Start by bringing the chopped asparagus and peas to boil in a medium sized pot for about 5 minutes, or until tender and vibrant green. Then, scoop them out with a mesh strainer and set them aside in a bowl.
Now, place your pan on the stove at a medium heat and add approx 5 Tbsp of EVOO to the pan.
Once this is heated, add the crushed garlic and sliced cherry tomatoes. Cook for about 4 minutes or until the cherry tomatoes start to soften. Add a few splashes (about 1-2 Tbsp) of water to keep the garlic from burning.
After 5 minutes, add the shrimp (or prawns), 3-4 Tbsp wine and the cooked peas and asparagus to the pan.
Cook for 3 minutes or until the shrimp is ready.
While everything is sauteing, add a generous amount of salt and pepper — remember don’t add the basil yet!
Once everything is cooked, remove the pan from the heat and set aside.
Squeeze the lemon into the pan just before it’s time to add the pasta.