Garlic Butter Shrimp Over Creamy Polenta
Ingredients
- 1 cuppolenta
- 4 cupswhole milk
- 1 cupvegetable broth
- 4 tablespoonbutter
- ½ cupparmesan cheese
- ·salt
- ·black pepper
- 1½ poundlarge shrimp (peeled and deveined)
- 6 clovesgarlic
- ½ cupdry white wine
- 3 tablespoonolive oil
- ¼ teaspoonred pepper flakes
- 1fresh lemon
- ¼ cupfresh parsley
Prep
- 01
Mince 6 cloves garlic.
- 02
Chop 1/4 cup fresh parsley.
Method
- 01
In a large pot, bring 4 cups whole milk and 1 cup vegetable broth to a gentle boil over medium-high heat.
- 02
Slowly pour 1 cup polenta into the hot liquid, stirring constantly to avoid lumps. Reduce heat to medium-low.
- 03
Stir the polenta often for 15–18 minutes, until it thickens and pulls away from the sides of the pot.
- 04
Stir in 3 tablespoons butter, 1/2 cup parmesan, and a pinch of salt and black pepper. Keep warm on low heat.
- 05
While polenta cooks, heat 3 tablespoons olive oil in a large skillet over medium-high heat.
- 06
Add the minced garlic and 1/4 teaspoon red pepper flakes; cook for 30 seconds until fragrant.
- 07
Add the shrimp in a single layer and cook for 1 1/2 minutes per side until just pink.
- 08
Pour in 1/2 cup dry white wine and scrape up any browned bits from the pan. Simmer for 1 minute.
- 09
Remove from heat, squeeze in juice from 1 fresh lemon, and taste for salt and pepper. Stir in 1 tablespoon butter.
- 10
Divide creamy polenta among bowls, top with garlic butter shrimp and sauce, and garnish with chopped fresh parsley.
Spice Tips
For gentle warmth, the recipe already includes a subtle hit of red pepper flakes. If you want more heat, increase the flakes to 1/2 teaspoon or finish with a pinch of cayenne. For brightness, a squeeze of fresh lemon juice is already built in, but a drizzle of good olive oil over the finished bowl adds richness and polish.