Rinse the shrimp under cold water to thaw.

In a large, non-stick saucepan heat the tablespoon of butter and olive oil until hot (medium-high heat). Add the steak and shrimp, sprinkle with about 1/2 teaspoon of salt and saute (stirring frequently) until just cooked through, about 5 minutes. Remove the steak and shrimp from the pan to a clean bowl. Add the asparagus to the pan, sprinkle with a little more salt and saute for a couple of minutes. Remove from pan and add to the same bowl with the cooked steak and shrimp.

To the same pan, add the milk, water, butter and seasoning packet (from the dry dinner mix). Stir together and bring to a boil. Add the pasta. Stir. Reduce heat to simmer and cover the pan. Allow the pasta to cook for about 12 minutes.

Remove the lid and add the cooked steak, shrimp and asparagus to the pasta. Stir well and allow to cook for one minute more.

Drizzle the surf and turf pasta with balsamic vinegar glaze and sprinkle with Parmesan cheese and fresh chopped parsley. Serve.