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
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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 r...
2015 Ferrari-Carano Fumé Blanc
2015, like 2014, was another drought year in California, although rainfall totals were closer to normal than they had been in previous years. The growing season began early, with bud break in mid-February, moderate to cool temperatu...