Start by prepping all your ingredients! Rinse your asparagus and mushrooms, removing the stumpy ends from the mushroom caps. Chop the asparagus into 1 inch pieces, and the mushrooms into quarters or smaller pieces to keep the sizes about the same. Chop up your garlic for the shrimp and veggies, separating into two piles.
Defrost shrimp in warm water for 5-10 mins and husk, removing the tails and shells (unless using pre-peeled variety). Wash in cold water and place in a bowl in the fridge until we need to cook it.
In a large saute pan, add in 2-3 circles of olive oil around the pan, adding in garlic and basil before the veggies to perfume the oil, about 2-3 mins on medium heat. Add the asparagus and mushrooms, season with salt and pepper to taste, and saute about 10-15 mins until mushrooms are soft and the asparagus is al dente. Once veggies are cooked, transfer to a heat-safe bowl and cover with foil.
While this is going on, cook the pasta according to the package directions in water, adding a little salt after it comes to a boil to keep the pasta from sticking together. Reserve 1 cup of pasta water for the sauce later.
In the same pan you cooked the veggies in, add another 2-3 circles of olive oil, the butter (should be a 1-1 ratio of butter to olive oil), remaining garlic and basil, and let saute for about 2-3 minutes.
Add shrimp to the butter and oil mixture in the pan, cooking for no more than 5-10 minutes (shrimp cooks really quickly), or until the shrimp have shrunk in size and turned pink all over, with no gray color remaining.
Add the lobster bisque sauce and cheese to shrimp to combine, stirring for a few minutes to warm and coat the shrimp.
Add the pasta and 1/2 to 1 cup of pasta water (if needed), gently folding/tossing to coat, and combine with veggies. Transfer to meal prep Tupperware and enjoy!
