Best 3 Zesty Shrimp And Spinach Polenta Bake Recipe By Tasty Recipes
Indulge in a culinary journey to the Mediterranean with this delectable Zesty Shrimp and Spinach Polenta Bake. A symphony of flavors and textures awaits as succulent shrimp, sautéed with garlic and lemon zest, take center stage atop a creamy polenta base infused with vibrant spinach. This delightful dish is not only a feast for the taste buds but also a visual masterpiece, sure to impress your dinner guests. Accompany this main course with a selection of tempting side dishes, including a refreshing Fennel and Orange Salad with a tangy dressing, a medley of Roasted Vegetables with Herbs, and a classic Caesar Salad with a creamy dressing for a well-rounded and satisfying meal. For dessert, tantalize your sweet tooth with a trio of luscious offerings: a rich Chocolate Mousse with a hint of espresso, a velvety Crème Brûlée with a caramelized sugar crust, and a selection of Seasonal Fruits with a honey-lime drizzle.
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ZESTY ONE-POT SHRIMP PASTA RECIPE BY TASTY
Here's what you need: kosher salt, linguine, unsalted butter, large shrimp, Tasty Zesty Spice Blend, fresh baby spinach, grated parmesan cheese, fresh lemon juice
Provided by Gwenaelle Le Cochennec
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook, stirring frequently, until al dente, about 9 minutes. Drain the pasta and set aside.
- In the same pot, heat 2 tablespoons of butter over medium heat. When the butter has melted, add the shrimp and season with the Zesty seasoning. Cook until the shrimp start to turn pink, but are not fully cooked, about 3 minutes. Add the spinach and cook until wilted, about 3 minutes.
- Add the linguine to the pot, along with the remaining 6 tablespoons of butter and Parmesan. Toss until the butter melts and the pasta is well-coated. Add the lemon juice and toss once more to incorporate.
- Serve the pasta hot.
- Enjoy!
Nutrition Facts : Calories 585 calories, Carbohydrate 47 grams, Fat 28 grams, Fiber 4 grams, Protein 36 grams, Sugar 2 grams
CREAMY POLENTA WITH SPINACH
Provided by Giada De Laurentiis
Categories side-dish
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- In a Dutch oven, bring the chicken broth, oil, garlic and 1 1/2 cups water to a boil over medium-high heat. Reduce the heat to medium low and whisk in the polenta. Season with 1/2 teaspoon salt and cook, stirring occasionally with a wooden spoon, about 10 minutes. Stir in the Parmesan, mascarpone, pecorino and butter. Cook, stirring often, about 5 minutes. Fold in the spinach and cook until wilted, about 5 minutes longer. Add 1/4 cup water if the mixture gets too thick.
- Pour the polenta into a large bowl and serve with grated Parmesan over the top.
POLENTA WITH MUSHROOMS AND SPINACH
As a vegetarian, I love coming up with new dishes that non-vegetarians will enjoy (and not miss the meat). This polenta with mushrooms and spinach recipe is so good, everyone always asks for the recipe. -Marcy Delpome, Stanhope, New Jersey
Provided by Taste of Home
Categories Appetizers
Time 1h15m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 425°. Brush both sides of polenta slices with 1 tablespoon oil; place on a 15x10x1-in. baking pan. Bake 20-25 minutes on each side or until crisp., Meanwhile, in large skillet, heat remaining oil over medium-high heat. Add mushrooms and shallot; cook and stir 12-14 minutes or until liquid has evaporated and mushrooms start to brown. Add sherry; cook, stirring to loosen browned bits from pan., In a small bowl, mix flour, salt and pepper; stir in broth until smooth. Stir into pan. Cook and stir 1-2 minutes or until thickened. Add spinach; cook and stir over medium-low heat until slightly wilted, about 2 minutes., Arrange polenta on a platter; top with mushroom mixture.
Nutrition Facts : Calories 97 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 295mg sodium, Carbohydrate 12g carbohydrate (2g sugars, Fiber 1g fiber), Protein 2g protein.
Tips:
- Choose fresh and succulent shrimp: Opt for wild-caught shrimp whenever possible, as they have a more pronounced flavor. Look for shrimp that are firm to the touch and have a translucent appearance.
- Use a flavorful cheese blend: Parmesan and mozzarella are classic choices, but you can also experiment with different types of cheese, such as Gruyère, Asiago, or Fontina. Just be sure to use a cheese that melts well.
- Don't overcook the shrimp: Shrimp cooks very quickly, so it's important to keep an eye on them to prevent overcooking. Overcooked shrimp will become tough and rubbery.
- Season the polenta well: Polenta can be bland on its own, so be sure to season it well with salt, pepper, and other herbs and spices. You can also add some grated Parmesan cheese to the polenta for extra flavor.
- Serve the bake immediately: Polenta will start to set as it cools, so it's best to serve the bake immediately after it comes out of the oven. Top with some chopped fresh parsley or cilantro for a pop of color and freshness.
Conclusion:
This zesty shrimp and spinach polenta bake is a delicious and easy-to-make meal that's perfect for a weeknight dinner. The combination of shrimp, spinach, and polenta is flavorful and satisfying, and the dish is sure to be a hit with the whole family. So next time you're looking for a quick and tasty meal, give this recipe a try!
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