Linguine with Shrimp, Asparagus and Cherry Tomatoes

  • Level: Easy
  • Total: 45 min
  • Prep: 10 min
  • Cook: 35 min
  • Yield: 4 servings
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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


  1. 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. 
  2. 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. 
  3. 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. 
  4. Pour the sauce over the pasta and toss to combine. Serve immediately.
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