Cook the Pasta: Start by boiling a generous amount of water in a large pot, adding salt to enhance the flavor. Cook the pasta according to the directions on the package until it reaches an al dente texture. Drain the pasta, making sure to reserve half a cup of the cooking water, and set it aside.

Sauté the Shrimp: In a spacious frying pan, warm 1 tablespoon of olive oil over medium-high heat. Toss in the shrimp, seasoning them with salt and pepper. Sauté for 2-3 minutes on each side until they are pink and opaque. Once cooked, transfer the shrimp to a plate and keep them warm.

Cook the Vegetables: In the same skillet, add the remaining 1 tablespoon of olive oil. Toss in the minced garlic and cook for about 30 seconds until fragrant. Add the asparagus and cook for 3-4 minutes until tender but still crisp. Stir in the halved cherry tomatoes and cook for an additional 2 minutes.

Deglaze the Pan: Pour in the white wine (or chicken broth) to deglaze the pan, scraping up any browned bits from the bottom.

Combine Ingredients: Place the cooked shrimp back into the frying pan with the pasta. Incorporate the red pepper flakes (if desired), grated Parmesan cheese, and the reserved pasta water. Stir everything together until evenly mixed and warmed throughout.

Finish with Lemon and Seasonings: Drizzle the juice of a lemon over the dish and mix again. Taste and adjust the seasoning with salt and pepper as needed.

Serve: Garnish with freshly chopped parsley and serve immediately. Optionally, you can add an extra sprinkle of Parmesan cheese on top. Enjoy this dish with a side of crusty bread or a light green salad for a complete meal.