Bring a large pot of salted water to a boil and cook the linguine according to the package instructions until al dente, usually 11-13 minutes. 

Meanwhile, prepare the remaining ingredients. Pat the shrimp dry with a paper towel and season with salt and pepper. Trim the ends of the asparagus and cut them into 2-3 inch pieces. Wash and dry the cherry tomatoes and finely mince the garlic. 

Heat a large skillet to medium-high heat and add 2 tablespoons of the extra-virgin olive oil. Add the tomatoes and sauté for about 2-3 minutes. Add the asparagus and sauté for 2 minutes more. Push the asparagus and tomatoes to the sides of the pan and make room for the shrimp. The tomatoes and asparagus will still be cooking. If you like your asparagus extra crunchy, you can remove them from the pan at this point and set aside.

Melt 2 tablespoons of butter in the pan and add the shrimp. Cook for 1-2 minutes per side, until pink and opaque. Add the minutes garlic and sauté among the shrimp for about 30-45 seconds. We want the garlic to be fragrant, but not over cooked. Turn off the stove and remove the skillet from the heat. 

By this time the pasta should have finished cooking al dente. Drain the pasta, reserving 2 tablespoons of pasta water. Add the remaining 2 tablespoons of butter and 2 tablespoons of extra-virgin olive oil as well as the cooked pasta and pasta water to the pan and toss everything to combine. Taste and adjust the salt and pepper according to your preferences. 

Add the fresh basil and crushed red pepper flakes (optional). Divide among four plates and enjoy immediately.