WHOLE-WHEAT LINGUINE WITH SHRIMP, ASPARAGUS, AND CHERRY TOMATOES

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

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.

Provided by Giada De Laurentiis

Time 35m

Yield 6 servings

Number Of Ingredients 13

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

Steps:

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.

Nutrition Facts : Calories 427 calorie, Fat 6 grams, SaturatedFat 1 grams, Sodium 248 milligrams, Carbohydrate 65 grams, Fiber 11 grams, Protein 24 grams, Sugar 4 grams