INGREDIENTS
8 oz
dry cheese tortellini (or 4 serving equivalent in fresh or frozen)
1 tbsp
olive oil
1/2 tbsp
butter
2
large cloves of garlic
1
bunch asparagus
1 lb
raw wild shrimp (shelled & deveined)
1/2
zest & juice a lemon
1/4 tsp
Kosher salt
1/3 cup
fresh dill (chopped)
1/4 cup
white wine