Tiger Shrimp


  • 1 pound Tiger Shrimp
  • 8 ounces penne pasta
  • 1 clove garlic; crushed
  • 1 lemon; zested and juiced
  • 6 ounces broccoli; chopped
  • 4 tablespoons fresh basil; chopped
  • ½ cup chardonnay
  • 2 tablespoons olive oil
  • 1 small tomato; chopped
  • Parmigiano Reggiano; grated


Cook pasta according to directions. Drain and rinse in hot water. Heat 10″ sauté pan on medium, add olive oil. Sauté shallots until translucent about 5min. Add garlic, Lemon zest, lemon juice, tomato and broccoli, cook 5min. Add shrimp and sauté until shrimp turn pink, about 3-5 minutes. Add drained pasta and toss to coat. Garnish with Parmigiano Reggiano and basil.

Life is Delicious!

2 thoughts on “Tiger Shrimp”

  1. Made this last night for dinner and it was out of this world good. Couldn’t find any Tiger Shrimp on I used extra large. The recipe does not tell you to put in the wine so don’t forget that, it make a great sauce. I will be making this again.

Comments are closed.