Bring 4 ½ cups water to a simmer in a large saucepan. Whisk in polenta and salt. Reduce heat to medium-low and cook, whisking often, until polenta thickens and begins to bubble, 5-10 minutes. Whisk in parmesan and butter; keep warm while you cook the shrimp.
Melt ¼ cup butter in a large skillet over medium heat. Add garlic, smoked paprika and chile flakes and cook until fragrant, about a minute. Increase heat to medium-high and add shrimp; season with salt and pepper. Cook on both sides until seared and pink, about 4 minutes total. Stir in remaining tablespoon of butter.
Divide polenta among four shallow bowls. Top each bowl with shrimp and warm butter sauce.
Enter your zip code to find Challenge products near you.
