Tuscan shrimp linguine is fairly quick to make but packs a lot of flavor from fresh vegetables. It would be a great summer dish, when gardens are in full swing.
Start boiling your linguine according to package directions to cook it al dente.
While the pasta cooks, in a very large skillet, heat the olive oil and one tablespoon butter over medium heat. When the pan is hot, add the onion and asparagus, and saute until they are both almost cooked through.
Add in the tomatoes, continuing to stir until their outsides start to wrinkle a bit, and they begin to burst (you can help them out at this point by gently squishing them with your spatula).
Add in the stock, garlic and the other tablespoon of butter, stirring to combine.
Once the butter is melted and the stock is at a low simmer, stir in the shrimp, basil, red pepper flakes, salt and pepper, continuing to stir regularly until the shrimp is cooked completely (it should be a light pink and starting to curl on itself a bit).
Stir in the cooked linguine, coating it with the sauce. Once everything is well-combined, stir in the fresh spinach, letting it wilt, and then serve immediately.