Roasted Shrimp and Tomatoes With Roasted Garlic Parmesan Ragù

There are certain dishes that, even before you take a bite, transport you to a specific time and place. This particular recipe, with its vibrant colors and intoxicating aromas, does just that for me. I first encountered something akin to this on a brisk autumn evening in a cozy Italian trattoria tucked away on a side street. The air was thick with the scent of roasting garlic and simmering tomatoes, a symphony that promised comfort and warmth. When the dish arrived, it was a revelation – the sweetness of the caramelized shrimp playing off the tender, bursting tomatoes, all nestled in a creamy, savory polenta infused with the deep, rich notes of Ragú® Roasted Garlic Parmesan Sauce. It was simple, yet profoundly satisfying, a testament to how a few quality ingredients, treated with care, can create something truly magical. This recipe captures that same essence, a dish that feels both rustic and elegant, perfect for a weeknight treat or an impressive gathering.

Recipe Overview

• Prep Time: 25 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour
• Servings: 4
• Yield: Approximately 4 servings
• Dietary Type: Adaptable (can be made gluten-free by omitting polenta or using gluten-free polenta)

Ingredients

For the Cauliflower Polenta Base:

• 1 head cauliflower
• 4 tablespoons olive oil, divided
• 1 (16 ounce) jar Ragú® Pasta Sauce, roasted garlic parmesan, divided
• 3⁄4 cup uncooked polenta (cornmeal)
• 1 3⁄4 cups water (plus more if needed)
• 1 tablespoon butter

For the Roasted Shrimp and Tomato Topping:

• 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
• Whisk
• Tongs

Instructions

1. Begin by preheating your oven to 425°F (220°C). This initial high heat is crucial for achieving those desirable roasted textures.
2. Prepare the cauliflower: Cut the head of cauliflower into bite-sized florets. Spread them in a single layer on a large rimmed baking sheet. Drizzle with 2 tablespoons of olive oil and season generously with salt and pepper.
3. Roast the cauliflower for 20-25 minutes, or until it is tender when pierced with a fork and has achieved a lovely golden brown hue. The roasting process will concentrate its natural sweetness and give it a delightful depth of flavor.
4. While the cauliflower is roasting, it’s time to start the polenta. Bring the 1 3⁄4 cups of water to a boil in a medium saucepan over medium-high heat. Once boiling, add the 1 tablespoon of butter.
5. As the water heats, begin making the polenta. While whisking gently, slowly pour the 3⁄4 cup of uncooked polenta into the boiling water in a steady stream. This gradual addition and constant whisking prevents lumps from forming.
6. Reduce the heat to low and continue whisking until the polenta has thickened enough that it no longer settles back to the bottom of the pan when you stop stirring. If the polenta becomes too thick during this process, you can add a little more water, a tablespoon at a time, to reach your desired consistency.
7. Continue to cook the polenta over medium heat, stirring occasionally, for 5-7 minutes. Ensure it doesn’t get too thick by adding small amounts of water as necessary.
8. Once the cauliflower has finished roasting, carefully transfer it to a food processor. Add the 1 tablespoon of butter to the food processor with the roasted cauliflower.
9. Process the cauliflower mixture, scraping down the sides of the processor as needed, until it has the texture of smooth grits or a thick polenta.
10. Add about ½ jar of the Ragú® Roasted Garlic Parmesan Sauce to the processed cauliflower mixture. Pulse a few times to combine. Taste and add additional salt and pepper if needed. Set this creamy cauliflower base aside.
11. Now, incorporate the cauliflower mixture into the polenta. Add the prepared cauliflower mixture and the remaining Ragú® Roasted Garlic Parmesan Sauce to the cooked polenta in the saucepan. Stir well to combine all the elements into a rich, flavorful base.
12. Cover the saucepan and keep the polenta warm while you prepare the shrimp and tomatoes.
13. Prepare to roast the shrimp and tomatoes. Arrange the 1 lb of extra-large shrimp in a single layer on a separate rimmed baking sheet.
14. Add the 10 ounces of cherry tomatoes and the 3 minced garlic cloves to the same baking sheet with the shrimp. Drizzle 2 tablespoons of olive oil over all the ingredients on the baking sheet, ensuring everything is lightly coated.
15. Season the shrimp, tomatoes, and garlic with salt and pepper, and toss gently so that the shrimp and tomatoes are evenly coated with the oil and garlic.
16. Return the baking sheet to the preheated oven set at 425°F (220°C). Roast for 7-8 minutes, or until the shrimp are cooked through, opaque, and slightly pink, and the tomatoes are bursting and beginning to char at the edges. Be careful not to overcook the shrimp.
17. Carefully remove the baking sheet from the oven. Immediately add the 2 cups of packed baby arugula to the hot pan.
18. Using tongs, gently toss the arugula with the hot shrimp and tomatoes. The residual heat from the shrimp and tomatoes will cause the arugula to wilt slightly, adding a fresh, peppery counterpoint to the richness of the dish.
19. To serve, spoon a generous portion of the warm polenta onto plates or into shallow bowls.
20. Top the polenta with the roasted shrimp and tomato mixture, ensuring an even distribution of both.
21. Finish by sprinkling the toasted pine nuts over the top for a delightful crunch and nutty flavor. Serve immediately and enjoy.

Expert Tips & Tricks

• Perfectly Roasted Cauliflower: Don’t overcrowd the baking sheet when roasting cauliflower. This ensures it roasts and caramelizes rather than steaming, leading to a deeper, richer flavor for your polenta base.
• Shrimp Doneness: Shrimp cook very quickly. Keep a close eye on them during the final minutes of roasting. They should be opaque and firm, not rubbery. The slight char on the tomatoes is a sign of delicious caramelization.
• Arugula Wilt: Adding the arugula at the very end to the hot shrimp and tomatoes is key. You want it to wilt just slightly, retaining some of its fresh bite, rather than becoming completely limp.
• Pine Nut Toasting: To toast pine nuts, spread them in a single layer in a dry skillet over medium-low heat. Stir or shake the pan frequently until they are fragrant and lightly golden, which takes just a few minutes. Watch them closely as they can burn quickly.

Serving & Storage Suggestions

This dish is best served immediately after preparation, allowing the flavors and textures to shine. To serve attractively, spoon a generous amount of the creamy polenta into shallow bowls or onto wide plates. Arrange the vibrant roasted shrimp and tomato mixture artfully over the polenta. A final sprinkle of toasted pine nuts adds a beautiful visual element and a pleasing crunch.

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. The polenta may thicken considerably upon chilling. To reheat, gently warm the polenta in a saucepan over low heat with a splash of water or broth until creamy, stirring frequently. The shrimp and tomato mixture can be gently reheated in a separate pan or in the microwave at reduced power. Be mindful not to overcook the shrimp during reheating. This dish is best enjoyed fresh, but leftovers can still be quite delicious.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	392 kcal
Calories from Fat	196 kcal
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%

Nutritional values are estimates and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Gluten-Free: If you are looking for a gluten-free option, ensure your polenta is certified gluten-free. The rest of the recipe is naturally gluten-free.
• Vegetarian: For a vegetarian version, omit the shrimp and consider adding roasted vegetables like zucchini, bell peppers, or asparagus to the tomato roasting pan. You could also add a can of drained and rinsed cannellini beans for extra protein.
• Spice Level: For a touch of heat, add a pinch of red pepper flakes to the shrimp and tomato mixture before roasting.
• Herbaceous Notes: Feel free to add fresh herbs like basil or parsley to the arugula mixture after roasting for an extra layer of freshness.

FAQs

Q: Can I make the cauliflower polenta base ahead of time?
A: Yes, the cauliflower polenta base can be made a day in advance and stored in an airtight container in the refrigerator. Reheat gently on the stovetop with a splash of water or broth until creamy.

Q: What kind of shrimp should I use?
A: Extra-large shrimp are recommended for their size and texture, but large shrimp will also work. Ensure they are peeled and deveined for ease of eating.

Q: How do I know when the shrimp is cooked through?
A: Shrimp are cooked when they turn opaque and curl into a C-shape. Overcooked shrimp will curl into a tight O-shape and become tough.

Q: Can I use a different type of pasta sauce?
A: While this recipe is specifically designed for Ragú® Roasted Garlic Parmesan Sauce for its unique flavor profile, you could experiment with other creamy or garlic-infused pasta sauces, adjusting seasoning as needed.

Q: What can I use instead of pine nuts?
A: Toasted slivered almonds or chopped walnuts would be lovely substitutes for pine nuts, offering a similar crunchy texture.

Final Thoughts

This Roasted Shrimp and Tomatoes With Roasted Garlic Parmesan Ragù is more than just a recipe; it’s an experience. It’s a dish that sings with the bright zest of roasted vegetables and the delicate sweetness of perfectly cooked shrimp, all brought together by the comforting embrace of creamy polenta and the robust flavor of Ragú®. It’s the kind of meal that makes you want to gather loved ones around the table, share stories, and savor every single bite. I encourage you to try it, to let its flavors transport you, and to discover the simple magic that happens when good ingredients meet a thoughtful preparation. I’d love to hear about your culinary adventures with this dish – feel free to share your feedback!