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Spicy Garlic Lemon Butter Shrimp with Parmesan Corn Polenta

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This spicy garlic lemon butter shrimp with Parmesan corn polenta is a restaurant-worthy meal featuring tender shrimp in a buttery garlic sauce with bright lemon and a touch of heat. Served over creamy Parmesan polenta, it’s an elegant yet easy dinner perfect for any occasion.

Ingredients

  • Parmesan Corn Polenta:
  • 1 cup yellow cornmeal (polenta)
  • 3 cups chicken broth or vegetable broth
  • 1 cup whole milk
  • 2 tablespoons unsalted butter
  • 1/2 cup freshly grated Parmesan cheese
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon black pepper
  • Spicy Garlic Lemon Butter Shrimp:
  • 1 1/2 pounds large shrimp, peeled and deveined
  • 2 tablespoons unsalted butter, plus 1 tablespoon for finishing
  • 1 tablespoon olive oil
  • 4 garlic cloves, minced
  • 1/2 teaspoon crushed red pepper flakes
  • 1 teaspoon smoked paprika
  • 1 teaspoon lemon zest
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons fresh parsley, chopped
  • Optional Garnishes:
  • Extra grated Parmesan cheese
  • Lemon wedges
  • Chopped fresh parsley
  • Fresh basil leaves

Instructions

  1. Bring the chicken broth and milk to a gentle simmer in a saucepan.
  2. Slowly whisk in the cornmeal, stirring constantly until smooth.
  3. Cook the polenta over low heat, stirring frequently, until thick and creamy.
  4. Stir in the butter, Parmesan cheese, sea salt, and black pepper. Keep warm.
  5. Season the shrimp with the smoked paprika, sea salt, and black pepper.
  6. Heat the olive oil and butter in a large skillet over medium-high heat.
  7. Cook the shrimp for 1 to 2 minutes per side until pink and opaque.
  8. Add the garlic and crushed red pepper flakes and cook for about 30 seconds until fragrant.
  9. Stir in the lemon zest, lemon juice, and the remaining tablespoon of butter, tossing to coat the shrimp in the sauce.
  10. Spoon the creamy Parmesan polenta into serving bowls and top with the shrimp and garlic lemon butter sauce.
  11. Garnish with fresh parsley, extra Parmesan cheese, and lemon wedges before serving.

Notes

  • Pat thawed shrimp dry before cooking for the best sear.
  • Do not overcook the shrimp to keep them tender and juicy.
  • Adjust the crushed red pepper flakes to suit your preferred spice level.
  • Reheat leftover polenta with a splash of milk or broth to restore its creamy texture.
  • Store shrimp and polenta separately in the refrigerator for up to 3 days.

Nutrition

Find it online: https://thefamilycooking.com/spicy-garlic-lemon-butter-shrimp-with-parmesan-corn-polenta/