{"id":12981,"date":"2016-05-21T10:57:13","date_gmt":"2016-05-21T15:57:13","guid":{"rendered":"http:\/\/winetrailtraveler.com\/blog\/?p=12981"},"modified":"2016-05-21T10:57:13","modified_gmt":"2016-05-21T15:57:13","slug":"capellini-with-shrimp-tomatoes-arugula-recipe","status":"publish","type":"post","link":"http:\/\/winetrailtraveler.com\/blog\/2016\/05\/21\/capellini-with-shrimp-tomatoes-arugula-recipe\/","title":{"rendered":"Capellini with Shrimp, Tomatoes, Arugula Recipe"},"content":{"rendered":"
\"Capellini<\/a>

Capellini with Shrimp, Tomatoes and Arugula<\/p><\/div>\n

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 Fum\u00e9 Blanc. (Rather than use capellini, Terry used whole grain spaghetti as a substitute.)<\/p>\n

In addition to enjoying the \u00a0Fum\u00e9 Blanc, the Capellini with Shrimp, Tomatoes and Arugula added a delightful note to the day.\u00a0This is definitely a recipe we will use again.<\/p>\n

Cheers!
\nKathy<\/p>\n

Capellini with Shrimp,\u00a0 Tomatoes and Arugula<\/b><\/p>\n

Serves 4<\/p>\n

Ingredients<\/b><\/p>\n

PASTA<\/b><\/p>\n

16 oz cappellini<\/p>\n

BASIL-LEMON MARINADE<\/b><\/p>\n

4 Tbsp extra virgin olive oil
\n4 garlic cloves, minced
\n4 Tbsp fresh basil, finely chopped
\n1 Tbsp fresh parsley, finely chopped
\n2 tsp lemon zest, minced
\nFreshly ground pepper
\nSalt to taste<\/p>\n

SAUCE<\/b><\/p>\n

2 Tbsp olive oil
\n1 lb large shrimp, shelled and deveined
\n1 medium tomato, seeded and chopped
\n1\/4 cup Ferrari-Carano Fum\u00e9 Blanc
\n4 cups fresh arugula (rocket greens)<\/p>\n

FINAL TOUCH<\/b><\/p>\n

1\/2 cup Parmesan cheese
\n1 tsp fresh mint, julienne sliced for garnish<\/p>\n

Directions<\/b><\/p>\n

Pasta<\/em><\/strong><\/p>\n

1. Cook the cappellini according to package directions.<\/p>\n

Basil-Lemon Marinade<\/strong><\/em><\/p>\n

2. In a small bowl, add oil, garlic, basil, parsley, lemon zest, salt and pepper and stir. Set aside at room temperature.<\/p>\n

Sauce<\/em><\/strong><\/p>\n

3. Meanwhile, heat 2 Tbsp of olive oil in a skillet, add shrimp add tomatoes. Add Ferrari-Carano Fum\u00e9 Blanc. Let cook until the shrimp turn just pink.<\/p>\n

4. Drain pasta onto a platter and immediately add the shrimp and tomato mixture, the fresh arugula greens and the basil-lemon marinade.<\/p>\n

5.\u00a0 Toss with Parmesan cheese. Sprinkle top with fresh mint. Serve immediately.<\/p>\n

Recipe provided by Ferrari-Carano Vineyards and Winery<\/a><\/p>\n