Struggling to find one meal the entire family will eat without a chorus of “eww” or “what’s that green thing?” I feel you. The nightly dinner debate is real in my house, too. If you’re looking for other easy shrimp dinners, our quick garlic butter shrimp scampi is another fantastic 15-minute option.
That’s why I’m so excited to share our new favorite: Shrimp Scampi Over Creamy Polenta. It sounds fancy, but I promise it’s pure weeknight magic. It swaps out the usual pasta for a comforting, mild polenta that even my most skeptical kid adores.
This dish is my secret weapon for turning a classic “adult” meal into a total family win. Let me show you how it works.
Recipe Overview
- Cuisine: Italian-Inspired
- Category: Main Course
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 4
Why Even My Picky Eaters Love This!
I know the struggle. The sight of a shrimp or a stray herb can sometimes cause a full dinner table shutdown. Here’s why this dish breaks through.
The polenta is the real hero. It’s creamy, soft, and has a very mild corn flavor that’s incredibly comforting. It acts like a delicious, edible bowl for the saucy shrimp.
Kids often find it less intimidating than long, slippery noodles. The shrimp scampi sauce is rich with garlic and butter, but without any chunky veggies to pick around. It’s all about familiar, kid-friendly textures and big, cozy flavor.
Our Family-Friendly Ingredient List
I keep this simple. You probably have most of this in your pantry and freezer right now!
For the Creamy Polenta:
Shrimp Scampi Over Creamy Polenta Recipe
Our Family-Friendly Ingredient List
The Full Step-by-Step Instructions
Notes
Enjoy your homemade Shrimp Scampi Over Creamy Polenta Recipe!
Nutrition Information
- 4 cups chicken or vegetable broth (low-sodium is best)
- 1 cup coarse cornmeal or instant polenta
- 2 tablespoons butter
- 1/2 cup grated Parmesan cheese
- Salt to taste
For the Shrimp Scampi:
- 1 pound large shrimp, peeled and deveined (fresh or frozen/thawed)
- 4 tablespoons butter
- 4 cloves garlic, minced
- 1/2 cup dry white wine or extra broth
- Juice of 1 lemon
- 1/4 cup chopped fresh parsley (optional for the kids’ plates)
- Salt and black pepper
How to Get the Kids Involved in Cooking This
Getting little hands involved is my top trick for building excitement about dinner. It works every time!
Task 1: The Cheese Grater. If your child is old enough to safely handle a box grater, let them grate the Parmesan cheese for the polenta. It’s a satisfying job and they love seeing the pile grow.
Task 2: Polenta Stir Captain. Once the broth is simmering and safe, put a kid in charge of slowly sprinkling in the cornmeal while you whisk. They feel like a real chef controlling the “rain” of polenta.
The Full Step-by-Step Instructions
Don’t let the steps fool you—this comes together fast. I often start the polenta first, then cook the shrimp while it thickens.
- Start the Polenta: In a medium pot, bring the broth to a boil. Slowly whisk in the cornmeal in a steady stream to avoid lumps.
- Cook the Polenta: Reduce heat to low. Cook, stirring very often, for about 5-7 minutes (or per package directions) until thick and creamy.
- Finish the Polenta: Turn off the heat. Stir in the 2 tablespoons of butter and the grated Parmesan until smooth. Cover and set aside.
- Cook the Shrimp: Pat the shrimp dry. In a large skillet, melt 2 tablespoons of butter over medium-high heat. Add the shrimp in a single layer, season with salt and pepper, and cook for 1-2 minutes per side until pink. Remove to a plate.
- Make the Sauce: In the same skillet, melt the remaining 2 tablespoons of butter. Add the garlic and cook for just 30 seconds until fragrant. Pour in the wine or broth and lemon juice. Let it bubble and reduce for 2-3 minutes.
- Combine: Return the shrimp to the skillet, tossing to coat in the sauce. Stir in the parsley if using.
- Serve: Spoon the creamy polenta into bowls and top with the shrimp and plenty of that amazing garlic butter sauce.
Fun Twists for Different Tastes
Every family has different taste buds. Here’s how to make this meal work for everyone at your table. For a different one-pot twist that’s equally creamy and satisfying, you might enjoy our creamy shrimp scampi orzo.
For the Sensitive Eater: Serve the components “deconstructed.” A bowl of plain polenta, a few plain cooked shrimp on the side, and the sauce in a little dish for dipping. Let them build their own bite.
For the Veggie Lover: Sauté a handful of spinach in the skillet after you cook the garlic, before adding the liquid. It wilts down beautifully and adds color.
For the Bacon Fans (Kids & Adults!): Cook 4 slices of chopped bacon in the skillet first. Remove the bacon, then cook the shrimp in the bacon fat instead of the first bit of butter. Sprinkle the crispy bacon on top at the end. It’s a game-changer.
Storing & Reheating (Perfect for Busy Nights)
Yes, you can absolutely make this ahead! Polenta thickens as it cools, but it reheats like a dream.
Store the polenta and shrimp separately in airtight containers in the fridge for up to 2 days. To reheat, add a splash of broth or milk to the polenta and warm it in a pot over low heat, stirring until creamy again.
Reheat the shrimp gently in a skillet or the microwave so they don’t get rubbery. This makes a fantastic “planned-over” meal for a crazy Wednesday.
Nutrition Notes
- Great Protein Source: Shrimp is packed with lean protein to keep everyone full.
- Whole-Grain Goodness: Polenta is made from corn, offering a wholesome, gluten-free grain option.
- Calcium Boost: Thanks to the Parmesan cheese stirred right into the polenta.
- Customizable: You can control the salt by using low-sodium broth and adjusting the added salt.
FREQUENTLY ASKED QUESTIONS
Can I use frozen shrimp?
Absolutely! I use frozen shrimp almost exclusively for convenience. Just make sure to thaw it completely in the fridge overnight or under cold running water, and pat it very dry before cooking. This is a major time-saver.
My kid won’t eat shrimp. What’s another protein?
No problem! This garlic butter sauce is amazing on so many things. Try it with pan-seared chicken tenders, scallops, or even just over the polenta with some peas mixed in. The recipe is very flexible.
What can I use instead of white wine?
Just use an extra 1/2 cup of chicken broth with an extra squeeze of lemon juice. It will still be delicious and totally family-friendly.
So there you have it—our family’s new go-to for turning a potentially tricky seafood night into a hands-down success. It’s quick, it’s cozy, and it has passed the toughest critics I know: my own kids. If you love a bright, citrusy flavor, our zesty lemon-herb shrimp scampi is another fresh and vibrant option to try.
I truly hope this recipe brings a little peace and a lot of yummy flavor to your dinner table. I’d love to know if this was a hit with your family! Please leave a comment and rating below!