Shrimp , Tomatoes , Arugula with Capellini

Ingredients
16 oz cappellini

Basil-lemon marinade:
4            tablespoons  extra virgin olive oil
4            garlic cloves, minced
4            tablespoons  fresh basil, finely chopped
1            tablespoons  fresh parsley, finely chopped
2            teaspoons lemon zest, minced
Freshly ground pepper
Salt to taste

Sauce:
2            tablespoons  olive oil
1            pound  large shrimp, shelled and deveined
1            medium tomato, seeded and chopped
1/4         cup Ferrari-Carano Fumé Blanc ( or  a wine  of  your choice)
4            cups fresh arugula (rocket greens)

Final Touch:
1/2        cup Parmesan cheese
1           teaspoons fresh mint, julienne sliced for garnish　Cooking the Pasta:
Cook the cappellini according to package directions.

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

Sauce
1        Meanwhile, heat 2 tablespoons  of olive oil in a skillet, add shrimp and tomatoes. Add Ferrari-Carano Fumé Blanc. Let cook until the shrimp turn just pink.
2       Drain pasta onto a platter and immediately add the shrimp and tomato mixture, the fresh arugula greens and the basil-lemon marinade.

Final Touch:

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