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.

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.

Spoon the creamy polenta onto plates or bowls.