Pasta with Shrimp and Asparagus

Creamy Garlicky Lemony Shrimp and Asparagus Pasta
The Creamiest Best Pasta Dish Ever

4 large cloves garlic, chopped finely
2 tbsp butter
2 tbsp olive oil
2 lbs raw shrimp, peeled and deveined
1 bunch asparagus, tips cut into 1" sections and base cut into thin circles
1 container grape tomatoes, halved
1 lb thin spaghetti
16 oz light sour cream (this is a healthy dish afterall, haha)
a handful parsley, chopped
1 lemon, zest and juice

Put the garlic, butter and olive oil in a large pan over medium low heat. Allow to cook until butter is melted and the garlic becomes fragrant but does not develop any color.
Sprinkle the shrimp with salt and pepper and add to the pan and cook until they turn pink.
Set the shrimp aside.
Add the zest, 1/2 the juice of the lemon and the sour cream. Stir until boiling then drop the heat to low.
Add the tomatoes.
Meanwhile boil a large pot of salted water for the pasta.
Cook the pasta for 6 minutes or just under what the box recommends, adding the asparagus in the last 2 minutes of cooking.
Dump the asparagus and pasta into the sauce.
Sprinkle with parmesan cheese and stir into sauce.
Add the shrimp back and stir to combine.
Top with parsley.

Recipe credit