Bring a large pot of generously salted water to a rolling boil. Add the angel hair pasta and cook for 3-4 minutes until al dente. Reserve 1 cup of pasta water before draining.

While pasta cooks, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add shrimp in a single layer and cook 2-3 minutes per side until pink and opaque. Season with salt and pepper, then remove from skillet.

In the same skillet, add another tablespoon olive oil if needed. Add asparagus pieces and sauté 3-4 minutes until bright green and tender-crisp. Add minced garlic during the last minute of cooking.

Add drained pasta to the skillet along with the cooked shrimp. Pour in 1/2 cup reserved pasta water, lemon juice, and sprinkle Parmesan cheese over everything.

Toss everything together gently with tongs for about 1 minute until a light sauce forms and coats the pasta. Add more pasta water if needed for a glossy consistency.

Adjust seasoning with salt, pepper, or red pepper flakes if desired. Garnish with fresh chopped parsley and serve immediately.