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Lemon Garlic Shrimp and Creamy Polenta

Tender garlic lemon butter jumbo shrimp in a delicious white wine pan sauce served on top of soft cheesy polenta is an Italian-inspired meal fast enough for weeknights and special enough of serving guests.
Course Main Course
Cuisine American, Italian
Diet Gluten Free
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 645kcal
Author Toni Dash

Ingredients

Polenta

  • 2 ½ cups low-sodium chicken broth or stock
  • 1 cup polenta (unprepared) medium grind
  • 1 cup parmesan cheese grated
  • ¾ cup whole milk
  • 2 tablespoons sour cream
  • 1 tablespoon unsalted butter

Shrimp and sauce

  • 1 pound peeled and deveined jumbo shrimp tails off or on (your choice)
  • 2 tablespoons freshly squeezed lemon juice
  • 3 cloves garlic minced
  • ½ teaspoon Italian seasoning
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 2 tablespoons olive oil
  • 2 slices or sheets prosciutto chopped
  • 1 cup dry white wine sauvignon blanc, pinto grigio or a dry chardonnay recommended
  • 4 tablespoons unsalted butter
  • 1 tablespoon dijon mustard
  • ¼ cup chopped parsley
  • 1 lemon cut into slices or wedges (optional, for serving)

Instructions

Polenta

  • Bring the chicken broth or stock to a boil and whisk in the polenta.
    2 ½ cups low-sodium chicken broth or stock, 1 cup polenta (unprepared)
  • Turn down heat to low and stir regularly for 15-20 minutes. (start preparing the shrimp while the polenta cooks).
  • Stir in the parmesan cheese, milk, sour cream, and butter. Remove from the heat.
    1 cup parmesan cheese, ¾ cup whole milk, 2 tablespoons sour cream, 1 tablespoon unsalted butter

Shrimp and sauce

  • Add the peeled and deveined shrimp to a bowl with lemon juice, minced garlic, Italian seasoning, salt, and pepper. Set aside.
    1 pound peeled and deveined jumbo shrimp, 2 tablespoons freshly squeezed lemon juice, 3 cloves garlic, ½ teaspoon Italian seasoning, ½ teaspoon kosher salt, ¼ teaspoon freshly ground black pepper
  • Add olive oil to a pan over medium heat. Add the prosciutto, saute for 5-7 minutes until it crisps. Remove it from the pan with a slotted spoon and set aside on a plate.
    2 tablespoons olive oil, 2 slices or sheets prosciutto
  • Add the shrimp to the pan and saute for 1-2 minutes on each side, or until the shrimp is opaque. Remove the shrimp from the pan and set aside.
  • Add the white wine, butter and dijon mustard to deglaze the pan. Whisk the sauce together until the butter melts. Turn the heat off.
    1 cup dry white wine, 4 tablespoons unsalted butter, 1 tablespoon dijon mustard
  • Return the prosciutto and shrimp to the pan. Stir in the chopped parsley and top with lemon slices or wedges.
    ¼ cup chopped parsley, 1 lemon
  • Serve the shrimp over polenta with lots of pan sauce!

Notes

How to store
Store the polenta and shrimp in separate airtight containers. You can save the shrimp for 1-2 days and the polenta for up to 4 days.
How to reheat:  It’s best to reheat this in a pan over the stove (because it’ll get rubbery in the microwave). Add the polenta to a pan with a tablespoon or two of broth over medium heat and stir it for 3 minutes. Scoot it to the side and add the shrimp (with pan sauce), saute the shrimp for 1-2 minutes or until it's warmed throughout.

Nutrition

Calories: 645kcal | Carbohydrates: 44g | Protein: 33g | Fat: 33g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 207mg | Sodium: 1450mg | Potassium: 542mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1364IU | Vitamin C: 23mg | Calcium: 460mg | Iron: 2mg