Monday, January 19, 2015

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.

14 comments:

  1. Looks and sounds mighty good and I have a bag of shrimp in the freezer! Thanks!

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    1. Hi Pam , They are good , thanks for stopping by :)

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  2. Oh dear, Nee, this sounds oh so good I wish I could dive in right now!!! The Basil-Lemon Marinade must marry so well with the sauce. I can smell it from here!!! I love that you chose Capellini. It's one of my very best favorites especially with seafood.

    Thank you so much for sharing, Nee...I'm gobbling this up in my mind:) (as I wiggle my toes of course:) Pinning too. I see you can finally follow me on Pinterest. Yippee, it only took 4EVER for them to fix!!!

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    1. Dear Louise , Baby Boy said mama Capellini and I had to smile , it brought back a memory when we had gusts over for dinner last Spring . One guest looked at Baby Boy , eating his Capellini and said oh my , he know how to eat Capellini , Hubby laughed and said dear lady , he's Italian and Italian kids come out the oven knowing how to eat pasta . Then the little devil picked some up with his fingers and continues to eat . We all had a great laugh . Baby Boy looked at us as if we had lost our minds . (giggling).

      I am wiggling my toes . I am so glad I can follow you , I could pin from your boards when I started . Patience did pay off . Thanks for stopping by . (((HUGS))) wiggling my toes . :)

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    2. That story is hysterical but oh so true Nee. I have pictures of each one of my kids as babies eating Capellini the Italian kids way, lol...They don't like it much when I drag them out though and show everyone:) I even have pictures of Tabi and Noah eating spaghetti aglio e olio, lol...Baby Boy has the best method, I wish I could eat it that way sometimes. Please tell him that for me, lol...

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    3. Oh sweetie , kids make such great memories , Baby Boy has never been a baby , he thinks he's as big as the others . I bet you smile each time you look at them .
      I told Baby Boy and he said tell aunt Louise to pick it up with her fingers and shove it in her mouth and if any is hanging out , just slurp it up . Louise he is 6 going on 60 . I have to tell you about him playing Pee Wee football in full gear and a cup .
      Thanks for stopping by ... Nee ;-D

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  3. Hi Nee, this dish looks so delicious, love that you used cappelini pasta.

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    1. Hi Cheri , it's delicious easy and fast , just perfect for busy people . Not much clean-up . Thanks for stopping by :)

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  4. Dear Nee,
    Trying to catch up, been so busy lately. Your recipe looks so very tasty and inviting.. I love Capellini and with the shrimp, it really is a show stopper. I love the sauce and all of your ingredients...Bravo! I also love your choice of wine...(wonder why) (giggle). This is a great dish to have on hand as Lent is approaching. Meatless Fridays would be welcomed when this dish is served! Thank you for sharing....Read what you were saying to Louise about your Baby Boy. He must look so cute in his Pee Wee football gear. Have a blessed rest of the week....
    Dottie :)

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    1. Hi Dottie ,
      I understand about the busy schedule , one thing pops up behind another . (giggling) that's life and we have to handle it as best as we can .
      I had the sauce in an Olive Garden restaurant and tried my hand at it at home and this is what I got . Yes Lent is approaching and you bet it will be on the table .
      Baby Boy is a hoot , he always thought he was as big as the rest of them ( brother 13 , sisters 11 and 12) . There are 20 boys on his team and they are a hoot . I will tell you some time about the uniform and cup . Thanks for stopping by and have a warm safe and blessed week Nee :)

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  5. Pasta with shrimp.. one of the most delicious things ever! Sauce sounds really good!

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    1. Hi Medeja , yummy good , you would love it . Thanks for stopping by :)

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  6. Dear Nee, A wonderful recipe indeed. It looks fresh and delicious!! Be well, xoxo Catherine

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    1. Hi Catherine , if you like shrimp , you will love this . Tanks for stopping by :- Nee

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