Boil a large pot of generously salted water. Add the farfalle pasta and cook according to package directions until al dente, typically 10-12 minutes. Before draining, reserve 1/2 cup of the starchy pasta water. Drain the pasta and set aside.

While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet or non-stick pan over medium-high heat. Add the trimmed and cut asparagus pieces and sauté for 3-5 minutes, until tender-crisp and bright green. Remove the asparagus from the skillet and set aside.

Add the remaining 1 tablespoon of olive oil to the same skillet. Add the peeled and deveined shrimp, season with a pinch of salt and black pepper. Cook for 2-3 minutes per side, until pink and opaque. Be careful not to overcook the shrimp, as they can become rubbery.

Add the minced garlic and red pepper flakes (if using) to the skillet with the shrimp. Sauté for another 30 seconds until fragrant, stirring constantly to prevent the garlic from burning.

Pour in the chicken or vegetable broth and bring to a simmer, scraping up any browned bits from the bottom of the pan with a wooden spoon. Stir in the unsalted butter, lemon zest, and lemon juice until the butter is completely melted and the sauce is slightly thickened.

Add the cooked farfalle, sautéed asparagus, and fresh chopped parsley (and dill, if using) to the skillet with the sauce. Toss everything gently to coat with the vibrant lemon-herb sauce. If the sauce seems too thick, add a splash of the reserved pasta water, a tablespoon at a time, until your desired consistency is reached.

Taste the dish and adjust seasoning with additional salt and black pepper as needed.

Serve immediately, garnished with extra fresh parsley or a sprinkle of grated Parmesan cheese, if desired. Enjoy!