Pan-Seared Lemon-Herb Shrimp with Creamy Polenta

Succulent pan-seared shrimp seasoned with lemon and herbs, served alongside quick-cooking creamy polenta for a simple yet elegant meal.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 4
• Cuisine: Italian
• Difficulty: Easy
• Cost: $4.03/serving

Dietary

• High-Protein
• Low-Sugar

Tags

• sauté
• quick
• savory
• fresh
• comfort food

Ingredients

• 1 tablespoon olive oil
• 1 pound shrimp (peeled and deveined)
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper (freshly ground)
• 1 tablespoon dried Italian seasoning
• 1 lemon (juiced)
• 1 cup instant polenta
• 3 cup chicken broth
• 2 tablespoon butter
• 0.25 cup Parmesan cheese (grated)
• 1 cup fresh spinach

Instructions

1. Pat the shrimp dry with paper towels. In a medium bowl, toss shrimp with 1 tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, dried Italian seasoning, and lemon juice.
2. Heat a large skillet over medium-high heat. Add the seasoned shrimp and cook for 2-3 minutes per side, or until pink and cooked through. Remove shrimp from the skillet and set aside.
3. While shrimp cooks, bring chicken broth to a boil in a medium saucepan. Slowly whisk in instant polenta, reduce heat to low, and cook, stirring constantly, for 5 minutes or until thickened. Stir in butter and grated Parmesan cheese until melted and creamy.
4. Stir the fresh spinach into the polenta until it wilts, about 1-2 minutes.
5. Serve the pan-seared shrimp immediately over the creamy polenta.

Notes

Adjust the amount of Italian seasoning and lemon juice to your taste. For an even quicker meal, use pre-cooked frozen shrimp, thawed.

Nutrition (per serving)

• Calories: 390
• Protein: 34.2 g
• Carbohydrates: 26.5 g
• Fat: 17.5 g
• Fiber: 2.2 g
• Sodium: 1280 mg
• Saturated Fat: 8.7 g
• Sugar: 1.2 g
• Cholesterol: 195 mg