Here's a light, quick dinner that showcases fresh spring asparagus!
Place a large skillet over medium high heat, and melt the butter. Add the red chili flakes and stir for 15 seconds. Add the shrimp to the pan and cook for about 5 minutes, until completely cooked through. Add the minced garlic and stir for 30 seconds, then remove the shrimp from the pan (It's okay if there's still brown stuff leftover on the bottom of the pan, that's a good thing.)
Add the diced tomatoes and cut asparagus pieces to the skillet and cook for 1 or 2 minutes until slightly softened. Deglaze the pan by adding the white wine, then scraping off the brown bits from the bottom of the pan. Cook this mixture for another 2 minutes, then toss with the cooked shrimp (including any juices), the cooked linguine noodles, and 1 cup of pasta water. Toss well and add the fresh parsley for garnish. Serve and enjoy!