About the Dish

Per Serving
Calories 740
Total Fat 19 g
Saturated Fat 6 g
Trans Fat 0 g
Cholesterol 155 mg
Sodium 1090 mg
Total Carbohydrates 106 g
Dietary Fiber 5 g
Sugar 5 g
Protein 36 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

Golden Ale

The golden ale might just be the national beer style for everyday drinking in Belgium. Pale in color with a fruity malt backbone and a definite spice from the Belgian yeast, the golden ale is a refreshing beer. A golden ale will play nice with the shrimp and garlic. We suggest Dogfish Head's Beer To Drink Music To ’17, out of Milton, Delaware

Matassa Muscat – Roussillon, France

Scampi is made perfect when the rich and salty flavors of the sea are enhanced by butter, garlic, white wine and lemon. Somehow, they all blend together to make a rich but balanced bite. There are few wines in the world that can balance richness, weight, and depth in this way, making way to a clean and complex finish in the end. The wines of Matassa in the Roussillon do just this, juggling depth and weight with citrus and stone almost effortlessly. Matassa is definitely one of the most heralded young winemakers in the Roussillon, but they are getting acclaim from critics worldwide. It would be in your best interest to dive in to this producer over some scampi and see what all the fuss is about.


• Heat oven to 375° F. • 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.
MISE EN PLACE • Peel and mince garlic. • Halve lemon. Juice 1 half; cut remaining half into wedges. • Pick and chop parsley leaves. • Split ciabatta rolls.
• When water boils, add pasta. Cook, stirring occasionally, until pasta is tender but not mushy, 10-11 minutes. • Drain pasta.
• On a baking sheet, brush ciabatta with a total 1 teaspoon olive oil. • Toast in oven until crisp and lightly browned, about 10 minutes.
Place a skillet over medium heat. Add butter and 1 teaspoon olive oil. When butter foams, add garlic and red pepper. Cook, stirring, until fragrant, about 30 seconds.
• Add shrimp and wine. Cook without disturbing until shrimp are pink on bottom, about 2 minutes. • Turn shrimp. Cook, stirring occasionally, until shrimp is firm and opaque throughout, 1-2 minutes.
• Remove pan from heat. Pour lemon juice over shrimp. • Garnish with parsley.
In a bowl, toss greens with 1 teaspoon olive oil and 1/4 teaspoon kosher salt.
• Divide pasta between 2 dinner plates. Top with shrimp. • Divide salad and ciabatta between plates. • Serve with lemon wedges, and enjoy!