Shrimp Marinara with Polenta

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Italian


For The Polenta

  • 1 cup fine cornmeal polenta (I love the Anson Mills variety!)
  • 3 1/2 cups water
  • 1 teaspoon salt
  • 2 tablespoons butter

For The Marinara Sauce

  • 1 28-ounce can whole San Marzano tomatoes
  • 2 cups water
  • 1/4 cup olive oil
  • 8 garlic cloves, peeled and chopped
  • 1 teaspoon coarse salt
  • 1/2 teaspoon dried basil or oregano

For The Shrimp

  • 1/4 cup olive oil
  • 5 cloves of garlic, peeled and smashed
  • 16 large shrimp, peeled and deveined
  • Salt and pepper
  • Shaved parmesan cheese for garnish


  1. Make the polenta: Put the polenta, water and salt into a heavy saucepan and bring to a boil. Reduce heat, cover leaving the lid slightly ajar, and simmer for 30 minutes. The polenta may look done after 15 minutes but letting it cook a little longer will give it a better taste. When the polenta is done, stir in butter and add more salt if needed.
  2. While the polenta is cooking, make the sauce. Break up the tomatoes with a spoon or your fingers. Add the water.
  3. Heat the oil over medium high heat and add the garlic. Stir it around for about a minute, and then pour in the tomato mixture, the salt and the oregano. Simmer for 15 minutes.
  4. While the sauce is simmering (I know, we have a lot of things going on, but it’s going to be SO worth it!), heat the olive oil over medium high. Add the garlic and stir for about a minutes. Add the shrimp in a single layer, sprinkle them with a little salt and pepper and cook them until they are pink and cooked through, about 2 minutes per side. Scoop out the smashed garlic and throw it out.
  5. Pour the marinara sauce over the cooked shrimp in the skillet and stir until everything is nice and coated.
  6. Ladle some polenta in warmed dishes and place 4 shrimp on top. Spoon on extra sauce, garnish with shaved parmesan and serve at once.