Buttery Shrimp Ricotta Pasta

Directions

1. Pasta: Cook the pasta according to package directions. Set aside. Reserve 1/4 cup of pasta water.
2. Sauce: In a blender, combine all the sauce ingredients and blend until smooth. For a silkier texture, add 1 tablespoon of milk at a time until the
   sauce is smooth and coats the back of a spoon.
3. Shrimp: In a large, hot pan over medium heat, melt the butter and heat the oil. Add the shrimp and cook for 2 minutes. Add the asparagus, garlic, reserved pasta water, salt and pepper. Cook until the asparagus is tender and the shrimp is cooked through.
4. Assembly: In the same pan with the shrimp mixture, add the sauce and pasta and mix until coated. Reduce heat and warm through. Use milk, as needed, to evenly coat the pasta. Portion into 4 individual bowls.
5. Garnish: Top with parsley and red pepper flakes (if using) and serve.