LINGUINE (optional): Cook linguine in salted water according to package directions until al dente. Reserve 1/2 cup water before draining. Drizzle drained pasta with olive oil and toss to combine.
Preheat oven to 400 degrees F.
Line a Jelly Roll Pan (10x15) with foil and lightly spray with cooking spray. Add tomatoes and asparagus, olive oil, garlic, salt and pepper per ingredients. Toss until evenly coated then line in a single layer. Roast for 5 minutes.
Meanwhile, add all of the Shrimp Ingredients to a medium bowl EXCEPT butter and stir to evenly combine.
Remove pan from oven and push tomatoes asparagus to one side of the pan (keep in a single layer). Add shrimp and line in a single layer.
Top asparagus with 1 tablespoon cubed butter, evenly spaced. Top shrimp with 3-7 tablespoons cubed butter, evenly spaced. Roast for 6 minutes or just until shrimp is opaque.
Remove pan from oven and drizzle with 1-2 additional tablespoons lemon juice (to taste). Season with additional salt and pepper to taste and garnish with fresh parsley.
If serving with linguine: add all pan contents to linguine in a large bowl including all melted butter/juices. Add desired amount of olive oil or reserved pasta water to reach desired consistency (you may not need it). Add Parmesan (I use 1/4 cup), salt, pepper, and additional lemon juice to taste.