Cook the pasta according to instructions on package. Drain and rinse.
Add 2 Tbsp oil plus garlic and onion to a frying pan over medium high heat. Cook until onion turns translucent, 1-2 minutes.Add in the asparagus and cook until crisp tender, about 2-3 minutes.
Mix in shrimp, tomatoes and season with salt and pepper. Cover and cook 2-3 minutes until shrimp turns pink.
Gently stir in the pasta and remove from heat.Add parmesan and parsley and toss everything together. Drizzle fresh lemon on top.
Recipe Notes:
LEFTOVERS: This dish is definitely best when served fresh. If you have leftovers they can be stored in an airtight container in fridge for 1-2 days. Leftovers can be reheated in the microwave.
Cut the tomato and asparagus to similar sizes so that they cook at the same rate. Smaller bites of asparagus will cook faster.
Add a drizzle of oil after each additional ingredient to the pan (see full recipe below). I used olive oil but you can use your regular favorite.
Don’t overmix. The tomatoes are delicate and can get mushy very easily.
Raw shrimp will take only 1-2 minutes to cook. Once it turns pink, it’s cooked. Precooked shrimp is already cooked and doesn’t need extra time before adding the pasta noodles. It just needs to be warmed through.