The light yet elegant nature of this dish deserves a wine of similar quality. A Bordeaux blanc, with its crisp, bone-dry structure and floral aromatics, wonderfully complements the nectarine, basil, and shrimp.
Cook macaroni in a large saucepan of salted boiling water for approx. 8 – 10 min., according to package instructions. Drain and set aside.
Meanwhile, grate tomatoes on box grater, using the side with the large holes. Discard skins and stems.
Grate nectarines into the same bowl, discarding the pits. Season with salt and pepper.
Finely mince garlic. Thinly slice basil. Peel shrimp, devein if necessary.
Sauté shrimp and garlic in some vegetable oil at medium-high heat for approx. 1 - 2 min. on each side. Remove from heat.
Add macaroni as well as tomato and nectarine sauce. Toss well and heat up if desired.
Sprinkle with basil and serve with a drizzle of olive oil. Enjoy!