16 oz cappellini
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
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)
1/2 cup Parmesan cheese
1 teaspoons fresh mint, julienne sliced for garnish
Cook the cappellini according to package directions.
In a small bowl, add oil, garlic, basil, parsley, lemon zest, salt and pepper and stir. Set aside at room temperature.
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.
Toss with Parmesan cheese. Sprinkle top with fresh mint. Serve immediately.