Lemon Garlic Shrimp over Creamy Polenta is both decadent and light, comforting, and show-stopping. It has familiar flavors in the buttery garlic lemon sauce that baths the shrimp before getting nested into creamy parmesan polenta.
While I try hard to not let any of my recipes disappoint, this Lemon Garlic Shrimp over Creamy Polenta dish will really make your belly happy. It’s got flavors like Shrimp Scampi, but then gets nested in a cozy bed of creamy parmesan polenta. It’s a feel-good dish good for year-round.
The first thing that comes to mind when you think of comfort food is not usually “presentation”. But – this one can definitely be a showstopper. The flavors are impressive enough for entertaining while it’s quick enough to make for a weeknight – which is always a win-win recipe in my book.
If you’ve never had or made polenta before, you’re seriously missing out. I had my first polenta experience only about 5 years ago. Up until then, I was totally in the dark! Which I know is surprising seeing that I’m 100% Italian, however, polenta is an Italian dish from northern Italy and my family is from the south and Sicily. It’s was also associated with being poor, so I think that might be another reason it was never a family recipe to pass down!
All that being said, in my opinion, it should be a staple you make in your house just like pasta and rice. I think it ups the level of any dish and is a nice change-up of carbs! If you buy the instant kind, it really comes together very quickly, but regular cornmeal only takes about 15-20 minutes anyway. I haven’t noticed any difference between instant cornmeal and regular if that changes anything for you.
The flavors of the lemon butter garlic sauce are so familiar, but it comes together in an unexpected way by pairing the shrimp and polenta. I think this is going to become a favorite here!
Lemon Garlic Shrimp over Creamy Polenta
- 2 cups chicken broth
- 2 cups skim milk
- 1 cup cornmeal
- 4 tbsp butter
- Salt & pepper to taste
- ¼ cup grated parmesan
- Olive oil
- 5-6 large garlic cloves sliced
- 2 lbs shrimp
- Salt & pepper to taste
- 3 tbsp butter
- ⅛ tsp red chili flakes
- Lemon zest from 1 lemon
- Juice from 1 lemon
- 1 cup chicken broth
POLENTA: In a medium saucepan, bring the chicken broth & milk to a low boil. Add in the cornmeal and lower to a simmer. Stir frequently.
SHRIMP: Heat a large sauté pan with a drizzle of olive oil.
Add in sliced garlic and when fragrant, add in the shrimp. Season with salt & pepper to taste.
Cook the shrimp on medium heat until they are mostly pink and then add in the 3 tbsp butter.
Zest one whole lemon over the shrimp & squeeze the juice of the lemon into the pan. Add in the chicken broth.
Stir together and let the shrimp finish cooking and some of the liquid boil off. Stir in freshly minced parsley once finished.
POLENTA: Finish polenta by adding 4 tbsp butter and salt & pepper to taste. Keep stirring until the consistency is thick, not runny. Once thickened, take off the heat and stir in parmesan.
Plate by adding polenta to the bottom of a deep dish, create a well in the middle and add shrimp & spoon the sauce over top. Garnish with more parsley and parmesan if desired.