Description

This cozy skillet dinner combines creamy sweet corn polenta with spicy garlic lemon butter shrimp. It’s a comforting, restaurant-style meal that’s quick enough for weeknights and elegant enough for entertaining.

Ingredients

Scale

1 cup cornmeal (stone-ground or quick)

2 cups milk

2 cups water or broth

1 cup fresh or thawed corn kernels

½ cup grated Parmesan cheese

2 tablespoons heavy cream (optional)

1 pound large shrimp, peeled and deveined

3 tablespoons unsalted butter

3 garlic cloves, minced

½ teaspoon red pepper flakes

1 lemon, zested and juiced

Fresh parsley, chopped

Salt and black pepper to taste

Drizzle of chili oil (optional)

Instructions

1. In a medium saucepan, bring milk and water or broth to a gentle simmer.

2. Gradually whisk in cornmeal to avoid lumps, then reduce heat and cook, stirring frequently, until polenta is thick and creamy (20–25 minutes for stone-ground, 5–10 minutes for quick).

3. Stir in butter, Parmesan, heavy cream if using, and corn kernels. Season with salt and pepper, then keep warm on low.

4. Heat 1 tablespoon butter in a large cast-iron skillet over medium-high heat. Add garlic and cook 30 seconds until fragrant.

5. Add shrimp in a single layer, season with salt, pepper, and red pepper flakes, and cook 1–2 minutes per side until pink and golden.

6. Add remaining butter, lemon zest, and lemon juice to skillet, swirling to create a glossy sauce.

7. Spoon warm polenta into the skillet or onto plates, top with shrimp and sauce.

8. Garnish with parsley, drizzle chili oil if desired, and serve immediately.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dinner
Method: skillet
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 520
Sugar: 6
Sodium: 800
Fat: 28
Saturated Fat: 12
Unsaturated Fat: 10
Trans Fat: 0
Carbohydrates: 45
Fiber: 3
Protein: 25
Cholesterol: 190

Keywords: garlic butter shrimp, sweet corn polenta, shrimp polenta, spicy lemon shrimp, buttery shrimp skillet, creamy polenta, weeknight dinner