Directions For the Basil-Lemon Marinade
In a small bowl, add oil, garlic, basil, parsley, lemon, salt and pepper and stir. Set aside at room temperature.
Directions For the Pasta
Cook cappelini according to package directions.
Meanwhile, heat the 2 tablespoons of olive oil in skillet, add shrimp and tomatoes. Add a splash of Ferrari-Carano Fume Blanc. Let cook until the shrimp turn just pink.
Drain pasta into platter and immediately add the shrimp and tomato mixture, the fresh arugula greens and then add the basil-lemon marinade that you’ve set aside.
Sprinkle with Parmesan cheese, then fresh mint. Serve immediately. Serve with a glass of the Ferrari-Carano Fume Blanc.