Spaghetti with Asparagus and Shrimp | RICARDO

Ingredients

• 1 lb (450 g) asparagus, trimmed
• ¾ lb (340 g) small shrimp (91-110), shelled
• ¾ lb (340 g) spaghetti
• 1 shallot, chopped
• 1 garlic clove, chopped
• 2 tbsp unsalted butter
• ¾ cup (180 ml) 15% or 35 % cooking cream
• 1 thyme sprig (optional)
• 1 lemon, zest only
• 1 tbsp (15 ml) lemon juice