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Oh how I love this extra saucy, extra delicious basil pomodoro shrimp. It’s quick, simple, easy, so good, summery, and the perfect way to use all the end of summer tomatoes, corn, and herbs that are flooding the markets right now. If you need a quick weeknight dinner full of color and flavor, make this shrimp. It will not disappoint.

overhead photo of Basil Pomodoro Shrimp with Creamed Corn Polenta

Are you sick of tomatoes and corn yet? I know I’ve been sharing a lot of fresh tomato, corn, and peach recipes this past month, but you guys, I’m truly up to my ears in tomatoes and herbs, as the garden is just overflowing right now. We didn’t grow any corn, so no excuse for that, other than the fact that it seems to take up an entire corner of the market, and it’s cheap, and delicious!

I’m really hoping that you guys are feeling the same, and are looking for recipes that will use up all this amazing summer produce, and still be delicious, different, and fun.

Plus, as much as I am looking forward to fall, I’m not really ready to let go of summer, or to start sharing fall recipes just yet. My goal is to embrace the end of summer. Which can be super hard, since fall will forever be my favorite, but I’m seizing the challenge!

Basil Pomodoro sauce in skillet with basil on top

Before I left for my LA trip the other week, I was determined to use up everything I had in my fridge, pantry, and as much from the garden as possible.

The last two weeks we’ve had a serious fruit fly issue, so I didn’t want to leave anything on the counter or in the fridge that could bring on more flies.

And yes, I know that sounds so gross, but fruit flies are just something you have to be mindful of this time of year, right? Older bananas were the culprit this time. Anyone have tips for getting rid of fruit flies? They seem to be sticking around, and I’m not going to lie, it is one of the most annoying things in the world. I’ve now been keeping the bananas in the fridge and you know what? I do not like cold bananas (or tomatoes, or avocados), not my thing. Fruit flies just be gone already!

Moving on…

Basil Pomodoro sauce in skillet

This recipe is quick and simple and perfect, so there’s not too much to go on and on about. But don’t let that fool you, this recipe is 110% delicious.

Here are the details:

Start with the shrimp. You’ll need lots of fresh cherry tomatoes for the sauce. You can use a mix of colors, but I actually just went with mostly red tomatoes. I wanted my sauce to have a really nice, deep dark red color, but again, use what you have. As long as the tomatoes are good, you’ll end up with a great sauce.

Because the sauce is so simple, it’s very important to use really good quality ingredients. So find some super ripe and juicy tomatoes, fresh garlic, and good basil. Quality is key here.

Start off by adding the tomatoes to a hot skillet, along with olive oil and garlic, and let them cook until they burst. The juice from the tomatoes will create the sauce. Add a little wine and simmer until the sauce thickens. Add the shrimp and lots of fresh basil.

DONE. That’s it.

overhead close up photo of Basil Pomodoro Shrimp with Creamed Corn Polenta

While the sauce is simmering away, make the polenta. And yes, you NEED the polenta, so don’t even think about skipping it. It’s buttery, creamy, and so perfect with the shrimp. Kind of like shrimp and grits, but better.

Now, spoon the shrimp over the polenta and eat.

You see? Simple, but delicious, pretty healthy, and a great dish for the end of summer. Who is in? Cool. Cool. Shrimp and polenta it is!

close up photo of Basil Pomodoro Shrimp with Creamed Corn Polenta

If you make this pomodoro shrimp with creamed corn polenta, please be sure to leave a comment and/or give this recipe a rating! I love hearing from you guys and always do my best to respond to each and every one of you. And of course, if you do make this recipe, don’t forget to also tag me on Instagram so I can see! Looking through the photos of recipes you all have made is my favorite!

Basil Pomodoro Shrimp with Creamed Corn Polenta

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6
Calories Per Serving: 626 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.




  • 1. In a large skillet set over medium heat, add 1 tablespoon olive oil. When the oil shimmers, add the shrimp and season with salt and pepper. Cook until pink, about 2-3 minutes per side and cooked through. Remove from the skillet to a plate.
    2. Working with the same skillet set over medium heat, add the remaining olive oil. When the oil shimmers, add the tomatoes, garlic, crushed red pepper flakes, and a pinch each of salt and pepper. Cook until the tomatoes begin to pop, about 5 minutes. Pour in the wine and 1/2 cup water and continue cooking another 8-10 minutes, until the tomatoes have broken down and a sauce has formed. Remove from the heat and stir in the basil and shrimp. 
    3. Meanwhile, make the polenta. Melt the butter in a large skillet set over high heat. Add the corn, thyme, and a pinch each of salt and pepper and cook 5 minutes or until the corn is golden. Add 1 cup water and the milk. Bring to a low boil. Slowly whisk in the polenta, stirring, until the polenta is soft and thick, about 5 minutes. Season with salt and pepper.
    4. To serve, divide the polenta among bowls and spoon the shrimp overtop. Enjoy! 
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  1. 5 stars
    Wonderful creative recipe. I “skinny” it for my own needs–ie no butter or oil used, and “cheated” and used a roll of polenta that I added milk and some broth to that to get it creamy, I steamed the corn on its own so could control how much I added to my plate. I used those Wonder grape tomatoes that are all colors and it was wonderful, and added wine and some broth but no water. We thought this was better then anything could out. Thank You! This is going into a favorite catagory!

    1. Hey Frances,
      Happy Friday!!🌻 I am so glad to hear that this recipe was enjoyed, thanks so much for trying it and sharing your review:) xT

  2. Polenta part says to add water but there’s no water listed in polenta recipe? Do I use water and milk or just milk?

    1. Hey Susan,
      Water is never listed as an ingredient, you can follow the recipe as instructed and use water and milk. Please let me know if you give the recipe a try, I hope you love it! xTieghan

  3. 5 stars
    This is a favorite meal of mine. I used my homegrown tomatoes and basil. So delicious. I made enough polenta to have leftovers. Love it for breakfast with a poached egg on top

    1. Hey Debbie,
      Thanks so much for making this recipe, I am delighted to hear that it was enjoyed! Have the best weekend:) xTieghan

  4. This looks delish! Love your book. I have given it to both my girls. Would a white fish substitute well with these flavors? I am allergic to shellfish.

    1. Hey Tiffany,
      Yes, I think a mild white fish would work well here. I hope you love the recipe, please let me know if you have any other question. Happy Holidays! xTieghan

  5. So incredibly delish! The tomato and fresh basil make this. I have been using Half Baked Harvest recipes exclusively for dinners the past few weeks and my family is blown away. Everything I make is so flavorful and every night they say “this is restaurant quality”! I spend more time making these dishes but it is so worthwhile!

  6. I would love to try this but my husband won’t eat hot shrimp ?‍♀️. Could I make it with chicken instead?

    1. Hey Siobhan,
      Sure chicken would be great! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  7. 5 stars
    LOVED this recipe! Thank you so much! I made it tonight, and my mom doesn’t love the little tomato skins so I put the sauce in the blender after cooking and before adding the basil and she was very happy. Obviously it’s two years later so I hope you found a great solution, but just in case, for fruit flies I’ve had luck with a cup of white wine + half an old banana in it, then cover the cup with plastic wrap and poke some holes in it.

  8. 5 stars
    This recipe is quick and easy…and delicious! It makes a wonderful, thick tomato sauce and it goes so well with the shrimp over the polenta. Corn was not in season when i made it but I used thawed frozen corn and it worked very well. Cover as much of your stove/counter tops as you can that are nearby and not in use and clean up will be a breeeze!

  9. 4 stars
    I made this when you posted it last summer. It was the first recipe of yours that I tried. Super delicious! Thanks!

  10. Made this tonight. I added cheese to the polenta, and kale to the shrimp. Wonderful updo of the traditional shrimp and grits!