Start by bringing a large pot of salted water to a rolling boil.

Add 8 oz of spaghetti or fettuccine and cook until al dente, according to package instructions, usually around 8-10 minutes. Drain, reserving a cup of pasta water.

In a large skillet over medium heat, warm 2 tbsp of extra virgin olive oil. Once hot, add 4 cloves of minced garlic. Sauté for about 1 minute until fragrant.

Toss in 1 lb of peeled and deveined shrimp seasoned with salt and pepper. Cook for 3-4 minutes until the shrimp turn pink and opaque.

Add 1 bunch of trimmed asparagus and cook for an additional 3 minutes until tender yet still crisp.

Squeeze the juice of 1 large lemon over the mixture and stir well.

Gently mix in the drained pasta with the shrimp and asparagus. Add reserved pasta water as needed.

Grate ½ cup of fresh Parmesan cheese over the dish just before serving.