Name: Whole-Wheat Linguine with Shrimp, Asparagus, and Cherry Tomatoes
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 6 servings
Ingredients: 1 pound whole-wheat linguine; 2 tablespoons extra-virgin olive oil; 3 large garlic cloves, chopped; 1/2 teaspoon crushed red pepper flakes; 2 pints cherry tomatoes, stemmed and halved; 1/2 cup dry white wine, such as pinot grigio; 1 pound asparagus, stalks cut on the diagonal into 1- to 1 1/2-inch pieces; 1 pound large shrimp, peeled and deveined; 1/2 cup chopped fresh mint leaves; 1/2 cup chopped fresh basil leaves; 2 teaspoons chopped fresh oregano leaves; 1/2 teaspoon kosher salt; 3/4 teaspoon freshly ground black pepper

Directions

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook, stirring occasionally, until tender but still firm to the bite, 8 to 10 minutes. Drain and transfer to a large bowl.
Meanwhile, in a large, deep skillet, heat the oil over medium-high heat. Add the garlic and red pepper flakes. Stir until aromatic, 30 seconds. Add the tomatoes and cook, stirring occasionally, until they soften, about 2 minutes. Using a fork, lightly mash the tomatoes. Add the wine and asparagus. Bring to a boil, lower the heat, and simmer for 5 minutes. Add the shrimp and continue to simmer until the shrimp are cooked through, 5 to 7 minutes. Stir in the mint, basil, oregano, salt, and pepper.
Pour the sauce over the pasta and toss to combine. Serve immediately.

Whole-Wheat Linguine with Shrimp, Asparagus, and Cherry Tomatoes

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