Tomato Basil Shrimp and Polenta
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This shrimp and polenta recipe is one of our favorite simple dinner ideas, perfect for an elevated weeknight or weekend meal. Flavorful shrimp in a garlicky tomato and basil sauce are served over creamy, cheesy polenta. It’s like shrimp and grits, Italian-style!
When it’s time to explore my collection of seafood recipes, I usually turn to my favorite Garlic Butter Shrimp Pasta, a satisfying dish of buttery, garlicky shrimp tangled up with spaghetti, linguine or fettuccine pasta.
But if you’re in the mood for something other than pasta, or cooking for people who are gluten intolerant, this saucy shrimp and polenta hits the sweet spot.
This polenta that has a smooth, creamy texture, with plenty of Parmesan cheese. I’ve perfected the recipe for creamy, cheesy polenta after years of making it.
Together, it’s a perfect meal for a weeknight dinner or a relaxed supper with friends on the weekend, along with a salad and a chilled white wine or rosé.
Ingredients for this recipe
- Fresh cherry tomatoes or grape tomatoes
- Raw shrimp, peeled and deveined. I prefer jumbo size shrimp (16-20 per pound), but extra large (26-30 per pound) or large (31-35 per pound) shrimp are all perfect to use in this recipe. Use thawed frozen shrimp or fresh shrimp.
- Red bell pepper
- Garlic cloves
- Shallot or onion
- Fresh basil leaves
- Crushed red chili
- Extra virgin olive oil
- Coarse yellow cornmeal (polenta): With its neutral taste and creamy texture, polenta is an ideal landing pad for foods that are saucy, tangy, spicy and garlicky.
- Grated Parmesan cheese
- Fresh lemon juice or dry white wine
The sauce is made with extra-virgin olive oil infused with lots of fresh garlic, red bell peppers, tomatoes and crushed red pepper, for a touch of heat.
Tomato Basil Shrimp and Polenta
Ingredients
For the polenta
- 5 cups (1 l) water OR use 4 cups water and 1 cup milk for creamier polenta
- 1 ½ teaspoons salt, plus more to taste
- 1 cup (160 g) coarse cornmeal
- 2 tablespoons (30 g) butter or extra-virgin olive oil
- ¼ cup grated Parmesan cheese plus more for serving
For the Shrimp
- ¼ cup (60 ml) extra virgin olive oil
- 1 pound (450 g) extra-large shrimp, peeled and deveined
- 2 cups (300 g) cherry tomatoes, sliced in half
- 1 cup (150 g) chopped red bell pepper
- 2 tablespoons (30 g) finely chopped shallot or onion
- 2 tablespoons (30 g) grated or pressed garlic, about 3 plump cloves
- ½-1 teaspoon crushed red chili pepper, to taste
- 2 tablespoons (30 g) fresh lemon juice or dry white wine
- Kosher salt
- 2 cups (50 g) fresh basil leaves
Instructions
To make the polenta
- Bring the water (and milk if using) to a boil in a heavy sauce pan or Dutch oven. Stir in the salt.
- Gradually sprinkle the polenta into the pan while whisking at the same time. Turn the heat to a very low simmer and cover the pan. Continue to cook the polenta for 25 – 30 minutes, until the polenta is thickened, fluffy and begins to pull away from the sides of the pan. Stir occasionally so it doesn’t stick to the bottom of the pan.
- When the polenta is done, remove from the heat and stir in the butter or olive oil, cheese and season with additional salt if you like.
To make the shrimp
- Pour the oil into a 10-12-inch skillet and place over medium-high heat. When the oil starts to shimmer, add the shrimp in one layer. Cook until the shrimp begin to turn opaque on the bottom, about 2 minutes.
- Turn the shrimp over and add the tomatoes, red bell pepper, shallot, garlic, crushed red pepper, lemon juice and ½ teaspoon salt. Bring to a simmer and cook until the tomatoes soften and become juicy and the shrimp are pink and cooked through, about 5 minutes. Sprinkle the basil over the shrimp.
- Serve the polenta in shallow bowls with the shrimp and sauce spooned over the top. Sprinkle with additional Parmesan cheese and enjoy!
Karen’s Notes and Tips
- Use jumbo shrimp (16-20 per pound), extra large (26-30 per pound) or large (31-35 per pound) shrimp, either fresh or thawed frozen.
- Non-dairy option: Substitute an unsweetened plant-based milk such as oat or almond milk in the polenta (or just use all water) and omit the cheese.
- Meal prep: Make the polenta up to 2 days ahead. To reheat for serving. add 2-3 tablespoons water for each cup of polenta to a saucepan and stir to break up the clumps. Cover the pan and heat over medium-low heat until heated through, stirring occasionally, about 5 minutes.
Nutrition
Nutrition facts are calculated by third-party software. If you have specific dietary needs, please refer to your favorite calculator.
Hey, I’m Karen
Creator of Familystyle Food
I’m a food obsessed super-taster and professionally trained cook ALL about creating elevated dinners with everyday ingredients. Find simplified recipes made from scratch and enjoy incredibly tasty food! Read more about me here.
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This was delicious! It was just what I was searching for. I made the shrimp/pepper/shallot mixture exactly as written and it was so good. The house smelled amazing. I did use another polenta recipe that I always use. I will definitely make this again. Maybe just a touch less red pepper but that’s because I can’t handle it like my husband. Thanks!