Separate asparagus tips from remaining pieces.

Heat ¾ cup olive oil in a large skillet over medium heat. Cook and stir garlic in hot oil until it begins to turn brown, 3 to 5 minutes. Stir in asparagus (not the tips); season with salt and pepper. Cook and stir until tender but still bright green, about 10 minutes. Add asparagus tips; cook and stir for 5 minutes.

While the asparagus is cooking, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in fettuccine and return to a boil. Cook, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain well.

Return fettuccine to the pot. Drizzle 2 teaspoons olive oil over noodles; toss to coat. Cover to keep warm.

Use a slotted spoon to transfer asparagus from the skillet to a plate; leave excess oil in the skillet.

Pat shrimp dry with paper towels, then place into the hot skillet. Sprinkle shrimp with seafood seasoning and cook over medium-high heat until bright pink on the outside and opaque in the center. Stir in asparagus and cook until heated through, 2 to 3 more minutes.