About the Dish

4 ounces Pappardelle Pasta
4 ounces Salad Tomatoes
1 ounce Green Onion
1 teaspoon Capers
1 Lemon
8 ounces Wild-Caught Gulf Shrimp
3 cloves Garlic
6 ounces Sweet Peppers
1/4 cup Heavy Whipping Cream
6 sprigs Parsley
Per Serving
Calories 460
Total Fat 18 g
Saturated Fat 8 g
Trans Fat 0 g
Cholesterol 285 mg
Sodium 730 mg
Total Carbohydrates 49 g
Dietary Fiber 5 g
Sugar 8 g
Protein 28 g
Cynthia Graubart

Cynthia Graubart is a food writer, James Beard Award winning cookbook author, speaker, former cooking show television producer, and most-recently the author of Sunday Suppers: Simple, Delicious Menus for Family Gatherings.

Named a Georgia Grown Executive Chef for 2017, Cynthia shares her passion for her home state and its bountiful produce and products with her audiences across many platforms. She and her husband, Cliff, who owns the Old New York Book Shop, regularly travel to Book Festivals and host book store owners as well as authors on a regular basis in their Atlanta home. They have a full bar always at the ready. "I never dreamt of writing recipes as a child, but from college and beyond, I wanted to help people get to the table. That’s where the magic happens. I love top-quality ingredients, proper technique and perfect execution of recipes, but the truth of the matter is that I want people to sit down together at the table and talk. The family table is so important. Just think about the magic that happens around a family table – from paying the bills on it, to doing school projects, to family holidays, planning weddings, and planning funerals. Sitting at it for dinner enriches our lives in the sharing and caring that is expressed during the meal." BOOKS: Sunday Suppers: Simple, Delicious Menus for Family Gatherings Chicken: a Savor the South Cookbook; Slow Cooking for Two; Slow Cooker Double Dinners for Two; Mastering the Art of Southern Vegetables; Mastering the Art of Southern Cooking; Southern Biscuits; The One-Armed Cook. AWARDS: James Beard Award Winner American Cooking 2013; Georgia Grown Executive Chef for 2017. PUBLICATIONS: American Baby; Atlanta Journal Constitution; Atlanta Magazine; Baby Talk; Chicago Tribune; Flavors; Georgia Trend; Lake Oconee Living; Local and Regional Parenting magazines; New York Times; Parents; Southern Living; Washington Post. To learn more about Cynthia, visit cynthiagraubart.com

Pepper Ale

Luckily, pepper beers exist, which is nice for pairing a dish featuring peppers. We suggest Oconee Brewings Three One-Thousand pepper pale ale. Its pepper burn is not overwhelming, and will directly complement the sweet peppers in this dish.

Oconee Three One-Thousand, Madison, Georgia

Falanghina - Campania, Italy

Lemony flavors get along quite well with garlic, to take a lesson from classical matches in cuisine. A citrusy, high-acid white wine will complement the garlic notes found in this dish, and strike an even tone with the lemon and tomato marinade.

Mastroberardino, Falanghina del Sannio, Campania, Italy

METHOD

1
Fill a saucepan half full with about 6 cups water. Stir in 1 teaspoon kosher salt, and place over high heat. This is your pasta cooking water.
2
MISE EN PLACE • Dice tomatoes. • Chop green onion. • Pick and chop parsley leaves. • Juice lemon. • Discard pepper stems and seeds. Thinly slice flesh. • Peel and mince garlic.
3
• When water boils, add pasta. Cook, stirring occasionally, until pasta is tender but not mushy, 6-8 minutes. • Reserve 1/4 cup cooking liquid. • Drain pasta.
4
In a bowl, combine tomato, green onion, capers, lemon juice, 1 teaspoon olive oil and 1/4 teaspoon kosher salt.
5
In a bowl, toss shrimp with garlic and 1/4 teaspoon kosher salt.
6
• Place a sauté pan over medium heat. Add 1 teaspoon olive oil. When oil is hot, add peppers. Cook, stirring, until peppers wilt, 4-5 minutes. • Add shrimp. Cook, stirring, until shrimp is opaque throughout, 4-5 minutes.
7
• Stir in 1/4 cup cream (save remaining cream for another use). • Toss in pasta and tomato mixture. • Adjust consistency as desired with reserved cooking liquid. Taste and adjust seasoning as desired.
8
• Divide shrimp pappardelle between 2 plates or bowls. • Garnish with parsley, and enjoy!

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