• Wash and dry produce. • Bring a small pot (medium pot for 4 servings) 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, gently add ravioli to pot. (TIP: Move on to the next step if the water is not boiling yet.) Reduce to a low simmer. Cook, stirring occasionally, until al dente and floating to the top, 4-5 minutes. • Reserve 1⁄2 cup pasta cooking water, then drain.

• Rinse shrimp under cold water, then pat dry with paper towels. • Heat a drizzle of oil in a large pan over high heat. 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, stock concentrate, and juice from two lemon wedges (four wedges for 4 servings) to pan with shrimp and asparagus. Reduce to a simmer; cook, stirring, until slightly thickened, 30-60 seconds more. • Add drained ravioli; stir to combine. If needed, stir in splashes of reserved pasta cooking water until everything is coated in a creamy sauce. • Divide creamy lemon-garlic shrimp ravioli between bowls. Squeeze lemon juice over the top and serve. ***Shrimp are fully cooked when internal temperature reaches 145°.***