1. Bring water to a boil in large skillet over high heat. Add rotini; cook 4 minutes.
2. Meanwhile, place butter in small microwavable bowl; microwave 20 seconds to soften. Add lemon peel, garlic, salt, black pepper and red pepper, stir to blend. Set aside.
3. Add shrimp to skillet with rotini; cook, uncovered, 2 minutes. Add asparagus to skillet; cook 3 minutes longer or until shrimp is opaque in center. Drain well in colander, shaking off excess liquid. Return to skillet. Add butter mixture and parsley; toss to coat. Serve with lemon wedges.
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