Shrimp, Tomatoes and Arugula with Capellini with Capellini

Pasta Side Dish | Serves 4
One  of  our  last  meals  at  the  lake ,  we  will close  the  cabin  down  for  the winter  ,  hubby  and  brother  fish year round .

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:
16 ounces  cappellini

Basil-lemon marinade:
4       tablespoons extra virgin olive oil
4       garlic cloves, minced
4       tablespoons fresh basil, finely chopped
1       tablespoon fresh parsley, finely chopped
2       teaspoon 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
4      cups fresh arugula (rocket greens)

Final Touch
1/2      cup Parmesan cheese
1         teaspoon  fresh mint, julienne sliced for garnish

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.