Shrimp Polenta Italian Bowl Ragu
Dive into the rich, comforting flavors of this Shrimp Polenta Italian Bowl Ragu, a show-stopping dish that combines creamy polenta with a robust shrimp ragu layered with Italian-inspired spices. Perfectly seared shrimp are enveloped in a savory tomato-based sauce infused with garlic, dry white wine, red pepper flakes, and aromatic Italian seasoning. Resting on a bed of velvety polenta enriched with Parmesan cheese and butter, this meal will transport your taste buds straight to the heart of Italy. Easy to prepare in under an hour, this recipe is ideal for busy weeknights or a cozy dinner with family. Garnish with fresh parsley and extra Parmesan for a burst of flavor and a restaurant-quality finish. Whether you’re craving comfort food or an elegant twist on Italian classics, this polenta bowl is sure to impress.
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Recipe Information
Ingredients
- 1 pound large shrimp (peeled and deveined)
- 1 cup polenta (quick-cooking or traditional)
- 4 cups vegetable broth (or water)
- 1 cup Parmesan cheese (grated)
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 onion (finely chopped)
- 3 cloves garlic (minced)
- 1 cup crushed tomatoes (canned)
- 1 cup dry white wine
- 0.5 teaspoon red pepper flakes
- 1 teaspoon Italian seasoning
- 2 tablespoons fresh parsley (chopped)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Season the shrimp with 0.5 teaspoons of salt and 0.25 teaspoons of black pepper, then cook in the skillet until pink and opaque, about 2 minutes per side. Remove the shrimp and set aside.
In the same skillet, heat another tablespoon of olive oil over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
Stir in the minced garlic, red pepper flakes, and Italian seasoning, cooking for another minute until fragrant.
Deglaze the skillet with the white wine, scraping up any browned bits from the bottom of the pan. Let it simmer for 2-3 minutes to reduce slightly.
Add the crushed tomatoes and stir. Season with 0.5 teaspoons of salt and 0.25 teaspoons of black pepper. Reduce the heat to low and simmer for 15-20 minutes, stirring occasionally.
Return the cooked shrimp to the sauce, tossing to coat, and cook for an additional 2-3 minutes. Stir in the fresh parsley just before serving.
Meanwhile, in a medium saucepan, bring the vegetable broth (or water) to a boil.
Gradually whisk in the polenta and reduce the heat to low. Cook, stirring frequently, until thickened and creamy (about 3-5 minutes for quick-cooking polenta, or 20-25 minutes for traditional polenta).
Stir in the butter and Parmesan cheese, adjusting the seasoning with salt and pepper to taste.
To serve, spoon the creamy polenta into individual bowls and top with the shrimp ragu. Garnish with additional parsley and grated Parmesan if desired.
Nutrition Facts
Calories |
603 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.3 g | 39% | |
| Saturated Fat | 15.8 g | 79% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 272 mg | 91% | |
| Sodium | 2487 mg | 108% | |
| Total Carbohydrate | 22.1 g | 8% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 5.1 g | ||
| Protein | 53.1 g | 106% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 751 mg | 58% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 677 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
