Main Course · Serves 2
Crisp-tender asparagus and garlicky shrimp join tender, cheesy tortelloni in this quick and elevated meal that’s perfect for any day or night of the week. The shrimp simmer in a creamy, lemony sauce along with sweet green peas, while a final squeeze of fresh lemon juice over the top brightens it all up.
Wash and dry produce.
Bring a small pot (medium pot for 4) of salted water to a boil.
Trim and discard woody bottom ends from asparagus; cut crosswise into 1-inch pieces. Peel and mince or grate garlic. Quarter lemon.
Once water is boiling, add tortelloni to pot. (TIP: Move on to the next step if the water is not boiling yet.) Cook until tender and floating to the top, 3-4 minutes.
Reserve 1⁄2 cup pasta cooking water, then drain.
Rinse shrimp* under cold water, then pat dry.
Drizzle oil in a hot large pan. Add shrimp, asparagus, and garlic powder; season with salt and pepper. Cook, stirring occasionally, until shrimp are opaque and cooked through and asparagus is tender, 3-4 minutes.
In the last minute of cooking, add minced garlic; cook, stirring, until fragrant, 30-60 seconds.
Add peas, cream sauce base, and juice from two lemon wedges (four wedges for 4). Reduce to a simmer; cook, stirring, until slightly thickened, 30 to 60 seconds more.
Add drained tortelloni; stir to combine. If needed, stir in splashes of reserved pasta cooking water until everything is coated in a creamy sauce.
Squeeze lemon juice over tortelloni and serve.
Shrimp are fully cooked when internal temperature reaches 145°.
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