CAPELLINI WITH SHRIMP, TOMATOES & ARUGULA

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CAPELLINI WITH SHRIMP, TOMATOES & ARUGULA image

Categories     Shellfish

Yield 4 servings

Number Of Ingredients 13

1# capellini pasta (only use as much as you think you'll consume)
4 T EVOO
4 Garlic Cloves, minced (I use the minced from Sam's in a jar)
4 T fresh basil, finely chopped (fresh is important)
1 T fresh parsley, finely chopped
2 tsp lemon zest (I substituted lemon juice)
salt & pepper to taste
2 T olive oil
1# large shrimp, deveined
1 medium tomato, seeded & chopped
1/4 C Fume Blanc (white wine)
4 C arugula
1/4 C Parmesan cheese

Steps:

  • Cook the Capellini according to directions. In a small bowl, add 4 T EVOO, garlic, basil, parsley, lemon zest, salt & pepper. Set aside at room temperature. Meanwhile, heat 2 T olive oil in pan and sauté shrimp and tomatoes. Add Fume Blanc, cooking until shrimp turns pink. Drain pasta, immediately add shrimp & tomatoes, arugula and basil-lemon marinade. Toss with parmesan and serve immediately.

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