By Bob Lipinski

Regardless of the time of year, no one can resist a bowl of hot linguine swimming in a sauce loaded with shrimp and flavored with garlic, hot pepper, and plenty of lemon.

1 pound linguine, cooked al dente
1-1/2 pounds of large or extra-large shrimp, deveined, uncooked and shelled
3 tablespoons butter
3 tablespoons extra-virgin olive oil
20 to 30 cloves garlic chopped fine
3 tablespoons red onion chopped fine
3/4 cup dry white wine or dry white vermouth
3/4 cup chicken broth
1/2 teaspoon salt
3/4 teaspoon fresh black pepper
1/2 teaspoon crushed hot red pepper
2 tablespoons fresh parsley chopped coarse
Juice of 1-1/2 lemons
Loaf of crusty bread

In a large frying pan, melt butter with olive oil. Add garlic and onion; sauté over medium heat until they become translucent, but not golden. Raise heat to medium-high and add wine reducing to half. Then add chicken broth, salt, pepper, and red pepper, stirring to incorporate.

Cook two minutes, then add the shrimp in one layer followed by the lemon juice. Cook about 3 minutes then turn and cook another 2 minutes Adjust seasonings and add lemon juice; then add parsley flakes.

Pour over cooked linguine and serve with some crusty bread.

Bob’s Wine Recommendation:

Whites: Soave or Verdicchio, Italy; Sauvignon Blanc

Reds: Shiraz, Australia; Beaujolais, France; Bardolino, Italy

Bob Lipinski is the author of 10 books, including “101: Everything You Need To Know About Whiskey” and “Italian Wine & Cheese Made Simple” (available on He conducts training seminars on Wine, Spirits, and Food and is available for speaking engagements. He can be reached at OR







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