Sauté the BaseHeat olive oil in a large deep skillet or pot over medium-high heat. Add diced onion and mushrooms. Cook for 2–5 minutes until softened. Stir in garlic, chili flakes, salt, and pepper. Cook for 1 more minute until fragrant.
Add Pasta and SimmerStir in uncooked pasta, broth, and cream. Bring to a boil. Cover, then reduce the heat and simmer uncovered, stirring occasionally, for the pasta’s cook time minus 2–3 minutes.
Add Shrimp and VeggiesWhen 2–3 minutes remain on the pasta, stir in the asparagus, peas, shrimp, and butter. Cover and continue cooking until shrimp is pink and opaque, pasta is al dente, and the sauce has slightly thickened.
Finish with FlavorRemove the pan from heat. Stir in the Parmesan cheese until melted. Fold in lemon zest, cherry tomatoes, and fresh herbs.
ServeSpoon into bowls and top with extra Parmesan and basil if desired. Serve with lemon wedges for brightness.