This is a variant of a recipe I spotted on the internet.   Found a mix of both shrimp an asparagus in the freezer, so here goes:

INGREDENTS

•  3 ounces uncooked thin pasta
• 1/2 pound uncooked shrimp (16-20 per pound), peeled and deveined
• 1/4 teaspoon salt
• 1/8 teaspoon crushed red pepper flakes
•  2 tablespoons olive oil, divided
• 8 asparagus spears, trimmed and cut into 2-inch pieces
• 1/2 cup sliced fresh mushrooms
• 1/4 cup chopped seeded tomato, peeled
• 4 garlic cloves, minced
• 2 tablespoons chopped green onions
• 1/2 cup white wine or chicken broth
• 1-1/2 teaspoons basil
• 1-1/2 teaspoons oregano
• 1/4 cup grated Parmesan cheese
• ] Lemon wedges

Directions

• Cook pasta according to package directions.
• Sprinkle shrimp with salt and pepper flakes.
• In a large skillet or wok, heat 1 tablespoon oil over medium-high heat.
• Add shrimp; stir-fry until pink, 2-3 minutes. Remove; keep warm.
• In same skillet, stir-fry the next 5 ingredients in remaining oil until vegetables are crisp-tender, about 5 minutes.
• Add wine and seasonings. Return shrimp to pan.
• Drain pasta; add to shrimp mixture and toss gently. Cook and stir until heated through, 1-2 minutes.
• Sprinkle with Parmesan cheese. Serve with lemon wedges.

This worked really well for a quick evening supper.