Cook the linguine in the boiling water according to package directions until al dente. Reserve about ¾ cup cooking water and then drain the pasta.
While the pasta is cooking, prepare the asparagus. Remove the bottom ½ to 1-inch of the stems or the part that is tough and woody. Chop the remaining asparagus into 1-inch pieces.
Toss the shrimp with the lemon zest and ¼ teaspoon each salt and pepper.
In a large skillet, melt the butter over medium-high heat. Add asparagus and cook until barely tender (but not too soft or mushy), 3 to 4 minutes. Stir in garlic and red pepper flakes and cook 1 minute more. Add the shrimp and cook until just opaque, about 4 minutes. Stir in wine and lemon juice, bring to a boil and cook until slightly reduced, about 1 minute.
Add the drained pasta, cheese and ½ cup of the cooking water. Toss well adding more cooking water as needed until the pasta and shrimp are coated and sauce looks creamy.
Remove from the heat. Season with salt and pepper to taste. Enjoy!
Use cooked frozen shrimp instead of fresh. Defrost, rinse, and add into the pan at the end just to warm through.