Creamy Shrimp & Polenta

Name: Creamy Shrimp & Polenta
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: Serves 4
Ingredients: 1 24 oz. jar Rao’s Homemade® Creamy Roasted Garlic Marinara 2 tablespoons olive oil 1 medium onion, thinly sliced (1 cup) ¼ teaspoon red pepper flakes ¼ cup white wine 1 pound uncooked jumbo shrimp (28/30 count per pound), peeled, deveined and tail removed 3 cups water 1 cup polenta ½ cup milk ½ cup grated Pecorino Romano cheese, plus more for garnish 4 tablespoons chopped fresh parsley, divided 3-4 fresh basil leaves, thinly sliced

Creamy shrimp and polenta with creamy roasted garlic sauce

Prep Time: 15 mins

Total Time: 35 mins

Serves: 4 People

Juicy sautéed shrimp are layered with Rao’s Homemade® Creamy Roasted Garlic Marinara, delivering rich, savory flavor with a subtle kick of heat. Served over creamy, cheesy polenta, this dish balances indulgence with a touch of brightness from fresh herbs and white wine. It’s a comforting yet elevated meal that brings restaurant-quality Italian flavor to your table.

Ingredients

1 24 oz. jar Rao’s Homemade^® Creamy Roasted Garlic Marinara
2 tablespoons olive oil
1 medium onion, thinly sliced (1 cup)
¼ teaspoon red pepper flakes
¼ cup white wine
1 pound uncooked jumbo shrimp (28/30 count per pound), peeled, deveined and tail removed
3 cups water
1 cup polenta
½ cup milk
½ cup grated Pecorino Romano cheese, plus more for garnish
4 tablespoons chopped fresh parsley, divided
3-4 fresh basil leaves, thinly sliced

Directions

Heat oil in a large skillet over medium heat. Add the onion and sauté until fragrant and translucent for about 2 minutes.
Add the red pepper flakes, cook for 30 seconds. Add the wine and cook until almost completely evaporated.
Add the shrimp to the skillet and cook for 2-3 minutes per side, or until they turn pink and are cooked through. Remove the shrimp and set aside.
Add the Rao’s Homemade Creamy Roasted Garlic Marinara to the skillet and bring to a gentle simmer. Stir occasionally, allowing the sauce to warm through.
For the polenta, heat the water in a saucepan. Add the polenta and cook, stirring often until thickened for about 5 minutes.
Add the milk and continue cooking to desired thickness. Stir in the cheese and 2 tablespoons parsley.
To serve, spoon polenta onto plates. Top with sauteed shrimp and sauce mixture.
Garnish with additional chopped parsley, grated Pecorino Romano cheese, and basil.

Tips

Dry the shrimp completely. Use paper towels to pat them dry before seasoning so they sear instead of steam.
For Perfect Polenta, whisk constantly at the start. Whisk vigorously while pouring the cornmeal into the water to prevent any lumps.