Ferrari-Carano's Cappellini with Shrimp, Tomatoes and Arugula

The perfect pasta for a light dinner or an al fresco lunch. The taste of summer is expressed by this easy entrée. Add a summery sizzle to your shrimp by tossing them on the BBQ grill.

Servings: 4

Cook Time: 15

Pair With: Pair with a medium-bodied white wine, like Ferrari-Carano's 2012 Fume Blanc

Source: Recipe and photo courtesy of Ferrari-Carano


16 ounces cappelini
4 cups fresh arugula
1/2 cups Parmesan cheese
1 teaspoon fresh mint, julienne sliced for garnish

Ingredients for 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 teaspoons lemon zest, minced
Freshly ground pepper 
Salt to taste

Ingredients for sauce
2 tablespoons olive oil
1 pound large shrimp, shelled and deveined
1 medium tomato, seeded and chopped
a bottle of Ferrari-Carano Fume Blanc


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.

Recipe Courtesy Of

Ferrari-Carano Vineyards and Winery

Known for its impeccable ability to craft high quality wines year after year, Ferrari-Carano has earned its place on every wine tourist’s “must-visit” list.