In a large skillet, heat 3 tablespoons of olive oil over medium heat until it shimmers.

Add the minced garlic to the pan and sauté for about 1 minute, stirring continuously until fragrant. Be cautious not to let it burn.

Gently add the shrimp to the skillet, seasoning them with salt, pepper, and red pepper flakes if desired. Cook for 3-4 minutes, or until the shrimp turn pink and opaque.

Once cooked, remove the shrimp from the skillet and set aside on a plate.

In the same skillet, add the trimmed asparagus. Sauté for about 5 minutes, stirring occasionally, until tender but still crisp.

Return the shrimp to the skillet, and squeeze in the fresh lemon juice. Toss everything together gently to combine.

Let it cook for an additional 1-2 minutes to heat through completely.

Serve immediately, garnished with freshly chopped parsley.