Why You’ll Love Shrimp and Polenta with Burst Cherry Tomato Sauce Recipe

Quick and straightforward weeknight meal that feels restaurant‑worthy
Combines creamy, buttery polenta with bright, juicy tomatoes and lemony shrimp
Balanced flavors with tender shrimp, fresh basil, and a pop from red pepper flakes

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup polenta (not quick‑cooking)
Salt
3 tablespoons butter
Hot water or whole milk, as needed
1 tablespoon extra‑virgin olive oil
1 pound (20‑count) shrimp, peeled and deveined
Freshly ground black pepper
1 tablespoon tomato paste
2 cups cherry tomatoes (1 cup halved, 1 cup whole)
1 tablespoon minced garlic (about 3 cloves)
½ teaspoon red pepper flakes
2 tablespoons freshly squeezed lemon juice
Freshly torn basil, for topping

Directions

Cook the polenta:
If not using an Instant Pot, cook the polenta according to package instructions. For pressure cooking, whisk polenta with 4 cups of water and 1 teaspoon salt, bring to a simmer, then cook on high pressure for 9 minutes. Stir in butter and adjust with hot water or milk for desired consistency.
Sear the shrimp:
Heat olive oil in a large skillet over medium-high heat. Add shrimp, season with salt and pepper, and sear for 1 minute per side until just pink. Remove shrimp and set aside.
Make the sauce:
Reduce heat to medium. Stir in tomato paste, then add cherry tomatoes and ¼ cup water. Cover and cook for 5 minutes. Add garlic, red pepper flakes, and 1 teaspoon salt. Cook for 1–2 minutes until fragrant.
Finish the shrimp:
Return shrimp to the pan with any juices. Cook on low for 3 minutes until shrimp are fully cooked. Remove from heat, add lemon juice and basil.
Serve:
Divide polenta among bowls and top with shrimp and tomato sauce.

Servings and timing

Serves: 4
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes

Variations

Spicy Kick: Add extra red pepper flakes or a dash of hot sauce
Cheesy Twist: Stir grated Parmesan into the polenta for extra richness
Vegetable Boost: Add sautéed spinach or roasted peppers to the tomato sauce
Wine Infusion: Deglaze the skillet with a splash of white wine before adding tomatoes

Storage/Reheating

Refrigerator: Store leftovers in an airtight container for up to 3 days
Reheat Polenta: Gently reheat on the stovetop with a splash of water or milk to restore creaminess
Reheat Shrimp & Sauce: Warm in a skillet over low heat until heated through

FAQs

What kind of polenta should I use?

Use regular (not quick-cooking) polenta for the best texture. Quick-cooking works in a pinch but may be less creamy.

Can I use frozen shrimp?

Yes, just thaw completely and pat dry before searing to avoid excess water.

Do I need an Instant Pot?

No, this dish works just as well with stovetop polenta if cooked properly.

Can I make this dairy-free?

Yes, substitute butter with olive oil or a dairy-free butter alternative.

What can I serve with this dish?

A green salad, sautéed greens, or roasted vegetables pair nicely.

How do I keep polenta creamy when reheating?

Add a splash of milk or water and reheat gently on the stovetop while stirring.

Can I prepare parts ahead of time?

Yes, polenta can be made ahead and reheated; the sauce and shrimp cook quickly.

Is this dish gluten-free?

Yes, it’s naturally gluten-free. Just confirm all packaged ingredients are certified gluten-free.

Can I use different seafood?

Scallops or chunks of firm white fish are great substitutes for shrimp.

How do I know when the shrimp is done?

Shrimp is ready when it’s pink, opaque, and slightly firm to the touch.

Conclusion

Shrimp and Polenta with Burst Cherry Tomato Sauce is an easy, flavorful dinner that’s ready in under 30 minutes. Creamy polenta and lemony shrimp come together with a fresh tomato sauce for a comforting and colorful meal that’s sure to impress. Whether you’re hosting or just treating yourself, this recipe is a go-to for delicious simplicity.