In large skillet over medium heat, cook shrimp in 2 tablespoons of oil for about 3 minutes or until opaque, stirring often. Remove shrimp from skillet; set aside.
In same skillet, cook onions and garlic in remaining oil for 3 minutes. Add tomatoes, asparagus and wine; heat to boil. Reduce heat to low; simmer for 5 minutes. Add cooked shrimp and olives; heat through.
In large bowl, gently combine pasta, shrimp-vegetable mixture, Parmesan Cheese, parsley, basil, salt and pepper. Serve immediately. Refrigerate leftovers.