Linguine With Shrimp, Asparagus And Cherry Tomatoes

• 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

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.

kosher salt, linguine, extravirgin olive oil, cherry tomatoes, kosher salt, freshly ground black pepper, red pepper, garlic, white wine, shrimp, fresh basil, fresh mint, fresh oregano

Taken from www.epicurious.com/recipes/member/views/linguine-with-shrimp-asparagus-and-cherry-tomatoes-53067831 (may not work)