Capellini with Shrimp, Tomatoes and Arugula

Earlier this week during an online wine tasting with Ferrari-Carano wines, we mentioned the recipe from the winery’s website for Capellini with Shrimp, Tomatoes and Arugula. Before the wine tasting, we discovered that the Ferrari-Carano website has a section called Rhonda’s Kitchen which offers many recipes some of which use wine as an ingredient. Terry prepared the recipe that included a 1/4 cup of the Fumé Blanc. (Rather than use capellini, Terry used whole grain spaghetti as a substitute.)

In addition to enjoying the  Fumé Blanc, the Capellini with Shrimp, Tomatoes and Arugula added a delightful note to the day. This is definitely a recipe we will use again.

Cheers!
Kathy

Capellini with Shrimp,  Tomatoes and Arugula

Serves 4

Ingredients

PASTA

16 oz cappellini

BASIL-LEMON MARINADE

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

SAUCE

2 Tbsp olive oil
1 lb 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 tsp fresh mint, julienne sliced for garnish

Directions

Pasta

1. Cook the cappellini according to package directions.

Basil-Lemon Marinade

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

Sauce

3. Meanwhile, heat 2 Tbsp of olive oil in a skillet, add shrimp add tomatoes. Add Ferrari-Carano Fumé Blanc. Let cook until the shrimp turn just pink.

4. Drain pasta onto a platter and immediately add the shrimp and tomato mixture, the fresh arugula greens and the basil-lemon marinade.

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

Recipe provided by Ferrari-Carano Vineyards and Winery