Garlic Butter Shrimp Over Creamy Polenta
Ingredients
- 1 poundshrimp (large, peeled and deveined)
- 4 tablespoonbutter
- 5 clovesgarlic
- 2 cupwhole milk
- 2 cupvegetable broth
- ¾ cuppolenta
- ½ cupparmesan cheese
- ·salt
- ·black pepper
- ¼ teaspoonred pepper flakes
- 1lemon
Prep
- 01
Peel and devein 1 pound large shrimp if not pre-cleaned.
- 02
Mince 5 cloves garlic.
- 03
Cut 1 lemon into wedges.
Method
- 01
Bring vegetable broth and milk to a simmer in a large saucepan over medium heat. Slowly whisk in polenta in a steady stream, stirring constantly to prevent lumps. Continue stirring for 20 to 25 minutes, until the polenta is thick, creamy, and pulls away from the sides of the pan.
- 02
When the polenta is nearly done, melt 2 tablespoons butter in a large skillet over medium-high heat. Add the shrimp and cook for 1 to 2 minutes per side, until just pink. Season with salt and pepper. Transfer to a plate.
- 03
Reduce heat to medium. Add the remaining 2 tablespoons butter to the same skillet. Cook the minced garlic for about 1 minute, until fragrant, stirring often. Pour in 1/4 cup water and the red pepper flakes. Let it simmer for 30 seconds.
- 04
Return the shrimp to the skillet and toss gently to coat in the garlic butter sauce. Cook for 1 minute to warm through.
- 05
Stir the parmesan cheese into the polenta until melted and smooth. Taste and adjust seasoning with salt and pepper. Divide polenta among bowls, top with shrimp and garlic butter sauce, and finish with a squeeze of fresh lemon juice.
Spice Tips
For a deeper savory note, add 1/2 teaspoon smoked paprika to the garlic butter. For heat, increase red pepper flakes to 1/2 teaspoon or add a pinch of cayenne. Fresh parsley stirred in at the end adds herbaceous brightness.
Polenta is best served immediately while creamy. If you don't have vegetable broth, use chicken broth or an extra cup of milk. The shrimp cooks very quickly—watch carefully to avoid overcooking.