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.

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

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

Directions

Step 1

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.

Step 2

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.

Step 3

In the same skillet, heat another tablespoon of olive oil over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.

Step 4

Stir in the minced garlic, red pepper flakes, and Italian seasoning, cooking for another minute until fragrant.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

Meanwhile, in a medium saucepan, bring the vegetable broth (or water) to a boil.

Step 9

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).

Step 10

Stir in the butter and Parmesan cheese, adjusting the seasoning with salt and pepper to taste.

Step 11

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

Serving size	(2310.1g)

Amount per serving	% Daily Value*
Calories	2267.7

Total Fat 121.6g	0%
Saturated Fat 61.8g	0%
Polyunsaturated Fat 2.7g
Cholesterol 1138.3mg	0%
Sodium 9324.5mg	0%
Total Carbohydrate 53.0g	0%
Dietary Fiber 7.9g	0%
Total Sugars 19.9g
Protein 207.0g	0%

Vitamin D 0IU	0%
Calcium 2968.2mg	0%
Iron 6.5mg	0%
Potassium 2757.9mg	0%

*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.

Source of Calories

Fat: 51.3%

Protein: 38.8%

Carbs: 9.9%