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 FC Fumé Blanc.
Cooking the Pasta
Cook cappelini according to package directions.
In a small bowl, add oil, garlic, basil, parsley, lemon, salt and pepper and stir. Set aside at room temperature.
Meanwhile, heat the 2 Tbsp of olive oil in skillet, add shrimp and tomatoes. Add Ferrari-Carano Fume Blanc. Let cook until the shrimp turn just pink. Drain pasta into platter and immediately add the shrimp and tomato mixture, the fresh arugula greens and then add the basil-lemon marinade that you’ve set aside.
Toss with parmesan cheese. Sprinkle top with fresh mint. Serve immediately.
Don's pairing suggestions
2012 Ferrari-Carano Fumé Blanc
This wine is a blend of Sauvignon Blanc grapes from various appellations in Sonoma County: Dry Creek, Alexander, Knights and Russian River Valleys. Overall, 2012 was a very good year with ideal weather conditions for the vines. Spri...