Shrimp & Grits Pasta

Ingredients

• 200 g large shrimp, peeled and deveined
• 150 g linguine pasta
• 100 g stone-ground grits
• 50 g sharp cheddar cheese, grated
• 2 tbsp unsalted butter
• 120 ml heavy cream
• 1 tbsp Cajun seasoning blend
• 2 garlic cloves, minced
• 1 tbsp olive oil
• 1 tbsp fresh parsley, chopped(optional)
• to taste salt(optional)
• to taste black pepper(optional)

Instructions

1. 1

   Cook the linguine in a large pot of salted boiling water until al dente, about 9-10 minutes; drain and set aside.

2. 2

   In a saucepan, bring 300 ml water to a boil, whisk in the grits, reduce heat, and simmer, stirring frequently, for 10‑12 minutes until thickened.

3. 3

   Stir the heavy cream, butter, and grated cheddar into the cooked grits; season with a pinch of salt and pepper, then keep warm over low heat.

4. 4

   While the grits cook, toss the shrimp with Cajun seasoning, garlic, and a drizzle of olive oil.

5. 5

   Heat a skillet over medium‑high heat; add the seasoned shrimp and sauté 2‑3 minutes per side until pink and opaque; remove shrimp and set aside.

6. 6

   Add the cooked linguine to the same skillet, toss briefly to coat with any remaining oil and spices, then combine with the shrimp and creamy grits.

7. 7

   Serve immediately, garnished with chopped parsley if desired.