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

Shrimp

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

Sauce

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

Add later:

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