Boil your water for the pasta. While that is boiling, grate your Parmesan cheese and chop your asparagus into bite size pieces. Once water has come to a boil, add pasta and cook for 2-3 minutes. Make sure you buy real pasta, not the kind in a box. Look for Buitoni brand, near the cheese aisle.
Take the shell off the shrimp leaving the tail on. Make sure the shrimp is deveined. Season the shrimp with the dry seasonings and set aside. In a large skillet, add 2 tablespoons butter and saute minced garlic for 2 minutes. Add in shrimp and cook for two minutes on each side. Do not overcook. Remove shrimp from skillet, set aside and keep warm.
To the skillet, add remaining butter, asparagus, 1 cup of vegetable broth, juice of half a lemon, and 1 cup of cooking wine (or regular white wine). Bring to a boil and let simmer until mixture is slightly reduced, approximately 5-7 minutes.
Reduce heat and add heavy cream and grated Parmesan cheese. Whisk quickly so the cheese melts smoothly. Add in pasta and shrimp and mix until well combined. Top with parsley and enjoy!