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.
Recipe courtesy of Giada De Laurentiis
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Whole-Wheat Linguine with Shrimp, Asparagus, and Cherry Tomatoes
Total:
35 min
Prep:
15 min
Cook:
20 min
Yield:
6 servings
Level:
Easy

Nutrition Info

Total:
35 min
Prep:
15 min
Cook:
20 min
Yield:
6 servings
Level:
Easy

Nutrition Info

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.

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