Spinach Fettuccine

The family enjoyed this over the weekend.  It was very good, even good enough for company.  The only thing it was missing was a little spice.  The husband wanted jalepenos, but I thought red pepper flakes would do the trick, and the kids didn't want the added spice at all...  :)  Oh cooking for a family!

• 1 bunch fresh asparagus, trimmed and cut into 1 inch pieces
• 3/4 cup olive oil
• 6 cloves garlic, pressed
• salt and pepper to taste 
• 1 pound dry fettuccine pasta
• 2 tsp olive oil
• 1 lb uncooked shrimp, peeled, deveined, and tails removed (I used precooked)
• 2 TBS seafood seasoning (Old Bay)
• 1 cup shredded Parmesan cheese

1. Separate asparagus tips from the rest of the cut pieces, and set tips aside.  Heat 3/4 cup of olive oil over medium heat.  Cook and stir the garlic in the hot oil until it begins to turn brown, about five minutes.  Stir in the cut pieces of asparagus (not the tips), and season with salt and pepper.  Cook and stir the asparagus until tender but still bright green, about ten minutes, then add the asparagus tips.  Cook and stir for 5 more minutes.  
2. Cook pasta according to package directions, until al dente.  Drain well.
3. Add shrimp to asparagus, sprinkle with seafood seasoning, and cook until heated through, about 3 minutes.  
4. Stir the shrimp and asparagus into cooked fettuccine and toss with Parmesan cheese.