Trim and discard bottom ends from asparagus. Cut stalks crosswise into 1 inch long pieces. Diced tomatoes, mince chives, zest and quarter limes, and pat dry shrimp with towel.

Use a large pot of salted water, and bring to a boil. Once boiling, add rotini and cook while stirring occasionally, 9 to 11 minutes. Drain and reserve 1/4 cup pasta water for later.

In a large pan melt 1 tablespoon unsalted butter over medium high heat. Add Panko and almonds. Season with salt and pepper. Cook while tossing until golden brown, 3 to 4 minutes.

In the same pan heat a drizzle of olive oil and add asparagus. Cook and toss often until bright green and tender, 2 to 4 minutes. Add tomato and continue to cook while tossing until slightly softened 1 to 2 minutes. Season with salt and pepper.

Toss in the shrimp and continue to cook while tossing until slightly pink and translucent, 1 to 2 minutes.

Add drained rotini, garlic herb butter, half the Parmesan, and 1/3 cup reserved cup of pasta water with shrimp mix. Stir until thoroughly combined and season with salt and pepper.

Add half the chives, remaining lemon zest, 1 tablespoon plain butter, and desired amount of remaining chili flakes with pasta. Continue to cook 1 to 2 minutes stirring until everything is thoroughly coated in sauce. Remove from heat and stir in a squeeze of lemon juice to taste and season with salt and pepper.

Divide amongst bowls and sprinkle with Panko mixture and remaining Parmesan. Add a drizzle of olive oil over bowls and garnish with remaining chives.