Bring 2 cups vegetable broth and 4 cups whole milk to a simmer in a large saucepan over medium heat. Slowly whisk in 1 cup polenta in a thin stream, stirring constantly to avoid lumps. Continue stirring for 20-25 minutes until very thick and creamy. Stir in 2 tablespoons butter and 1/2 cup parmesan cheese. Season with salt and pepper to taste. Keep warm on low heat.

While polenta cooks, trim the bottom 1-2 inches from 1 pound fresh asparagus and cut into 2-inch pieces.

Heat 2 tablespoons butter in a large skillet over medium-high heat. Add the asparagus, season with salt and pepper, and cook for 4-5 minutes until tender-crisp. Transfer to a plate.

In the same skillet, add 1 pound shrimp and cook for 2 minutes on each side until they begin to turn pink. Remove shrimp to the plate with asparagus.

Pour 1/2 cup dry white wine into the skillet and scrape up any browned bits. Add 5 minced garlic cloves and cook for 30 seconds until fragrant. Return shrimp and asparagus to the pan, squeeze in juice from 1 lemon, and toss gently. Cook for 1-2 minutes to warm through and let flavors meld. Taste and adjust seasoning with salt, pepper, and a pinch of red pepper flakes if you like heat.

Divide creamy polenta among bowls and top with the shrimp and asparagus mixture, pouring all the pan sauce over the top.