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Spicy Garlic Lemon Butter Shrimp with Parmesan Corn Polenta

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A rich and comforting dish featuring spicy garlic lemon butter shrimp served over creamy Parmesan corn polenta for a bold and elegant meal perfect for weeknights or special dinners.

  • Author: Julia
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Southern-American
  • Diet: Halal

Ingredients

  • For the Shrimp
  • 1 pound large shrimp, peeled and deveined
  • 3 tablespoons butter
  • 4 cloves garlic, minced
  • 1 teaspoon red pepper flakes
  • 1 teaspoon paprika
  • Salt and black pepper to taste
  • Juice of 1 lemon
  • 1 tablespoon olive oil
  • 2 tablespoons chopped parsley
  • For the Parmesan Corn Polenta
  • 1 cup polenta or cornmeal
  • 4 cups chicken broth or water
  • 2 tablespoons butter
  • 1/2 cup grated Parmesan cheese
  • Salt and black pepper to taste

Instructions

  1. Bring the chicken broth or water to a gentle boil in a saucepan.
  2. Slowly whisk in the polenta and reduce the heat to low.
  3. Cook the polenta, stirring frequently, for about 20 minutes until thick and creamy.
  4. Stir in butter and Parmesan cheese, then season with salt and black pepper.
  5. Heat olive oil and butter in a large skillet over medium heat.
  6. Add minced garlic, red pepper flakes, and paprika, cooking briefly until fragrant.
  7. Add the shrimp and cook for 2–3 minutes per side until pink and opaque.
  8. Squeeze fresh lemon juice over the shrimp and stir gently to coat them in the buttery sauce.
  9. Spoon the creamy Parmesan polenta into serving bowls.
  10. Top the polenta with the spicy garlic shrimp.
  11. Garnish with chopped parsley before serving.

Notes

  • Add sautéed spinach or roasted cherry tomatoes for extra flavor and color.
  • For creamier polenta, stir in a splash of heavy cream before serving.
  • Increase the red pepper flakes for extra spice or use Cajun seasoning for a smoky flavor.
  • Store leftovers in airtight containers in the refrigerator for up to 2 days.
  • Reheat polenta slowly with a splash of broth or water to loosen the texture.
  • Avoid overcooking shrimp to keep them tender and juicy.

Nutrition

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