• Wash and dry produce. • Bring a small pot (medium pot for 4) 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, add tortelloni to pot. (TIP: Move on to the next step if the water is not boiling yet.) Cook until tender and floating to the top, 3-4 minutes. • Reserve 1⁄2 cup pasta cooking water, then drain.

• Rinse shrimp* under cold water, then pat dry. • Drizzle oil in a hot large pan. 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, and juice from two lemon wedges (four wedges for 4). Reduce to a simmer; cook, stirring, until slightly thickened, 30 to 60 seconds more. • Add drained tortelloni; stir to combine. If needed, stir in splashes of reserved pasta cooking water until everything is coated in a creamy sauce. • Squeeze lemon juice over tortelloni and serve. ***Shrimp are fully cooked when internal temperature reaches 145°.***