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

This colorful, beautiful summery dish feeds a small crowd. It is one of those impressive, company-is-coming-over dishes that still comes together quickly on a weeknight.
  • Level: Easy
  • Total: 35 min
  • Prep: 15 min
  • Cook: 20 min
  • Yield: 6 servings
  • Nutrition Info
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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

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

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