April 14, 2022

ANGEL HAIR AGLIO E OLIO WITH GARLIC SHRIMP

Recipe by Chef Nick Kubitz
Pairing
6

Download Recipe

Ingredients

GARLIC SHRIMP INGREDIENTS

30 Med-Lg Shrimp (Peeled, De-Veined & Tail Off)
3 Cloves Garlic, Minced
2 Tbsp Finely Chopped Italian Parsley
1 Lemon, Zest and Juice
4 Tbsp Butter
3 Tbsp Extra Virgin Olive Oil
1 Tsp Red Chili Flakes
1 Tsp Course Black Pepper
Kosher Salt to Taste

BREADCRUMB INGREDIENTS

1 Cup Fresh Breadcrumbs
3 Tbsp Butter
1/2 tsp Fresh Cracked Black Pepper
Pinch Kosher Salt

AGLIO E OLIO INGREDIENTS

1 Lb Dried Angel Hair Pasta
2 Cloves Garlic, Minced
1/2 Cup Finely Chopped Italian Parsley
1 Lemon, Zest Only
2 Cups Fresh Grated Parmesan
4 Tbsp Butter
4 Tbsp Extra Virgin Olive Oil
1 Tsp Red Chili Flakes
1/2 Tsp Fresh Cracked Black Pepper
Kosher Salt To Taste

Instructions

BREADCRUMB

Melt butter in a sauté pan large enough to hold the 1 cup of fresh breadcrumbs on medium heat. Once butter is melted, add breadcrumbs and seasoning. Toss on medium heat until fully coated with butter and golden brown. Once browned, dump onto a plate with paper towels to drain.
AGLIO E OLIO

Put a large pot of salted water on the stove on high heat until boiling. Add angel hair pasta to boiling water and cook until al dente. Drain Pasta.

While pasta is draining, in a large sauté pan on medium heat add the butter and extra virgin olive oil. Once butter is melted add garlic, red chili flakes & fresh cracked black pepper. Cook for about 4 minutes stirring constantly. Toss in the finely chopped parsley, lemon zest, 1 cup grated parmesan and season with kosher salt to taste.

Hold on low heat while cooking shrimp.
GARLIC SHRIMP

Place a large sauté pan on high heat. Once pan is hot add olive oil. Add shrimp to hot sauté pan. Cook shrimp on high heat until shrimp begins to turn pink., about 4 minutes.

Add the minced garlic, butter, red chili flake, black pepper, lemon zest and juice of 1 lemon to the pan. Stir for another 4-5 minutes on high heat until shrimp are cooked through. Add finely chopped parsley and stir to incorporate thoroughly. Season with kosher salt to taste.
ASSEMBLY

Evenly distribute pasta mixture into 6 pasta bowl. Top pasta with garlic shrimp. Top pasta and shrimp with toasted breadcrumbs and the remaining grated parmesan.

Chef Nick Kubitz

Our partnerships with talented chefs always start with the wines. When planning for any event, we consider the wine first before we move on to the challenge of asking our team to develop a meal that reflects a unique synergy. We are grateful to have a homegrown guy as one of our ‘aces’ in the kitchen. He is definitely a man who demonstrates a unique sense of tasting, pairing, and creating food recognizing the efforts made in the vineyard to produce our fabulous varietals.

At first glance, Chef Nick Kubitz looks like he should be a bouncer at your favorite club - big, burly, gritty but with a quiet confidence that owns the room. And actually he has clawed his way to the top with those jobs while earning his culinary management and hospitality degree at the Art Institute of California, San Diego. The past decade has found him trying his hand at a BBQ restaurant, managing a food truck, and working alongside Michelin starred chefs in San Francisco.

Kubitz has developed a passion for the best and freshest ingredients that San Joaquin County has to offer, and his past experience of overseeing a large kitchen in a San Francisco tech company allowed him to harness and integrate the tastes of ingredients from around the world to satisfy the many cultures of that particular employee base.

And he is not one to shy aware from pressure – Kubitz has twice joined us at the world-renowned Aspen Food and Wine show creating a series of private food experiences to tease guests away from the main tent headliner chefs. His knowledge of Lodi wines, the appellation, and terroir all layer into the choices he makes in the kitchen to offer what we would consider a ‘perfect pairing’.

We sit up nights trying to figure out how to shackle Kubitz to our kitchen – we block his calendar every chance we get, but support his dream of owning a unique fine dining company called Range – a place that will showcase the range of his talents and experiences.

You’ll find unique crafted recipes from Kubitz within this blog, give them a try and send us your thoughts and of course, a photo of the final product!