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Recipe Summary

prep:
5 mins
cook:
18 mins
total:
23 mins
Yield:
4 Servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Sprinkle shrimp with salt. Warm olive oil in a large skillet over medium-high heat. Add shrimp and sauté, stirring, until pink and cooked through, 2 to 3 minutes. In last minute of cooking, add garlic and red pepper and continue to sauté. Remove shrimp from skillet and set aside.

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  • Add tomatoes and juice to skillet and bring to a boil. Lower heat and simmer until tomatoes are soft and sauce has thickened, about 10 minutes.

  • While tomatoes are cooking, bring 2 cups water, vegetable broth and 1/2 tsp. salt to a boil in a medium-size saucepan. Slowly whisk in polenta. Reduce heat to low and cook until polenta is thick and smooth, stirring often, about 5 minutes. Stir in butter and Parmesan.

  • Put polenta into bowls, spoon tomato sauce over polenta and top with shrimp.

Nutrition Facts

430 calories; fat 17g; saturated fat 6g; protein 31g; carbohydrates 38g; fiber 5g; cholesterol 191mg; sodium 246mg.
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