Pesto Shrimp and Cherry Tomato Skillet over Polenta
Equipment
- Large Skillet
- Medium Pot
- Whisk
- Wooden Spoon
Ingredients
- 1 pound large shrimp, peeled and deveined
- 2 pints cherry tomatoes, halved
- 1/2 cup prepared basil pesto
- 1 cup instant polenta
- 4 cups water
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup grated Parmesan cheese
- Fresh basil leaves for garnish
Instructions
- Bring the water to a boil in a medium pot. Whisk in the instant polenta along with half the salt. Reduce heat to low and stir for 3 to 5 minutes until thick and creamy. Remove from heat and cover to keep warm.
- Heat the olive oil in a large skillet over medium heat. Add the minced garlic and cook for 30 seconds until fragrant.
- Add the halved cherry tomatoes to the skillet. Cook for 3 to 4 minutes, stirring occasionally, until they begin to soften and release juices.
- Add the shrimp, remaining salt, and black pepper. Cook for 3 to 4 minutes, stirring often, until the shrimp turn pink and opaque.
- Stir the pesto into the skillet and cook for 1 minute more to warm through and coat the shrimp and tomatoes.
- Spoon the polenta into bowls. Top each portion with the shrimp and tomato mixture. Sprinkle with Parmesan cheese and fresh basil leaves before serving.
Notes
Stir a little extra water into the polenta if it thickens too much while sitting. Use store-bought pesto to keep the recipe quick, but taste and add a pinch more salt if your brand is mild. Leftovers reheat gently on the stove with a splash of water to loosen the polenta and sauce.
Course: Main Course
Cuisine: Italian
Equipment: Large Skillet, Medium Pot, Whisk, Wooden Spoon
Cuisine: Italian
Equipment: Large Skillet, Medium Pot, Whisk, Wooden Spoon