Capellini with Shrimp, Tomatoes and Arugula
Pasta & Side Dishes
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.
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.
In a small bowl, add oil, garlic, basil, parsley, lemon zest, salt and pepper and stir. Set aside at room temperature.