon, and cook, tossing together and thinning with pasta liquid if necessary, until the sauce is coating the pasta and the seasoning, asparagus and shrimp are incorporated into the pasta. Adjust seasoning to taste. Serve immediately with lemon wedges.