Shrimp and Polenta! Need a new shrimp dinner idea? Creamy polenta and zesty, saucy shrimp make a perfect weeknight dinner or special occasion meal.
Shrimp and Polenta is a delightful combination of creamy, buttery polenta paired with succulent shrimp simmered in a zesty, tomato-based sauce.
It’s the perfect Italian-inspired dish for a weeknight dinner or an elegant option for entertaining guests. Like an upleveled shrimp & grits!
The flavors are bold yet comforting, with a balance of richness and brightness that makes every bite irresistible.
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Ingredients
For the Polenta:
- Water
- Low-sodium chicken broth
- Polenta
- Butter
- Olive oil
- Sea salt
For the Shrimp Sauce:
- Olive oil
- Red pepper flakes (adjust to your heat preference)
- Scallions, thinly sliced (reserve some for garnish, if desired)
- Tomato paste
- White wine
- Water
- Large shrimp, peeled and deveined
- Lemon zest
- Lemon juice
- Fresh parsley, minced (or dried)
- Salt and pepper
Instructions
Make the Polenta:
Start by bringing water and chicken broth to a boil in a medium saucepan.
Once it’s bubbling, slowly whisk in the polenta, stirring to make sure you don’t get any lumps.
Turn down the heat to medium and keep stirring every couple of minutes for about 10-12 minutes until the polenta thickens up.
Once it’s nice and creamy, take it off the heat and stir in the butter, olive oil, and a pinch of sea salt. Cover the pan to keep it warm while you get the shrimp ready.
Make the Shrimp Sauce:
Heat olive oil in a large skillet over medium-high heat.
Add the red pepper flakes and scallions, and sauté them for about a minute, or until they start to smell fragrant.
Next, stir in the tomato paste and cook for a couple of minutes until it turns a bit darker in color.
Pour in the white wine and water, and give it a good stir to bring everything together. Let it come to a simmer.
Add in your shrimp and cook for 4-5 minutes, or until they’re pink and fully cooked through.
Stir in the lemon zest, squeeze in the lemon juice, and sprinkle in some parsley. Let the sauce bubble for another minute.
Give it a taste and season with salt and pepper to your liking.
Assemble the Dish:
Spoon the creamy polenta onto your plates or bowls.
Top it off with the shrimp and sauce, and don’t forget to sprinkle a bit of the reserved scallions on top if you want that extra touch!
Tips and Variations
- Cheesy Twist: Add grated Parmesan or sharp cheddar to the polenta for extra creaminess.
- Herb Swap: Try basil or thyme instead of parsley for a fresh twist.
- Liquid Alternative: Replace white wine with chicken broth mixed with a splash of white wine vinegar or lemon juice.
- Heat Adjustment: Use less red pepper flakes for a milder sauce or more for added spice.
Storage and Reheating
Leftovers: Store leftover polenta and shrimp sauce separately in airtight containers in the refrigerator for up to 3 days.
Reheating Polenta: Polenta thickens as it cools. Reheat it on the stove or in the microwave with a splash of chicken broth, water, or milk to loosen the consistency. Stir until creamy.
Reheating Shrimp Sauce: Warm the sauce gently in a skillet over medium heat until heated through. Avoid overcooking the shrimp, as they can become rubbery.
Recipe FAQ's
Can I make this dish ahead of time?
Yes! The polenta and sauce can be made up to a day ahead and stored in the refrigerator. Reheat as instructed before serving.
Can I use instant polenta?
Absolutely! Instant polenta reduces cooking time. Follow the package instructions, then season as directed in this recipe.
What’s a good side dish for Shrimp and Polenta?
Pair this dish with a simple green salad or roasted vegetables like asparagus or broccoli for a complete meal.
Shrimp and Polenta
Ingredients
For Polenta
- 2 cups water
- 2 cups low sodium chicken broth
- 1 cup polenta
- 1 tablespoon butter
- ½ teaspoon olive oil
- ½ teaspoon sea salt
For Shrimp
- 2 tablespoons olive oil
- ½ teaspoon red pepper flakes
- 4 scallions sliced thin, plus extra for garnish {optional}
- 3 tablespoons tomato paste
- ½ cup white wine
- 2 tablespoons water
- 1 pound large shrimp peeled, deveined large shrimp (fresh or frozen & thawed)
- 1 teaspoon lemon zest
- 1 tablespoon fresh lemon juice
- 1 teaspoon minced fresh parsley
- sea salt to taste
Instructions
Prepare Polenta
- In a medium saucepan, bring the water and chicken broth to a boil.
- Gradually whisk in the polenta to prevent lumps.
- Lower the heat to medium and whisk frequently for 10-12 minutes, or until thickened.
- Remove from heat and stir in the butter, olive oil, and sea salt. Cover the saucepan to keep the polenta warm.
Prepare the Shrimp
- Heat the olive oil in a large skillet over medium-high heat.
- Add the red pepper flakes and scallions, and sauté for about 1 minute until fragrant.
- Stir in the tomato paste and cook for 2-3 minutes until it deepens in color.
- Add the white wine and water, stirring to create a cohesive sauce. Bring to a simmer.
- Add the shrimp and cook for 4-5 minutes until pink and opaque.
- Mix in the lemon zest, lemon juice, and parsley. Let the sauce simmer for 1 additional minute.
- Season with salt and pepper to taste.
Assemble the Dish
- Spoon the creamy polenta onto plates or bowls.
- Top with the shrimp sauce and garnish with reserved scallion & parsley, if desired.
Sloane@ Life Food and Beer says
I wonder were you got the idea for Hamburger Helper and Easy Mac 🙂 This looks great!!
Jess @ On Sugar Mountain says
Hey man, don't judge HH - it has helped me through some rough times in college 😉 But this could be a much better solution! It looks so comforting I may even make it next week since (shockingly) I have everything in my pantry!
thekitchenprep says
@Sloane - Hehehe! 😉 Thank you!
@Jess - No judgement! I never was an HH girl, but I did eat plenty of those 85 cent Lipton pasta packets during my college career! 😉 I promise you'll enjoy this even more than your old standby, though... do let me know if you try it out. 🙂
Katie says
Oh this looks fantastic!!!