Linguini with Shrimp, Asparagus, & Cherry Tomatoes

This was my round for Girl’s Night. I really wanted to cook on the grill and eat outside. However, the weather prevented me from doing so. So I turned to my cookbooks and found a delicious recipe from Giada’s Feel Good Food. It was so easy to make and incredibly delicious! Paired with a nice, crisp glass of white wine and a side Caesar salad…we were ready for a fabulous Girl’s Night!

1 pound of linguini
2 Tbsp extra-virgin olive oil
2 pints cherry tomatoes, stemmed and halved
salt and pepper
1/2 tsp crushed red pepper
3 large garlic cloves, chopped finely
1/2 cup dry white wine, such as Pinot Grigio
1 pound asparagus, trimmed, stalks cut on a diagonal into 1 inch pieces
1 pound large shrimp, peeled and deveined
1/2 cup chopped fresh basil
1/2 cup chopped fresh mint
2 tsp chopped fresh oregano

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

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