Linguine with Shrimp, Asparagus and Cherry Tomatoes

Total Time:
45 min
Prep:
10 min
Cook:
35 min

Yield:
4 servings
Level:
Easy

Ingredients
  • Kosher salt
  • 1 pound linguine
  • 2 tablespoons extra-virgin olive oil
  • Two 12-ounce bags cherry tomatoes, stemmed and halved
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon dried crushed red pepper
  • 3 large cloves garlic, flattened and chopped
  • 1/2 cup dry white wine
  • 1 pound asparagus, trimmed, stalks cut on a diagonal into 1 to 1 1/2-inch pieces
  • 1 pound large shrimp, peeled and deveined
  • 1/2 cup chopped fresh basil
  • 1/2 cup chopped fresh mint
  • 2 teaspoons chopped fresh oregano
Directions

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and place in a large bowl.

Heat the oil in a large deep skillet over medium-high heat. Add the tomatoes, 1/4 teaspoon of salt and 1/4 teaspoon of black pepper. Cook, stirring occasionally, until softened, about 2 minutes. Add the crushed red pepper flakes and garlic. Cook for 30 seconds until aromatic. Add the wine and asparagus. Bring to a boil and simmer for 5 minutes.

Sprinkle the shrimp with the remaining 1/4 teaspoon of salt and 1/4 teaspoon black pepper. Add the shrimp to the pan and continue to simmer until the shrimp is cooked through, 5 to 7 minutes. Stir in the basil, mint and oregano.

Pour the sauce over the pasta and toss to combine. Serve immediately.


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