Capellini with Shrimp, Tomatoes and Arugula - Ferrari-Carano

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Capellini with Shrimp, Tomatoes and Arugula

Pasta & Side Dishes

Serves 4

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

01

Cook the cappellini according to package directions.

Sauce

01

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.

02

Drain pasta onto a platter and immediately add the shrimp and tomato mixture, the fresh arugula greens and the basil-lemon marinade.

Final Touch

01

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

Basil-lemon marinade

01

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

Ingredients

Cooking the Pasta

  • 16 oz cappellini

Sauce

  • 2 Tbsp olive oil
  • 1 lb large shrimp, shelled and deveined
  • 1 medium tomato, seeded and chopped
  • 1/4 cup Ferrari-Carano Fumé Blanc

Final Touch

  • 1/2 cup Parmesan cheese
  • 1 tsp fresh mint, julienne sliced for garnish

Basil-lemon marinade

  • 4 Tbsp extra virgin olive oil
  • 4 garlic cloves, minced
  • 4 Tbsp fresh basil, finely chopped
  • 1 Tbsp fresh parsley, finely chopped
  • 2 tsp lemon zest, minced
  • Freshly ground pepper
  • Salt to taste