Trim the tough ends off the asparagus and peel the lower stalks. Boil salted water and add asparagus; cook for 8-10 minutes until bright green and firm. Cool under running water and cut in half, reserving tips.

In a blender, combine cooked asparagus stalks with grated Parmesan Reggiano. Blend until smooth, adding water if too thick. Set aside.

Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant. Introduce shrimp and cook for 2-3 minutes until pink and opaque.

Boil salted water in another pot and cook fusilli as per package instructions, usually 10-12 minutes, until al dente. Reserve some pasta water before draining.

Drain fusilli and return to pot. Combine sautéed shrimp, reserved asparagus tips, and asparagus cream. Toss to coat evenly, adding reserved pasta water as needed.

Transfer to serving bowls, sprinkle with extra Parmesan, and serve immediately.