Cappellini with Shrimp, Tomatoes and Arugula

Pasta & Side Dishes | Serves 4

Cappellini with Shrimp, Tomatoes and Arugula

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

  • 01

    Cook cappelini according to package directions.

Basil-lemon marinade

  • 01

    In a small bowl, add oil, garlic, basil, parsley, lemon, salt and pepper and stir. Set aside at room temperature.

Sauce

  • 01

    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.

Final Touch

  • 01

    Toss with parmesan cheese. Sprinkle top with fresh mint. Serve immediately.

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2013 Ferrari-Carano Fumé Blanc

Sonoma County

Overall, 2013 was a very good year with ideal weather conditions for the vines. Spring produced great set and average rainfall led to normal and above-normal yields. Consistently warm temperatures during the summer months without an...