Pasta with Asparagus Cream Sauce

I fall in love too easily...with recipes & food that is. ♥
For the past 4 weeks I have been livin' la vita low carb-and really liking it actually. But, adding another food restriction to my diet has definitely thrown a wrench into meal time with my husband. We already have very different food tastes, so low carb eating has made it even more difficult to prepare meals we will both eat. So, the other night when I realized I had frozen shrimp, low carb pasta, asparagus, and cream on hand, I realized I had the making for something special.
If you've never tried/heard of it, Dreamfields pasta is a low carb luxury. I'm not sure how the whole science of it works, but it comes out to about 5 net carbs per serving. I like to keep a few boxes on hand for times just like this.
We immediately loved the dish. But I wouldn't be me if I didn't immediately start thinking of ways to improve it. More on that in a second...here's what I whipped up:

You will need:

-1 pound of large shrimp, peeled and deveined (and of course thawed if they're frozen!)
-1 1/2 pounds of asparagus, trimmed and cut into 1 inch pieces
-1 box of Dreamfields rotini pasta (or pasta of your choice)
-1 cup stock (I used vegetable)
-1/4 cup sour cream
-1/4 cup heavy cream
-2 tablespoons flour
-1/4 teaspoon salt (or to taste)
-1/8 teaspoon pepper
-1 tablespoon lemon juice
-1/4 cup grated cheese (parmesan, romano, or other Italian cheese)

1. Cook asparagus in boiling water, covered, for 6 to minutes or until crisp tender.
2. Drain, but reserve 1/4 cup of the cooking liquid. In a blender or food processor, puree asparagus and reserved cooking liquid.
4. In a large saucepan, cook pasta according to package directions. In the last 3 minutes of cooking, add the shrimp. Drain immediately and place in serving bowl.
5. In a medium saucepan, combine stock, sour cream, cream, flour, salt and pepper, and half of the cheese mixture. Stir in the asparagus puree and lemon juice. Cook for 1 to 2 minutes.
6. Pour over pasta and toss to coat. Top with remaining cheese and serve.

Like I said, we loved the dish. However, next time around I think I might sautee some garlic & shallots and add to blender with asparagus to puree. We'll see...enjoy!