Recipe · 35 min
Parmesan Polenta with Garlicky Shrimp, Spinach, Tomatoes, Corn & Basil
- 35 min
- 2–6 servings
- 598 kcal / serving
A creamy polenta base with Parmesan meets a garlicky shrimp setup tossed with spinach, tomatoes, corn, and basil. The combination yields a comforting skillet meal that comes together in about half an hour for a weeknight dinner.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 1 (5 oz) pkgbaby spinach
- ½ small pkgfresh basil
- 1 cupfrozen corn
- 2 clovesgarlic
- 1 pintgrape tomatoes
- ½lemon
- 1 ozParmesan cheese
- ¾ cuppolenta (cornmeal)
- ¾ lbraw peeled shrimp, fresh or frozen
- lemons
From the pantry: black pepper, crushed red pepper, extra virgin olive oil, salt
Cookware
chef's knife · citrus juicer (optional) · colander · cutting board · grater · measuring cups · measuring spoons · mixing bowls · nonstick skillet · small saucepan · stirring spoon · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: shrimp
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- 1 (5 oz) pkgbaby spinach
- ½ small pkgfresh basil
- 2 clovesgarlic
- 1 pintgrape tomatoes
- ½lemon
- lemons
Dairy, eggs & chilled
- 1 ozParmesan cheese
Frozen
- 1 cupfrozen corn
- ¾ lbraw peeled shrimp, fresh or frozen
Pantry & dry goods
- ¾ cuppolenta (cornmeal)
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| baby spinach | 1 (5 oz) pkg | 2 (5 oz) pkgs | 3 (5 oz) pkgs |
| fresh basil | ½ small pkg | 1 small pkg | 1 small pkg |
| frozen corn | 1 cup | 2 cups | 3 cups |
| garlic | 2 cloves | 4 cloves | 6 cloves |
| grape tomatoes | 1 pint | 2 pints | 3 pints |
| lemon | ½ | 1 | 1 ½ |
| Parmesan cheese | 1 oz | 2 oz | 3 oz |
| polenta (cornmeal) | ¾ cup | 1 ½ cups | 2 ¼ cups |
| raw peeled shrimp, fresh or frozen | ¾ lb | 1 ½ lb | 2 ¼ lb |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Make the polenta by whisking stiffly as you pour in the boiling water, then simmer until creamy and thickened, seasoning with salt.
- While the polenta cooks, wash and dry the greens and herbs and prep the vegetables; have the garlic sliced and ready.
- Warm a skillet over medium-high heat with a splash of oil.
- Sauté the garlic briefly until fragrant, then add the tomatoes with a pinch of salt and cook until they start to burst and soften.
- Stir in the chopped basil ribbons with the spinach in a bowl and set aside, reserving half of the basil for finishing.
- If using frozen shrimp, rinse in cold water to loosen ice and pat dry; otherwise dry the thawed shrimp well.
- Fold the tomato mixture into the skillet with the shrimp, add more oil if needed, and cook until the shrimp are opaque and lightly colored.
- Toss in the garlic and tomatoes again, cooking briefly until everything is aromatic, then add the spinach and basil in batches, letting each wilt before adding more.
- Finish by squeezing lemon juice into the skillet, then fold in the Parmesan and corn with a touch of oil, stirring until warmed through; season and remove from heat.
- Serve the polenta on plates, top with the shrimp mixture, and finish with the remaining basil.
Two tips
- Prep the spinach and basil ahead and refrigerate in a covered container to speed up assembly.
- Swap peas for corn if preferred, or serve the dish over plain polenta for a simpler variation.
Nutrition per serving
- Calories
- 598 kcal
- Protein
- 37 g
- Carbs
- 63 g
- Fat
- 23 g
- Fiber
- 7 g
- Sodium
- 1033 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.