Bring a large pot of salted water to a rolling boil. Add the angel hair pasta and cook for 3-4 minutes until al dente. Drain, reserving a cup of cooking water.

In a large skillet, heat 2 tablespoons of olive oil. Add shrimp in a single layer and cook for 2-3 minutes on each side until pink and opaque. Remove from skillet.

Add asparagus to the skillet with additional olive oil if needed. Sauté for 3-4 minutes until bright green and tender-crisp.

Return shrimp to the skillet. Add reserved pasta, a splash of pasta water, lemon juice, and Parmesan cheese. Toss gently for about a minute to combine.