Bring a large pot of salted water to a boil. Once the water comes to a boil, quickly blanch the asparagus for about one minute. Then remove. Then add in your choice of pasta to the boiling water and cook acceding to the instructions for al dente. Before draining, reserve 1/3 cup of pasta water.
Meanwhile, season shrimp with onion powder, garlic powder, pepper & Old Bay. Heat up oil in a large skillet and sear the shrimp about 2 minutes on both sides over medium heat.
Remove the shrimp from the pan, then add in a knob of butter and red pepper flakes. Toast for about 1 minute then add the onions and garlic. Sautè until fragrant.
Next, add in the asparagus and cook for about 2 minutes before adding in the cherry tomatoes. Add in a little pasta water and a squeeze of lemon juice. Season the asparagus with salt and pepper. And pan roast the veggies until tender, about 5-7 minutes.
Stir in half and half and season with onion powder, garlic powder, Old Bay, Italian seasoning and black pepper. Bring sauce to a simmer, and cook for about 4 minutes until it slightly thickens. Then reduce heat. Add in cheese and whisk until smooth. Next toss in the cooked pasta and pasta water. Mix well until the sauce is smooth and pasta is coated.
Add back in the cooked shrimp and toss everything together. Adjust seasoning if needed.
Immediately serve the pasta with red pepper flakes and more parmesan cheese if desired.
