Shrimp and Pancetta on Polenta

Shrimp and Pancetta on Polenta
Photo by Romulo Yanes


  • 2 cloves garlic
  • ¼ teaspoon dried red pepper flakes
  • 1 tablespoon fresh flat-leaf parsley
  • ½ cup instant polenta
  • 1 (14-ounces) can diced tomatoes in juice
  • 1 pound cleaned large shrimp
  • 3 tablespoons extra-virgin olive oil
  • + 1 more ingredients
    • ¼ pound pancetta

Cook polenta according to package instructions in a heavy medium saucepan until thickened and creamy, about 5 minutes. Remove from heat and season with salt, then cover. Cook pancetta, garlic, and red pepper flakes in 2 tablespoon oil in a 12-inch heavy skillet over medium heat, stirring, until ...

View full recipe at Epicurious


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