Put a large pot of salted, boiling water on the stove. Follow the instructions on the box for the cooking time. Drain in a colander and return to the pot. Keep warm.

Add the asparagus pieces to a small amount of water and boil for 1 minute. Immediately drain and submerge into an ice bath to stop the cooking process. Set aside.

In a large frying pan, add 2 tablespoons of olive oil, onion, and peppers. Saute over medium high heat for 5 minutes.

Add the sliced mushrooms to the pan with the onions and peppers and cook for an additional 2-3 minutes.

Remove the onions, peppers, and mushrooms from the pan and set aside.

In the same large frying pan, add 2 tablespoons olive oil and 4 tablespoons butter, and the minced garlic. Cook over medium low heat for 2 minutes.

Add the shrimp, white wine, and the juice of ½ lemon. Cook and stir over medium heat until all the shrimp have turned pink (about 5 minutes.)

Add all the cooked vegetables to the pan, mix together and season with salt, pepper, and seasoning salt, as desired.

Place the cooked pasta in the bottom of a large serving bowl and add the shrimp mixture, including all the pan juices.

Top with black olives, freshly grated Parmesan cheese, and chopped parsley.

Serve immediately.