Start by rinsing your shrimp under cold water and patting them dry with paper towels. Trim the woody ends off the asparagus and cut into 1-2 inch pieces. Mince 2-3 cloves of fresh garlic.

In a large pot, bring salted water to a rolling boil over high heat. Add your chosen pasta and cook according to package instructions until al dente, usually around 8-10 minutes. Reserve about a cup of pasta water, then drain and set aside.

In a large skillet, heat olive oil over medium heat until shimmering. Add minced garlic and sauté for about 30 seconds until fragrant.

Add shrimp to the skillet in a single layer, sautéing for 1-2 minutes per side until they turn pink and opaque. Remove shrimp from the skillet and set aside.

In the same skillet, add chopped asparagus and cook for 3-5 minutes, stirring occasionally.

Pour in white wine or chicken broth and lemon juice. Allow to simmer for about 2-3 minutes until the sauce slightly thickens.

Add drained pasta to the skillet, tossing gently to coat with the sauce. Add reserved pasta water as needed for desired consistency.

Serve garnished with parsley, red pepper flakes, and optional Parmesan cheese.