One Pot Lemon Garlic Cream Ravioli with Shrimp and Asparagus (Lightened Up)

Shrimp

• 1 pound medium shrimp peeled and deveined, tails on or off
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/8 teaspoon pepper

Sauce

• 1 tablespoon butter
• 1 tablespoons olive oil
• 1 shallot, chopped
• 3-4 garlic cloves, minced
• 1/4-1/2 teaspoon red pepper flakes
• 1 cup asparagus chopped into 1” pieces
• 3 cups low sodium chicken broth
• 1 cup milk
• 1 tablespoon cornstarch
• 1/2 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 16 oz. pkg. quality refrigerated cheese ravioli

Add later:

• 2 or 4 oz. cream cheese, cubed and softened (I use 1/3 less fat)*
• 1/4 cup freshly grated Parmesan cheese
• 3/4 cup frozen peas, thawed
• 2 tablespoons lemon juice
• 2 teaspoons minced fresh parsley