Linguine with shrimp, asparagus and cherry tomatoes

Ingredients:

• 450 g linguine
• 2 tablespoons extra-virgin olive oil
• 2 x 350g bags cherry tomatoes, halved
• 0.5 tsp coarse salt
• 0.5 tsp freshly ground black pepper
• 0.5 tsp dried crushed red pepper
• 3 large cloves of garlic, crushed and finely chopped
• 0.5 cups dry white wine
• 450 g asparagus, peel tough stems, cut diagonally into 2.5–4 cm pieces.
• 450 g large shrimp, peeled and deveined
• 0.5 cup chopped fresh basil
• 0.5 cup chopped fresh mint
• 2 tsp chopped fresh oregano

Preparation:

1. Bring a large saucepan of salted water to a boil over high heat. Add the pasta and cook, stirring occasionally, until al dente, 8–10 minutes. Drain and transfer the pasta to a large bowl.
2. Heat oil in a large, deep skillet over medium-high heat. Add tomatoes, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Cook, stirring occasionally, until softened, about 2 minutes. Add red pepper flakes and garlic. Cook for 30 seconds, until fragrant. Add wine and asparagus. Bring to a simmer and cook for 5 minutes.
3. Sprinkle the shrimp with the remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper. Add the shrimp to the pan and continue cooking until cooked through, 5–7 minutes. Stir in the basil, mint, and oregano. Pour the sauce over the pasta and toss. Serve immediately.