Cast-Iron Shrimp & Cannellini Bean Ragù over Creamy Polenta

In a medium saucepan over high heat, bring 3 cups of the low-sodium chicken broth and 1 cup of water to a boil. Slowly whisk in 1 cup of dry polenta in a steady stream to prevent clumping.

Reduce the heat to low, cover the saucepan, and let simmer for 25 to 30 minutes, stirring vigorously every 5 minutes to ensure a smooth texture.

While the polenta cooks, rinse and drain 15 oz of canned cannellini beans. Peel and finely chop 1 medium shallot. Mince 4 cloves of garlic. Wash 1.5 cups of cherry tomatoes and leave them whole. Wash and dry 2 cups of fresh baby spinach. Slice 1/4 cup of fresh basil into thin ribbons (chiffonade). Zest and juice 1 fresh lemon.

Pat 1 lb of raw shrimp completely dry with paper towels. Season the shrimp with 1/2 tsp of salt, 1/4 tsp of black pepper, and 1/2 tsp of dried oregano.

Heat 1 tbsp of olive oil in a large cast-iron skillet over medium-high heat. Add the seasoned shrimp in a single layer and sear without moving for 1.5 to 2 minutes. Flip and sear for another 1 to 2 minutes until pink and opaque. Transfer the shrimp to a plate and set aside.

Add 1 tsp of olive oil to the same skillet. Add 1.5 cups of whole cherry tomatoes. Cook undisturbed for 3 minutes until they begin to blister and char, then toss and cook for another 2 minutes until they start to soften and burst.

Reduce the heat to medium. Add the chopped shallot and minced garlic to the skillet with the tomatoes. Sauté for 2 minutes until fragrant. Stir in 2 tbsp of tomato paste and the remaining 1/2 tsp of dried oregano, cooking for 1 minute while stirring constantly to caramelize the paste.

Pour the remaining 1 cup of chicken broth into the skillet, using a wooden spoon to scrape up all the browned bits (fond) from the bottom of the pan. Stir in the drained cannellini beans.

Use the back of your wooden spoon to mash about 1/4 cup of the beans against the side of the skillet. This releases their starches and naturally thickens the ragù. Simmer the mixture for 5 minutes until it reduces to a rich, saucy consistency.

Stir 2 cups of fresh baby spinach, 1 tbsp of the fresh lemon juice, and 1 tsp of lemon zest into the ragù. Cook for 1 to 2 minutes until the spinach is wilted.

Return the cooked shrimp and any accumulated plate juices back into the skillet, tossing gently for 1 minute to warm them through. Remove from heat and season with salt and black pepper to taste.

Finish the polenta by stirring in 1 cup of low-fat milk, 1/2 tsp of salt, and 1/4 tsp of black pepper until creamy and hot.

To serve, ladle the creamy polenta into four shallow bowls. Spoon the warm shrimp and cannellini bean ragù over the top, and garnish with the fresh basil chiffonade.