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1
Bring a large pot of salted water to a boil.
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2
Add pasta and cook until al dente.
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3
During the last minute of cooking, add the asparagus.
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4
Drain the pasta and asparagus into a colander.
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5
While the pasta is cooking, heat olive oil in a large skillet set over medium heat.
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6
Add garlic and red chili flakes and cook, stirring, for 1 minute.
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7
Pour in white wine and cook at a rapid simmer for 1 to 2 minutes.
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8
Add shrimp and simmer until just cooked through, 1 to 2 minutes.
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9
Add 12 thinly sliced sun-dried tomatoes, salt, and pepper.
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10
Add the pasta and asparagus and toss with the shrimp and sauce.
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11
Season to taste with salt and pepper.
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12
Add Parmesan cheese and parsley, and toss again.
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13
Serve immediately and top with additional grated Parmesan cheese.
