Heat olive oil in a large skillet or pot over medium heat and add the onion, stir and cook for 1-2 minutes until softened and translucent.Add mushrooms, chili flakes and garlic, and stir to incorporate with the onion. Season with salt and pepper to taste and stir to evenly season.Add the pasta and stir in 3 cups of broth and 1/2 cup of cream or milk. Cover and bring to a simmer.Once boiling, uncover and cook, setting a timer for cooking pasta according to package directions and stirring often. (If pot starts to dry out at any point, add another 1/2 cup broth.)When 2-3 minutes remain on timer, stir in shrimp, peas, asparagus and butter. Cover and continue to cook for remaining minutes, then uncover and cook, stirring, until pasta is tender, shrimp are cooked through, and sauce is reduced. Remove from heat.Stir in 3/4 cup Parmesan and toss to coat until it is melted into sauce.Toss in the lemon zest and tomatoes and season with more salt and pepper, if needed.Divide pasta among plates. Top with basil, and additional Parmesan.Source: Metro

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2 tablespoon (30 ml) olive oil 1 onion peeled and diced 3 garlic clove minced 1/4 teaspoon (1,25 ml) chili flakes 2 cups (500 ml) shiitake mushrooms (left as is if small for larger ones remove stems and slice caps) 12 onces (340 ml) pasta or any short pasta 3 cups (750 ml) broth or water (plus more if needed) 1/2 cup (125 ml) cream or milk (sub with more broth/water if keeping it lighter) 1 1/2 cup (375 ml) asparagus trimmed and chopped into approx. 1 incles (2,5 cm) pieces 11 oz (340 g) large shrimp peeled, deveined, tails left on (I used Irresistibles Pacific White Shrimp) 1 cup (250 ml) frozen green peas 3 tablespoon (45 ml) unsalted butter 3/4 cup (180 ml) finely grated parmesan plus more for serving 1 teaspoon (5 ml) finely grated lemon zest 2 cup (500 ml) cherry tomatoes sliced in half 1/4 cup (60 ml) coarsely chopped basil