Cappellini with Shrimp, Tomatoes and Arugula
16 oz cappelini
In a small bowl, add oil, garlic, basil, parsley, lemon, salt and pepper and stir. Set aside at room temperature.
Cook cappelini according to package directions.
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.
Pair with Ferrari-Carano Fumé Blanc.