Bring a large pot of salted water to a rolling boil. Add pasta and cook for 9-11 minutes until al dente. Reserve ½ cup pasta water, drain pasta, and set aside.

Heat olive oil in a large skillet over medium-high heat. Season shrimp with salt, black pepper, and optional red pepper flakes. Cook shrimp for 1-2 minutes per side until bright pink and opaque. Remove shrimp and set aside.

In the same skillet, sauté asparagus for 3-4 minutes until bright green and tender-crisp. Remove from heat.

Return shrimp to the skillet with asparagus and add the drained pasta. Toss to combine.

Stir in basil pesto and reserved pasta water, mixing until everything is well coated.

Remove from heat and stir in Parmesan cheese and lemon zest for extra flavor.

Plate while hot, garnishing with extra Parmesan cheese if desired. Serve immediately.