In a 2-gallon pot of salted water, boil the pasta until done. 3 minutes before draining the pasta add the asparagus. Drian the pasta with the asparagus and set aside.
In a large skillet over medium heat saute' the garlic and mushrooms in the olive oil until the mushroom juices have evaporated. Add the shrimp and cook until pink. Add the remaining ingredients and bring to a boil. Pour over asparagus; serve chilled.