Shrimp and Pancetta on Polenta

By akakeno

Ingredients

• 1/2 cup instant polenta
• 1/4 lb. pancetta, chopped
• 2 garlic cloves, minced
• 1/4 tsp hot red pepper flakes
• 3 Tbs. extra-virgin olive oil, divided
• 1 (14 oz.) can diced tomatoes in juice
• 1 lb. cleaned large shrimp
• 1 Tbs. chopped parsley

Details

Servings 4

Preparation

Step 1

1. Cook polenta according to pkg. instructions in a heavy med. saucepan until thickened and creamy, about 5 minutes. Remove from heat and season with salt, then cover.
2. Cook pancetta, garlic and red pepper flakes in 2 Tbs. oil in a 12 inch skillet over med. heat, stirring, until garlic is pale golden, 2 to 3 mins. Add tomatoes with their juice and simmer until liquid is reduced to about 1/4 cup, 6-8 mins. Add shrimp and cook, stirring occasionally, until shrimp are just cooked through, about 3 minutes. Season with salt.
3. Spoon polenta into shallow bowls and top with shrimp mixture. Drizzle with remaining Tbs. oil, season with pepper, and sprinkle with parsley.