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

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

In the same skillet, add asparagus and stir over medium-high heat for 3 to 4 minutes until bright green and tender-crisp.

Return shrimp to the skillet with asparagus and toss together. Add drained pasta, mixing to combine.

Pour in basil pesto and reserved pasta water, stirring over low heat to coat the pasta.

Off heat, mix in grated Parmesan cheese and lemon zest until incorporated. Adjust seasoning if needed.

Serve pasta in bowls, garnished with extra Parmesan and cracked black pepper if desired.