Easy Creamy Polenta & Shrimp Recipe
I’ve made this dish more times than I can count, and it never fails to impress. Easy Creamy Polenta & Shrimp is that perfect mix of comfort and elegance. Whether I’m cooking for myself or trying to dazzle guests, the rich, buttery polenta and the spicy, juicy shrimp come together like a match made in heaven.
The creamy polenta has a way of soaking up every bit of flavor from the shrimp, garlic, and smoky spices, making every bite taste like it was crafted with love. I remember the first time I served this at a family dinner — everyone went quiet after the first spoonful, only to erupt into chatter about how it tasted like restaurant-quality food. From that day, it became a regular on my rotation.
What I really love is how easy it is. The ingredients are pantry staples, the method is stress-free, and the whole thing comes together in less than an hour. It’s the kind of meal that feels indulgent but is surprisingly light, perfect for any night of the week.
Why You’ll Love This Easy Creamy Polenta & Shrimp Recipe
You’ll love this recipe because it’s hearty without being heavy. The shrimp is perfectly seasoned and sautéed just until tender, while the polenta is buttery, creamy, and deeply satisfying. It also adapts beautifully to personal preferences, whether you like it spicier, creamier, or packed with greens. This dish is naturally gluten-free and feels sophisticated enough for special occasions but simple enough for weeknights. Plus, the balance of flavors and textures is just unbeatable.
How to Make Easy Creamy Polenta & Shrimp
Step 1: Prepare the Polenta
Bring water and a bit of salt to a boil, then slowly whisk in the cornmeal. Reduce the heat and cook while stirring frequently until the polenta thickens and becomes creamy. Stir in butter and a generous amount of grated Parmesan cheese for that rich flavor.
Step 2: Sauté the Shrimp
Season the shrimp with smoked paprika, garlic powder, and a pinch of cayenne. Heat olive oil in a skillet, add chopped garlic and shrimp, and cook for a few minutes until the shrimp turns pink and slightly crispy on the edges.
Step 3: Combine and Serve
Spoon the hot polenta onto plates or bowls, top with the shrimp, and finish with sautéed greens like spinach or kale if you like. A squeeze of lemon over the top brings a perfect brightness.
Recipe Variations and Possible Substitutions
Instead of shrimp, you can easily use scallops, chicken, or even roasted mushrooms for a vegetarian option. If you’re out of Parmesan, try Pecorino Romano or even a bit of cream cheese for a silkier polenta. For a dairy-free version, use olive oil and nutritional yeast. Add a splash of white wine to the shrimp for extra depth, or stir in sun-dried tomatoes for a tangy twist. Greens are flexible too — collards, arugula, or Swiss chard all work beautifully here.
Serving and Pairing Suggestions
This dish shines all on its own, but it also welcomes a few thoughtful additions. I often serve it with a crisp green salad tossed in lemon vinaigrette to balance the richness of the polenta. A glass of chilled white wine like Sauvignon Blanc or a light Pinot Grigio complements the flavors beautifully. For a heartier meal, consider adding a slice of crusty sourdough or garlic bread. And if you want to dress it up for a dinner party, top the shrimp with a sprinkle of chopped parsley or chives for a fresh finish.
Storage and Reheating Tips
Store any leftovers in airtight containers in the fridge for up to 3 days. The polenta will thicken as it cools, so when reheating, I add a splash of water or milk and stir until it’s creamy again. Shrimp reheats best gently in a pan over low heat — avoid the microwave if you can, as it tends to overcook them. If you’ve made the greens separately, store them in a separate container to keep everything fresh.
Frequently Asked Questions
Can I use frozen shrimp?
Yes, just make sure to thaw them completely and pat them dry before cooking so they sear properly.
What kind of cornmeal should I use for polenta?
Medium or coarse ground cornmeal works best. Avoid instant polenta if you want full texture and flavor.
Is this dish spicy?
It has a mild kick from the paprika and cayenne, but you can adjust the spice level to your liking.
Can I make the polenta ahead of time?
Absolutely! Reheat with a bit of water or milk to bring back the creamy texture.
What can I serve instead of greens?
Roasted vegetables like asparagus, mushrooms, or bell peppers make excellent substitutes.
Related Recipe You’ll Like
If you’re loving this cozy dish, you’ll want to explore some of my other weeknight favorites. Try the Creamy Kielbasa Gnocchi Soup for something hearty and comforting, or switch it up with Skirt Steak Rice Bowls with Chimichurri when you’re craving bold flavors. And if you’re into breakfast-for-dinner vibes, don’t miss the Copycat Starbucks Spinach Egg White Feta Wraps.
Save and Share This Recipe for Later
If this recipe made your night a little easier and a lot more delicious, don’t keep it to yourself! Pin this Easy Creamy Polenta & Shrimp on your favorite Pinterest board so you can find it later with ease. Share it with your foodie friends, text it to your cooking buddy, or post your plate on social and tag me — I’d love to see how it turned out for you!
Easy Creamy Polenta & Shrimp Recipe
This Easy Creamy Polenta & Shrimp Recipe is the ultimate comfort food with a gourmet twist. It features buttery, smooth polenta paired with smoky, garlic-infused sautéed shrimp. The recipe is naturally gluten-free and quick to prepare, making it perfect for weeknight dinners or entertaining guests. Whether you're cooking to impress or looking for a cozy dinner-in, this meal hits the spot with bold flavor, creamy textures, and a little heat.
Ingredients
- 1 cup medium or coarse ground cornmeal
- 4 cups water
- 1 teaspoon salt
- 3 tablespoons unsalted butter
- 1/2 cup grated Parmesan cheese
- 1 pound shrimp, peeled and deveined
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/8 teaspoon cayenne pepper (optional)
- 2 cups fresh spinach or kale
- 1 tablespoon lemon juice
- Fresh chopped parsley or chives for garnish (optional)
Instructions
- In a medium saucepan, bring 4 cups of water and 1 teaspoon salt to a boil.
- Slowly whisk in the cornmeal, reducing heat to low. Stir frequently for 20 minutes until thick and creamy.
- Stir in the butter and Parmesan cheese until smooth. Keep warm.
- While polenta cooks, season shrimp with paprika, garlic powder, and cayenne.
- Heat olive oil in a large skillet over medium-high heat. Add garlic and cook until fragrant.
- Add shrimp and sauté for 3–4 minutes until pink and just cooked through.
- Add greens to the skillet and cook for another 2 minutes until wilted.
- Stir in lemon juice and remove from heat.
- Plate polenta in shallow bowls and top with shrimp and greens.
- Garnish with fresh herbs if desired.
Notes
- For creamier polenta, add a splash of milk or cream.
- Adjust spice levels by increasing or omitting cayenne.
- You can substitute shrimp with scallops or mushrooms for a vegetarian version.
- Polenta thickens when cooled — reheat with water or milk to loosen.
