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RECIPE

Garlic Shrimp and Polenta

Creamy, comforting polenta provides the perfect base for sweet, tender shrimp cooked in fragrant extra-virgin olive oil and garlic. Simple ingredients and quick preparation make this an easy weeknight meal that still feels special enough for entertaining.

35 minutes Total Time
SERVES 4-6 People
Easy Difficulty
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Garlic Shrimp and Polenta

Ingredients

  • 6½ cups water
  • 1¾ cups polenta
  • 2 tablespoons unsalted butter
  • Salt and freshly ground black pepper
  • ½ cup extra-virgin olive oil
  • 2 pounds shrimp, shelled and deveined
  • 2 large garlic cloves, finely chopped
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How to Make It

  • In a large saucepan, combine the water with a generous pinch of salt and bring to a boil. Gradually add the polenta in a thin, steady stream, whisking constantly to prevent lumps.
  • Reduce the heat to low and cook, stirring frequently with a wooden spoon, until the polenta is thick and the grains are tender, about 20 minutes. Stir in the butter and season with salt and freshly ground black pepper. Keep warm over very low heat, stirring occasionally. If the polenta becomes too thick, stir in a little warm water before serving.
  • While the polenta cooks, heat the olive oil in a large skillet over medium-high heat until it shimmers. Season the shrimp with salt and freshly ground black pepper.
  • Add the shrimp to the hot oil in a single layer and cook over high heat until lightly browned on one side, about 2 minutes.
  • Add the garlic and turn the shrimp. Cook for about 1 minute longer, just until the shrimp are opaque and cooked through. Be careful not to overcook them.
  • Spoon the warm polenta into shallow bowls. Top with the shrimp and drizzle generously with some of the warm garlic-infused olive oil from the skillet. Serve immediately.

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