Roasted Shrimp and Tomatoes With Roasted Garlic Parmesan Ragù

The first time I had roasted shrimp, it was on a balmy summer evening at a little trattoria overlooking the Amalfi Coast. The air was thick with the scent of lemon trees and the sound of waves crashing against the shore. What I remember most vividly was the concentrated sweetness of the shrimp, intensified by the roasting process. Combined with ripe, juicy tomatoes and a hint of garlic, it was pure Mediterranean magic, a memory I’ve tried to recapture in my own kitchen ever since. This recipe, with its creamy polenta and flavorful Ragú sauce, comes delightfully close.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Servings: 4
• Yield: 4 servings
• Dietary Type: Gluten-Free

Ingredients

• 1 head cauliflower
• 4 tablespoons olive oil, divided
• 1 (16 ounce) jar Ragú® Pasta Sauce, roasted garlic parmesan cheese, divided
• 3⁄4 cup uncooked polenta (cornmeal)
• 1 3⁄4 cups water (plus more if needed)
• 1 tablespoon butter
• 1 lb shrimp, extra large, peeled, deveined
• 10 ounces cherry tomatoes
• 3 garlic cloves, minced
• 2 cups baby arugula, packed
• 2 tablespoons pine nuts, toasted

Equipment Needed

• Large rimmed baking sheet
• Food processor
• Medium saucepan
• Tongs

Instructions

1. Preheat oven to 425°F (220°C). Cut 1 head of cauliflower into florets and spread in one layer on a large rimmed baking sheet.
2. Drizzle with 2 tablespoons of olive oil and season with salt and pepper. Roast for 20-25 minutes, or until cauliflower is tender and golden brown. Keep a close eye to avoid burning; tenderness is key.
3. Transfer cauliflower to a food processor and add 1 tablespoon of butter. Process, scraping sides of processor as needed, until cauliflower has the texture of smooth grits or polenta.
4. Add about ½ jar of the Ragú Roasted Garlic Parmesan Sauce and pulse to combine. Add additional salt and pepper to taste. Set aside. If the mixture seems too thick, add a tablespoon of water at a time until you reach the desired consistency.
5. While the cauliflower is roasting, make the polenta. Bring the water to a boil in a medium saucepan over medium high heat. Add 1 tablespoon of butter.
6. While whisking gently, pour the polenta into the boiling water in a steady stream. This prevents clumping, ensuring a smooth texture.
7. Turn down the heat to low and continue whisking until the polenta has thickened enough that it doesn’t settle back on the bottom of the pan when you stop stirring. Add additional water if polenta gets too thick.
8. Cook polenta for 5-7 minutes over medium heat, stirring occasionally, making sure polenta doesn’t get too thick, adding small amounts of water, if necessary. The polenta should be smooth and creamy.
9. Add the remaining Ragú Roasted Garlic Parmesan Sauce and the prepared cauliflower to the cooked polenta and stir well. Cover and keep warm. This ensures the polenta remains at an ideal serving temperature.
10. Next, roast the shrimp and tomatoes. Spread the shrimp on a rimmed baking sheet.
11. Add the tomatoes and the minced garlic to the baking sheet and drizzle 2 tablespoons of olive oil over all.
12. Season with salt and pepper and toss so that the shrimp and tomatoes are coated with the oil and garlic.
13. Roast at 425 degrees F (220°C) for 7-8 minutes, or until shrimp is cooked through and tomatoes are bursting and starting to char. Don’t overcook the shrimp; they should be pink and opaque.
14. Remove the shrimp and tomatoes from the oven and add the arugula to the pan.
15. Using tongs, toss the arugula with the hot shrimp and tomatoes so that it wilts slightly. The residual heat will gently soften the arugula, adding a peppery note.
16. To serve, spoon some polenta onto a plate or into a shallow bowl.
17. Top with the shrimp and tomato mixture.
18. Sprinkle with pine nuts and serve.

Expert Tips & Tricks

• To intensify the flavor of the roasted garlic, try roasting whole garlic cloves alongside the tomatoes. Once softened, squeeze the roasted garlic cloves into the pan before tossing with arugula.
• For a creamier polenta, substitute milk or broth for some of the water.
• If you don’t have pine nuts, slivered almonds or chopped walnuts make a great alternative. Toast them for extra flavor.
• To ensure the shrimp cook evenly, pat them dry with paper towels before roasting. This helps them caramelize properly.
• Don’t overcrowd the baking sheet when roasting the shrimp and tomatoes; this will steam them instead of roasting them. Use two baking sheets if necessary.

Serving & Storage Suggestions

Serve the roasted shrimp and tomatoes with the creamy polenta immediately for the best flavor and texture. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm the polenta in a saucepan over low heat, adding a splash of water or broth to loosen it. Reheat the shrimp and tomato mixture in a skillet or microwave until heated through. Avoid over-reheating, as this can make the shrimp tough. While freezing is not recommended due to the potential for textural changes in the shrimp and polenta, if necessary, freeze in an airtight container for up to 1 month. Thaw completely before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	392 kcal	N/A
Calories from Fat	196 g	50%
Total Fat	21.9 g	33%
Saturated Fat	4.3 g	21%
Cholesterol	150.5 mg	50%
Sodium	729.4 mg	30%
Total Carbohydrate	30.4 g	10%
Dietary Fiber	5.8 g	23%
Sugars	5.2 g	20%
Protein	21.8 g	43%

Variations & Substitutions

• Spicy Shrimp: Add a pinch of red pepper flakes to the shrimp and tomato mixture before roasting for a touch of heat.
• Lemon Herb Variation: Toss the roasted shrimp and tomatoes with fresh lemon juice and chopped herbs like parsley, basil, or oregano for a bright and flavorful twist.
• Creamy Parmesan Polenta: For an even richer polenta, stir in grated Parmesan cheese and a dollop of mascarpone cheese at the end of cooking.
• Vegetarian Option: Substitute the shrimp with grilled halloumi cheese or roasted chickpeas for a delicious vegetarian meal.
• Seasonal Tomatoes: Use different varieties of tomatoes depending on the season. Heirloom tomatoes in the summer or grape tomatoes in the winter both work well.

FAQs (Frequently Asked Questions)

Q: Can I use frozen shrimp for this recipe?
A: Yes, you can use frozen shrimp. Ensure they are completely thawed and patted dry before roasting to ensure they caramelize properly.

Q: Can I prepare the polenta ahead of time?
A: Yes, you can prepare the polenta a few hours in advance. Reheat it gently over low heat, adding a little water or broth to loosen it up.

Q: What if I don’t have Ragú Roasted Garlic Parmesan Sauce?
A: You can use another tomato-based pasta sauce and stir in some roasted garlic and Parmesan cheese for a similar flavor profile.

Q: Can I add other vegetables to the roasted shrimp and tomatoes?
A: Absolutely! Bell peppers, zucchini, or onions would be delicious additions. Just be sure to adjust the roasting time accordingly.

Q: Is this dish gluten-free?
A: Yes, this dish is naturally gluten-free, as it uses polenta instead of wheat-based pasta.

Final Thoughts

This Roasted Shrimp and Tomatoes with Roasted Garlic Parmesan Ragú is a celebration of simple, fresh ingredients transformed into a comforting and flavorful meal. The combination of sweet roasted shrimp, juicy tomatoes, and creamy polenta is sure to delight your taste buds. Don’t be afraid to experiment with variations and substitutions to make it your own. Share your creations and feedback – I can’t wait to see what delicious twists you come up with! Pair this delightful dish with a crisp white wine, like a Pinot Grigio, for an unforgettable dining experience. Buon appetito!