Nonnie Luciano’s Old Country “Shrimp ‘n’”

The aroma alone transports me back to my grandmother’s sun-drenched kitchen in Tuscany. Nonnie Luciano, with flour dusting her apron and a mischievous twinkle in her eye, would hum Italian folk songs as she crafted dishes that tasted of pure love. This recipe, a delightful collision of her Northern Italian heritage with a Southern flair, captures the essence of her culinary spirit—bold, comforting, and utterly unforgettable.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Servings: 4
• Yields: 1 Platter
• Dietary Type: Pescatarian

Ingredients

• 1 18-ounce roll prepared polenta
• ¼ cup extra virgin olive oil, plus more for brushing polenta
• 8 teaspoons parmesan cheese
• 1 lb large shrimp, shelled and cleaned
• Salt, to taste
• Pepper, to taste
• 1 tablespoon garlic, chopped
• ¼ teaspoon red pepper flakes
• ¼ cup lemon juice (zest lemon first and set aside, then juice)
• ¼ cup pine nuts
• 16 ounces Ragú® Roasted Garlic Parmesan Pasta Sauce
• 1 teaspoon basil, dried
• ½ teaspoon parsley, dried
• 1 small tomato, chopped
• 1 (5 ounce) container arugula

Equipment Needed

• 2 Baking Sheets
• Medium Bowl
• Medium Saucepan
• Dry Saucepan
• Oven

Instructions

1. Arrange two oven racks so that they are evenly spaced. This will ensure even cooking for both the polenta and the shrimp.
2. Preheat your oven to 450 degrees Fahrenheit. A hot oven is key to achieving that beautiful golden-brown crust on the polenta.
3. Slice the roll of polenta into 8 equal slices. Brush each slice lightly with extra virgin olive oil on both sides. This will help them crisp up nicely in the oven. Season with salt and pepper to taste. Arrange the slices on one of the prepared baking sheets, making sure they are not overcrowded. Sprinkle 1 teaspoon of parmesan cheese on top of each slice. Place the baking sheet with the polenta on the bottom shelf of the preheated oven. Keep a close eye on it, checking occasionally to ensure it browns to a golden brown but does not burn.
4. In a medium bowl, combine the shrimp, ¼ cup extra virgin olive oil, salt and pepper to taste, chopped garlic, red pepper flakes, lemon juice, and half of the lemon zest (save the other half for garnish). Toss everything together until the shrimp is well coated. Spread the shrimp mixture out in a single layer on the second baking sheet.
5. Add the pine nuts to a medium, preheated, dry saucepan over medium-high heat. Toast the pine nuts, shaking the pan frequently, until they are lightly golden brown and fragrant (about 3 minutes). Watch them carefully, as they can burn quickly. Remove the toasted pine nuts from the pan and let them cool completely. Set the pan aside for later use.
6. Heat the 16-oz jar of Ragú® Roasted Garlic Parmesan Pasta Sauce in a medium saucepan over medium heat for about 10 minutes, stirring frequently. This will allow the sauce to warm through and the flavors to meld together beautifully.
7. While the sauce is heating, place the baking sheet with the shrimp mixture on the top shelf of the oven. Cook the shrimp for 6 minutes, or until they turn pink and opaque. Remove the shrimp from the oven and cover the baking sheet with foil to keep them warm while you finish the other components of the dish.
8. Check the polenta. When it is golden brown and slightly crisp around the edges, remove it from the oven.
9. Add the dried basil, dried parsley, and chopped tomato to the simmering pasta sauce. Cook for another 5 minutes, stirring occasionally, until the herbs are fragrant and the tomato is warmed through but not overcooked. This will brighten the sauce and add a burst of fresh flavor.
10. To plate, arrange two slices of golden-brown polenta on each plate. Divide the arugula evenly over each plate, creating a bed for the shrimp. Add the cooked shrimp over the polenta slices. Spoon the warmed Roasted Garlic Parmesan sauce generously over the shrimp and polenta. Finish each plate by sprinkling the remaining lemon zest and toasted pine nuts on top. Serve immediately and enjoy!

Expert Tips & Tricks

• Pre-Cooking Efficiency: While the polenta is baking, prepping all of your ingredients such as chopping the garlic and tomato will ensure a smoother cooking process.
• Don’t Overcook the Shrimp: Shrimp cooks very quickly. Overcooked shrimp becomes rubbery and tough. Watch it closely and remove it from the oven as soon as it turns pink and opaque.
• Toasting Pine Nuts: Toasting pine nuts enhances their flavor and texture. Keep a close eye on them, as they burn easily.
• Spice It Up: For an extra kick, add a pinch more red pepper flakes to the shrimp mixture.
• Lemon Zest Hack: Zest your lemon before juicing it. It’s much easier to zest a firm lemon than a squishy one!

Serving & Storage Suggestions

Serve Nonnie Luciano’s Old Country “Shrimp ‘n’” immediately for the best flavor and texture. The crisp polenta and tender shrimp are best enjoyed fresh from the oven.

If you have any leftovers, store them in an airtight container in the refrigerator. The shrimp is best consumed within 1-2 days. The polenta can be stored separately for up to 3 days.

To reheat, gently warm the polenta in a preheated oven at 350°F (175°C) until heated through and slightly crispy. Reheat the shrimp and sauce in a saucepan over low heat, stirring frequently, until warmed through. Avoid overheating the shrimp, as it can become tough. Assemble the dish as described above before serving.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	291.2 kcal	N/A
Calories from Fat	N/A	N/A
Total Fat	21.7 g	33%
Saturated Fat	3 g	15%
Cholesterol	146.2 mg	48%
Sodium	706.3 mg	29%
Total Carbohydrate	6.3 g	2%
Dietary Fiber	1.3 g	5%
Sugars	2.1 g	N/A
Protein	19.2 g	38%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

• Gluten-Free: Ensure your polenta is certified gluten-free.
• Vegetarian: Substitute the shrimp with grilled halloumi cheese or large portobello mushroom slices marinated in a similar mixture as the shrimp.
• Spice Level: Adjust the amount of red pepper flakes to your liking. You can also add a pinch of cayenne pepper to the sauce for an extra kick.
• Herb Variations: Experiment with different herbs in the sauce. Fresh oregano or thyme would be delicious additions.
• Seasonal Tomatoes: Use fresh, ripe tomatoes when they are in season for the best flavor. Cherry tomatoes would also work well.

FAQs (Frequently Asked Questions)

Q: Can I use pre-cooked shrimp to save time?
A: While you can use pre-cooked shrimp, it’s best to cook it fresh for optimal texture and flavor. If using pre-cooked, add it to the sauce at the very end just to warm it through.

Q: Can I make the polenta ahead of time?
A: Yes, you can slice and brush the polenta with olive oil ahead of time. Store it in the refrigerator until ready to bake. This can save you time on the day of.

Q: What if I can’t find Ragú® Roasted Garlic Parmesan Pasta Sauce?
A: You can substitute it with another jarred parmesan pasta sauce, or make your own homemade parmesan sauce.

Q: How do I know when the pine nuts are toasted enough?
A: The pine nuts should be lightly golden brown and fragrant. Watch them closely, as they can burn quickly. Remove them from the heat as soon as they reach the desired color.

Q: Can I use frozen shrimp for this recipe?
A: Yes, you can use frozen shrimp. Just be sure to thaw it completely and pat it dry before marinating it.

Final Thoughts

Nonnie Luciano’s Old Country “Shrimp ‘n’” is more than just a recipe—it’s a celebration of heritage, flavor, and the joy of sharing a delicious meal with loved ones. The combination of creamy polenta, succulent shrimp, and rich parmesan sauce is a symphony of textures and tastes that will transport you straight to the Italian countryside. So, gather your ingredients, channel your inner Nonnie, and prepare to create a dish that will become a cherished family favorite. I encourage you to try this recipe and share your own variations and experiences. Buon appetito!