Easy • Seafood
Garlic Butter Shrimp with Creamy Polenta
Succulent shrimp bathed in garlic butter served over velvety, cheesy polenta make for a comforting and surprisingly quick meal.
- Prep
- 10 min
- Cook
- 20 min
- Servings
- 4
- Level
- Easy
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Prepare to be amazed by how quickly this elegant dish comes together! Garlic Butter Shrimp with Creamy Polenta feels like a restaurant-quality meal, yet it's perfectly approachable for a busy weeknight. The tender shrimp soak up all that rich garlic butter, and the polenta provides a comforting, cheesy bed. Get ready for some serious comfort food, fast!
Ingredients
Yield: 4 servings
Creamy Polenta
- 4 cups chicken or vegetable broth
- 1 cup quick-cooking polenta (instant or 5-minute)
- 1/4 cup grated Parmesan cheese
- 2 tbsp unsalted butter
- Salt and freshly ground black pepper to taste
Garlic Butter Shrimp
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 1 lb large shrimp, peeled and deveined (tails on or off)
- 4 cloves garlic, minced
- 1/4 cup dry white wine or chicken broth
- 2 tbsp fresh lemon juice
- 1/4 cup fresh parsley, chopped
- Salt and freshly ground black pepper to taste
Preparation
Step 1
For the polenta: In a medium saucepan, bring broth to a boil. Slowly whisk in the polenta in a steady stream to prevent lumps. Reduce heat to low and simmer, whisking frequently, until thickened and creamy, about 5-7 minutes (or according to package directions for quick-cooking polenta).
Step 2
Stir Parmesan cheese and butter into the polenta until melted and smooth. Season with salt and pepper to taste. Cover and keep warm while you make the shrimp.
Step 3
For the shrimp: Heat olive oil and butter in a large skillet over medium-high heat. Add shrimp in a single layer and cook for 1-2 minutes per side until pink and opaque. Do not overcrowd the pan; cook in batches if necessary. Remove shrimp from skillet and set aside.
Step 4
Add minced garlic to the same skillet and cook for 30 seconds until fragrant, being careful not to burn it. Pour in white wine (or broth) and lemon juice, scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook for 1-2 minutes until slightly reduced.
Step 5
Return the cooked shrimp to the skillet. Stir in fresh parsley and toss to coat the shrimp in the garlic butter sauce. Season with salt and pepper to taste.
Step 6
Spoon creamy polenta into bowls and top generously with garlic butter shrimp and extra sauce. Serve immediately.
Tips
- To make clean-up even easier, rinse your polenta saucepan immediately after serving to prevent sticking.
- If you don't have quick-cooking polenta, regular polenta can be used, but it will require longer cooking time (30-40 minutes) and more frequent stirring.
- A pinch of red pepper flakes added with the garlic can give the shrimp a subtle kick.
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