Bring a large pot of salted water to a rolling boil and add the angel hair pasta. Cook for 2-4 minutes or until al dente, then drain and set aside.

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the shrimp and cook for 2-3 minutes, turning pink and opaque, then remove from skillet.

In the same skillet, add more olive oil if needed and sauté chopped asparagus for 3-4 minutes until tender-crisp.

Add minced garlic and red pepper flakes to the asparagus, return to low heat for 1 minute until fragrant.

Add the sautéed shrimp back, along with lemon zest and juice. Season with salt and pepper, and warm through for another minute.

Gently fold in the drained pasta, ensuring it's coated with the sauce. Add reserved pasta water if needed.

Plate the dish, sprinkle with Parmesan cheese and chopped parsley, and serve immediately.