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

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Instructions

1. 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.
2. 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.
3. Pour the sauce over the pasta and toss to combine. Serve immediately.