Directions

In a medium saucepan, bring 5 cups of water to a boil with the sugar.  Whisk in the polenta in a thin stream.  Cook over low heat, stirring constantly, until thickened, about 5 minutes.  Remove from the heat.  Stir in 3 tablespoons of the olive oil and season with salt.  Press a piece of parchment or wax paper directly onto the surface of the polenta and keep warm.

In a large skillet, heat the remaining 3 tablespoons of olive oil.  Add the scallions and crushed red pepper and cook over moderate heat for 1 minute.  Add the tomato paste and cook, stirring, until slightly darkened, about 3 minutes.  Add the wine and 1/4 cup of water and simmer over moderately high heat for 1 minute.  Add the shrimp and simmer, stirring until just cooked through, about 2 minutes.  Stir in the parsley, lemon juice and lemon zest and season with

Rewarm the polenta over moderately high high, whisking constantly.  Spoon a pool of polenta in the center of 8 shallow bowls.  Spoon the shrimp and sauce over and around the polenta and serve right away.