Season shrimp with salt and pepper. Heat a large skillet on high.

When skillet is hot, add olive oil and cook shrimp for 1-2 minutes on each side until almost cooked through. Remove and set aside.

Reduce heat to medium, add garlic and sauté until golden, about 1 minute.

Add tomatoes (if using) and season with salt and pepper. Sauté until tender, about 4 minutes.

Pour in white wine and chicken broth; stir and cook for 1 minute. Add asparagus, herbs de Provence, red pepper flakes, salt, and pepper. Cover and simmer for 10 minutes until vegetables are tender.

Meanwhile, cook angel hair pasta in salted boiling water until al dente, then drain.

Return shrimp to the skillet and cook for 1 minute to finish cooking. Add cooked pasta and toss to combine.

Serve immediately, garnished with herbs if desired.