Bring a large pot of salted water to a boil and cook the angel hair pasta according to package instructions, about 3-4 minutes. Drain and set aside.

Season the shrimp with salt and crushed red pepper flakes. Heat 1 tablespoon olive oil in a skillet over medium-high heat, add the shrimp, and sauté for 2-3 minutes until pink and opaque.

In the same skillet, add more olive oil if needed and stir-fry asparagus, mushrooms, tomato, garlic, and green onions for 4-5 minutes until crisp-tender.

Add white wine or chicken broth and fresh herbs to the skillet. Stir to combine, scraping brown bits, then return shrimp to the pan.

Add the drained pasta to the skillet, tossing to coat with sauce and heat through for 1-2 minutes.

Serve in bowls, garnished with Parmesan cheese and lemon wedges.