Bring water to a boil, add salt to cook the pasta. Meanwhile in a large heavy skillet heat oil over medium high heat, then sauté shrimp, turning over once, until just cooked through, about 2 minutes and transfer with a slotted spoon to a big bowl to save for later.
Add garlic to oil remaining in skillet along with wine, salt and pepper and cook over high heat stirring occasionally, 1 minute. Add butter to skillet, stirring until melted, and stir in shrimp. Remove skillet from heat. Cook pasta until just tenter, about 3 minutes.
Reserve 1 cup pasta-cooking water, then drain pasta.
In a large bowl, toss pasta and shrimp mixture, add some of the reserved cooking water if needed to keep moist.. Squeeze the juice of 1 lemon and stir, top with chopped parsley.
Serve with grated Asiago cheese.