Linguine with Shrimp, Asparagus and Cherry Tomatoes (Giada De Laurentiis) |
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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Ingredients:
kosher salt |
1 pound linguine |
2 tablespoons extra-virgin olive oil |
two 12-ounce bags cherry tomatoes, stemmed and halved |
1/2 teaspoon kosher salt |
1/2 teaspoon freshly ground black pepper |
1/2 teaspoon dried crushed red pepper |
3 large cloves garlic, flattened and chopped |
1/2 cup dry white wine |
1 pound asparagus, trimmed, stalks cut on a diagonal into 1 to 1 1/2-inch pieces |
1 pound large shrimp, peeled and deveined |
1/2 cup chopped fresh basil |
1/2 cup chopped fresh mint |
2 teaspoons chopped fresh oregano |
Directions:
1. 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.
2. 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.
3. 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.
4. Pour the sauce over the pasta and toss to combine. Serve immediately.
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