Name: Garlic shrimp with creamy polenta
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 1/4 cup polenta; 1 cup water; 3/4 tsp salt; 1 1/2 tbsp grated Parmesan cheese; 8 oz large shrimp, peeled and deveined, patted dry; 1 1/2 tsp extra virgin olive oil; 2 cloves garlic, minced; 3/4 tsp red pepper flakes; 3.5 oz spinach; 1 tsp lemon juice

Instructions

Prep 15 min · Cook 20 min

In a small saucepan, bring water and half the salt to a boil. Slowly whisk in the polenta. Reduce heat to low, cover, and simmer for 20 minutes, whisking every few minutes to keep it smooth. Meanwhile, prepare the shrimp and garlic.
When the polenta is tender and thick, stir in the Parmesan cheese. If it seems too thick, add a splash of hot water. Cover and keep warm off the heat.
In a 12-inch skillet, heat the olive oil over medium-high heat. Add the shrimp and red pepper flakes. Cook for 1 minute, then add the garlic. Cook for 1 to 2 minutes more, flipping the shrimp once halfway, until they are pink, opaque, and curled into a loose C shape. Done when opaque in the center, 145°F.
Add the spinach and the rest of the salt to the skillet. Toss constantly for 1 minute until the spinach is just wilted and the leaves are bright green. Stir in the lemon juice and remove from the heat.
Spoon the creamy polenta into a shallow bowl. Top with the wilted spinach, then arrange the shrimp on top. Pour any remaining garlic oil and pan juices over the shrimp and serve immediately.

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Ingredients

Instructions

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