Cook the pasta according to package directions, omitting salt and fat. Drain pasta in a colander over a bowl, reserving 1/4 cup cooking liquid. Combine shrimp, onions and garlic in a small bowl. Heat a large skillet over medium-high heat. Add olive oil; swirl to coat. Add shrimp mixture, and sauté for 4 minutes or until shrimp are done. Remove from pan; keep warm.

Reduce heat to medium. Add reserved cooking liquid, Parmigiano-reggiano, half-and-half, cream cheese and pepper to pan. Cook 2 minutes or until cheeses melt. Combine pasta, cheese mixture and shrimp mixture. Sprinkle with parsley.

For the Roasted Asparagus:

Combine 2 teaspoons olive oil, 1/4 teaspoon salt, 1/8 teaspoon ground red pepper, and 1 pound trimmed asparagus on a jelly-roll pan. Bake at 450 for 6 minutes or until crisp-tender. Serve with lemon wedges.