Shrimp and Pancetta on Polenta

Ingredients

• 14 ounces canned tomatoes diced canned
• 1 tablespoon flat-leaf parsley chopped
• 2  garlic cloves minced
• 3 tablespoons olive oil extra-virgin divided
• 0.3 pound pancetta chopped
• 0.5 cup polenta instant
• 0.3 teaspoon pepper flakes red hot
• 1 pound shrimp cleaned

Equipment

• bowl
• frying pan
• sauce pan

Directions

1. Cook polenta according to package instructions in a heavy medium saucepan until thickened and creamy, about 5 minutes.
2. Remove from heat and season with salt, then cover.
3. Cook pancetta, garlic, and red pepper flakes in 2 tablespoon oil in a 12-inch heavy skillet over medium heat, stirring, until garlic is pale golden, 2 to 3 minutes.
4. Add tomatoes with their juice and simmer until liquid is reduced to about 1/4 cup, 6 to 8 minutes.
5. Add shrimp and cook, stirring occasionally, until shrimp are just cooked through, about 3 minutes. Season with salt.
6. Spoon polenta into shallow bowls and top with shrimp mixture.
7. Drizzle with remaining tablespoon oil, season with pepper, and sprinkle with parsley.