Italian Garlic Shrimp and Creamy Polenta (Low-FODMAP)

Ingredients

• 1 lb shrimp
• 1 cup polenta
• 4 cup low sodium chicken broth
• 3 tbsp garlic-infused oil
• 0.25 cup grana padano cheese
• 0.5 lemon
• 0.25 cup fresh basil
• 2 tbsp parsley
• 2 tbsp fresh chives
• 1 tsp salt
• 0.5 tsp black pepper
• 1 italian plum tomato
• 0.25 cup white wine
• 1 cup arugula
• 0.25 tsp red chile pepper
• 1 tbsp unsalted butter

Instructions

1. 1Bring chicken broth to a simmer. Gradually whisk in polenta, stirring constantly. Reduce heat to low and cook, stirring frequently, until creamy and thickened (20-25 minutes), adding water if needed. Stir in Parmesan cheese and unsalted butter, season with 1/2 tsp salt and 1/4 tsp black pepper.
2. 2While polenta cooks, heat 2 tbsp Garlic-Infused Oil in a large skillet over medium-high heat. Add shrimp, season with remaining salt, pepper, and minced Red Chile Pepper. Cook for 2-3 minutes per side until pink and opaque. Remove shrimp and set aside.
3. 3Deglaze the skillet with white wine, scraping up any browned bits. Add diced Italian Plum Tomato and chopped chives; cook for 2 minutes. Return shrimp to the pan, stir in chopped basil and parsley.
4. 4Serve the garlic shrimp and tomato sauce immediately over the creamy polenta. Garnish with fresh arugula and a squeeze of lemon juice.