The perfect pasta for a light dinner or an al fresco lunch. The taste of summer is written all over this easy entrée. Add a summery sizzle to your shrimp by tossing them on the BBQ grill while enjoying a glass of Ferrari-Carano Fumé Blanc.
Cooking the Pasta
Cook the cappellini according to package directions.
In a small bowl, add oil, garlic, basil, parsley, lemon zest, salt and pepper and stir. Set aside at room temperature.
Meanwhile, heat 2 Tbsp of olive oil in a skillet, add shrimp and tomatoes. Add Ferrari-Carano Fumé Blanc. Let cook until the shrimp turn just pink.
Drain pasta onto a platter and immediately add the shrimp and tomato mixture, the fresh arugula greens and the basil-lemon marinade.
Toss with Parmesan cheese. Sprinkle top with fresh mint. Serve immediately.
Don's pairing suggestions
2015 Ferrari-Carano Sauvignon Blanc
2015, like 2014, was another drought year in California. We did have some rains in February followed by a warm spring which led to early bud break. A moderate growing season all year with warm days, cool nights and unusual summer ra...
2014 Ferrari-Carano Fumé Blanc
Overall 2014 was a good year. Spring produced great set and despite a third year of drought conditions, the vines produced ideal yields. Warmer temperatures during the summer months allowed the fruit to achieve mature, ripe flavors.