Peel and devein shrimp, if needed; rinse, and pat dry with paper towels.
In a large pot bring 4 to 6 quarts of water to a rolling boil; add salt to taste and the Linguine; stir gently.
Cook pasta according to package directions, adding asparagus the last 4 minutes of cooking time; remove from heat and drain well, reserving 2/3 cup pasta water.
Meanwhile, in a very large skillet heat oil over medium-high heat; add shrimp; cook and stir about 3 minutes or until shrimp are opaque.
Stir in the Garlic Alfredo sauce and crushed red pepper; warm through.
Add pasta mixture to shrimp mixture and toss to combine, adding enough pasta water to reach desired consistency.
Serve topped with additional crushed red pepper and Parmesan cheese.
Customize it: If you prefer, swap the shrimp for shredded rotisserie chicken or sauteed scallops.