Start by bringing a large pot of salted water to a boil. Add your pasta and cook according to the package instructions until it’s al dente. Just before draining, scoop out about ½ cup of the starchy pasta water and set it aside.

While the pasta is cooking, heat the olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer and season lightly with salt and pepper. Cook for 1–2 minutes per side, until the shrimp are pink and just cooked through. Remove them from the skillet and set them aside.

In the same skillet, add a bit more oil if needed, and sauté the garlic for about 30 seconds until fragrant. Then add the asparagus and cook for 3–5 minutes until bright green and tender-crisp.

Return the cooked shrimp to the skillet along with the drained pasta. Reduce the heat to low and stir in the pesto, using the reserved pasta water to loosen the sauce and help it coat everything evenly. Toss until the pasta, shrimp, and asparagus are fully coated and warmed through.

Taste and adjust seasoning if needed, then serve immediately. Top with freshly grated Parmesan if desired.