Shrimp and Asparagus Linguine

1/4 box linguine                                  1/2 cup white wine

3 T butter                                           1 lb (16-20) shrimp

1 tsp minced garlic                              4 stalks asparagus, cut in 2" pieces

2 tsp each fresh oregano and thyme

Fill a medium saucepan with water and bring to a boil. Add 1/2 tsp salt and 1 tsp oil. Add linguine and gently boil for 7-10 minutes until tender. Drain.

In a skillet, melt the butter and saute garlic, oregano and thyme for about 2 minutes. Add wine, shrimp and asparagus pieces to skillet and saute until shrimp are pink on all sides - about another 2-3 minutes.

Put linguine on a plate and pour shrimp and asparagus over linguine and serve immediately.