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Spicy Garlic Lemon Butter Shrimp with Parmesan Corn Polenta Recipe
Ash Tyrrell

Spicy Garlic Lemon Butter Shrimp with Parmesan Corn Polenta Recipe

I recently made this dish, and let me tell you—it was an absolute hit! The combination of spicy shrimp in a rich lemon butter sauce, paired with creamy parmesan corn polenta, was nothing short of spectacular. It's one of those meals that feels fancy but is surprisingly easy to prepare.
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Prep Time 10 minutes
Cook Time 15 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons salted butter – Adds richness and helps brown the corn for extra flavor.
  • 3 ears corn – Fresh corn kernels provide natural sweetness and texture.
  • 2 cups milk – Creates a creamy base for the polenta.
  • 1 cup dry polenta – The main component offering a hearty base.
  • 1/2 cup grated parmesan cheese – Infuses the polenta with a savory depth.
  • Kosher salt and black pepper – Season to taste.
  • 2 tablespoons extra virgin olive oil – For sautéing the shrimp adding a hint of fruitiness.
  • 4 tablespoons salted butter – Enhances the flavor and creates a luscious sauce.
  • 1 1/2 pounds raw shrimp peeled and deveined – The star protein of the dish.
  • 1 tablespoon cajun seasoning – Provides a spicy kick; adjust to your heat preference.
  • 3 cloves garlic chopped – Adds aromatic depth.
  • 2 tablespoons of fresh thyme leaves – Brings a subtle earthiness.
  • Juice from 1 lemon – Balances the richness with acidity.
  • 1/2 cup fresh basil roughly chopped – Adds freshness and color.

Method
 

  1. Start by melting butter in a medium pot over medium heat. Add the corn kernels and cook for about 5-8 minutes until the butter browns and the corn begins to pop. This process caramelizes the corn, enhancing its sweetness. Next, add the milk and bring the mixture to a low boil. Gradually whisk in the polenta, stirring continuously until it thickens and becomes creamy, which should take about 3-5 minutes. Stir in the grated parmesan cheese and season with salt and pepper to taste. Turn off the heat, cover the pot, and let it sit while you prepare the shrimp.
  2. In a large skillet, heat the olive oil over medium heat. Add the butter, allowing it to melt and bubble. Then, add the shrimp to the skillet, seasoning them with cajun seasoning and a pinch of black pepper. Cook the shrimp for about 2-3 minutes on each side until they are seared and opaque. Add the chopped garlic and fresh thyme leaves to the skillet, cooking for an additional minute until the garlic becomes fragrant. Remove the skillet from the heat and stir in the lemon juice and chopped basil, allowing the residual heat to meld the flavors.
  3. Spoon the creamy parmesan corn polenta into bowls, creating a generous base. Top the polenta with the spicy garlic lemon butter shrimp, ensuring each serving gets a good amount of the flavorful sauce. Garnish with additional fresh basil if desired. Serve immediately and enjoy the delightful combination of flavors and textures. You can also explore more dinner inspirations from our dinner recipes collection for variety.

Notes

  • Use Fresh Corn: Fresh corn kernels provide a natural sweetness and texture that frozen corn can't match.
  • Grate Your Own Parmesan: Pre-grated cheese often contains anti-caking agents that can affect the texture and flavor of the polenta.
  • Adjust the Spice Level: If you prefer a milder dish, reduce the amount of cajun seasoning or omit the red pepper flakes.
  • Let the Polenta Sit: Allowing the polenta to sit covered off the heat helps it firm up slightly, making it easier to serve.
  • Serve Immediately: This dish is best enjoyed fresh to experience the full depth of flavors and creamy textures.