Bring a medium pot filled halfway with water to a boil. Once boiling, add in the carrot noodles and cook for 2-3 minutes or until al dente or cooked to your preference. Drain into a colander and set aside.

Meanwhile, place a medium skillet over medium heat and add in the tomato sauce. Season the shrimp with salt and pepper and set aside. Stir the asparagus tips into the sauce and bring to a simmer and then add in the shrimp, cover, and let cook until shrimp turn C-shaped and opaque, about 2-3 minutes per side. Add the asparagus shavings, carrot noodles and toss just to coat the carrots and asparagus shavings in the sauce, about 1 minute.

Divide the pasta into bowls and serve, garnishing with extra pepper.