Peel and devein the shrimp if not already done, then pat them dry with paper towels—this ensures they'll sear properly without steam. Trim the asparagus and cut into 2-inch pieces. Roughly chop the plum tomatoes into quarters, keeping their juices. Mince the garlic cloves finely and zest the lemon. Bring a large pot of salted water to a boil for the pasta, which will happen later when you need it.

Season the shrimp generously with salt and pepper on both sides. Heat 1.5 tbsp olive oil in a large skillet over medium-high heat until shimmering, then add the shrimp in a single layer. Sear for 1-2 minutes per side until they just turn pink—don't overcook or they'll become rubbery. Transfer the shrimp to a plate and set aside; we'll add them back at the end for a quick warm-through.

In the same skillet (don't clean it—those browned bits add flavor), add the minced garlic and sauté for about 1 minute until fragrant but not browned. Add the chopped tomatoes with all their juices and cook for 4 minutes, stirring occasionally, to begin breaking them down and developing sweetness. The tomatoes will start to soften and release their natural liquid, forming the base of your sauce.

Pour in the white wine and chicken broth, scraping up any browned bits from the bottom of the pan with a wooden spoon—this adds depth and richness. Add the asparagus pieces and season with 1 tsp herbs de Provence and 1/2 tsp red pepper flakes for a gentle heat. Cover the skillet and simmer for 10 minutes until the asparagus is tender-crisp and the sauce has developed its flavors. I like to stir once halfway through to ensure even cooking.

While the sauce simmers, add the angel hair pasta to the boiling salted water and cook until al dente (usually 8-9 minutes)—follow the package directions for timing. Drain the pasta, reserving about 1/2 cup of pasta water. Once the sauce and asparagus are ready, return the shrimp to the skillet and warm through for 1 minute, then remove from heat. Add the lemon zest, taste, and adjust seasoning with a pinch more salt and pepper if needed.

Add the drained pasta directly to the skillet with the sauce, shrimp, and asparagus. Toss gently to combine, adding a splash of reserved pasta water if the sauce seems too thick—the starch in the pasta water will help it cling to the noodles beautifully. Divide into bowls and serve immediately while hot. I always finish with a crack of fresh black pepper for a touch of elegance, and a drizzle of good olive oil if you like.