Whole-Wheat Linguine with Shrimp, Asparagus, and Cherry Tomatoes
- Level: Easy
- Yield: 6 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 427 calorie
- Total Fat
- 6 grams
- Saturated Fat
- 1 grams
- Sodium
- 248 milligrams
- Carbohydrates
- 65 grams
- Dietary Fiber
- 11 grams
- Protein
- 24 grams
- Sugar
- 4 grams
- Total: 35 min
- Prep: 15 min
- Cook: 20 min
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.