This is more properly served with penne, which I was unaware I did not have in the cupboard, or else I would have picked some up when I stopped for the asparagus. The tricolor fusilli detracts from the presentation.
Heat a good splash of olive oil and about a tablespoon of butter on medium-high until just before smoking-point. Add as much chopped fresh garlic and hot pepper flakes as you can take (tonight I used four cloves of garlic and six shakah-shakahs of red pepper). Saute until garlic starts to brown. Add shrimp. When shrimp start to turn pink, turn them over and add the asparagus tips. Cover and cook for three minutes. Serve on bed of pasta and top with crumbled pepper-coated chevre.
Add a lemon wedge if you're taking a picture for your blog.
Ponder why some people complain that cooking for one is hard, since this took less than 20 minutes and it's really, really good.
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