Cappellini with Shrimp, Tomatoes and Arugula

Serves 4

16 oz cappelini
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
2 Tbsp olive oil
1 lb large shrimp, shelled and deveined
1 medium tomato, seeded and chopped
1/4 cup Ferrari-Carano Fume Blanc
4 cups fresh arugula (rocket greens)
1/2 cup parmesan cheese
1 tsp fresh mint, julienne sliced for garni

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.