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"1. In a large skillet set over medium heat, add 1 tablespoon olive oil. When the oil shimmers, add&nbsp;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&nbsp;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.&nbsp;3. Meanwhile, make the polenta.&nbsp;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&nbsp;water and the milk. Bring to a low boil.&nbsp;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!&nbsp;"
<https://www.halfbakedharvest.com/pomodoro-shrimp/>