Cook the pasta in salted water until al dente, about 9-11 minutes, then drain, reserving 1/2 cup of pasta water.

In a skillet, heat olive oil over medium-high heat and sauté the shrimp with salt, black pepper, and optional red pepper flakes for 1-2 minutes per side.

Remove the shrimp and sauté the asparagus in the same skillet for 3-4 minutes until bright green and tender-crisp.

Return shrimp to skillet, add drained pasta, and toss to combine.

Stir in basil pesto and some reserved pasta water to create a creamy sauce.

Finish by mixing in grated Parmesan and optional lemon zest.

Serve hot, optionally topped with extra Parmesan and cracked black pepper.