Cook the pasta: Bring a large pot of well-salted water to a boil. Cook pasta until just al dente. Reserve ½ cup of the pasta cooking water, then drain.

Season the shrimp: Pat shrimp dry. Season with ½ teaspoon kosher salt, black pepper, and smoked paprika.

Sear the shrimp: Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat. Add 1 tablespoon olive oil. Sear shrimp in a single layer for about 1–2 minutes per side, just until opaque and lightly golden. Remove shrimp to a plate and set aside.

Cook the asparagus: In the same pan, add remaining 1 tablespoon olive oil. Add asparagus and season lightly with salt and pepper. Cook for 3–4 minutes, letting it get lightly charred but still tender-crisp. Remove and set aside with the shrimp.

Build the sauce: Reduce heat to medium. Add butter to the pan. Once melted, add garlic and red pepper flakes. Cook gently for about 30 seconds until fragrant—do not brown. Pour in the white wine and scrape up any browned bits. Let it simmer for 1–2 minutes to reduce slightly.

Bring it all together: Add cooked pasta to the pan along with lemon zest, lemon juice, Parmigiano, and a splash of reserved pasta water. Toss until glossy and lightly saucy.

Finish the dish: Return shrimp and asparagus to the pan. Toss gently and cook for 1–2 minutes until everything is warmed through and flavors meld. Add more pasta water if needed for a silky finish.

Serve: Remove from heat. Fold in fresh basil. Taste and adjust seasoning. Serve immediately with extra Parmigiano, black pepper, and lemon zest on top.