In a bowl, combine the peeled and deveined shrimp with 1 tablespoon of olive oil and the blackening seasoning. Mix well until each shrimp is evenly coated and set aside.

Place a large skillet over medium-high heat and add the remaining tablespoon of olive oil. Allow it to heat up for about a minute until shimmering.

Add the seasoned shrimp to the skillet in a single layer. Sauté for about 2–3 minutes on each side until they turn pink and opaque.

Gently take the shrimp out of the skillet and set them aside on a plate to keep warm.

In the same skillet, toss in the trimmed asparagus and cook for about 4–5 minutes until tender yet still crisp.

Sprinkle in the minced garlic and continue to cook for an additional minute until fragrant.

Return the cooked shrimp to the skillet with the asparagus. Squeeze in the lemon juice and sprinkle the zest over. Season with salt and pepper, then stir to combine.

Remove from heat, garnish with chopped fresh parsley, and serve immediately.