Lina's Recipes, New york, New City, NY (2026)

09/30/2026

Cream Cheese Corn Casserole

A rich, creamy, and comforting corn casserole made with sweet corn, cream cheese, butter, and a golden cheesy topping. Perfect as a holiday side dish or an easy family dinner accompaniment.

Ingredients
4 cups corn kernels, fresh or frozen and thawed
8 oz cream cheese, softened
½ cup unsalted butter, melted
½ cup sour cream
½ cup whole milk
2 tbsp all-purpose flour
1 tbsp granulated sugar
½ tsp garlic powder
½ tsp onion powder
½ tsp salt
¼ tsp black pepper
1 cup shredded sharp cheddar cheese
2 tbsp chopped fresh parsley
Instructions
Preheat the oven
Heat oven to 375°F (190°C). Lightly grease a 9×9-inch baking dish.
Make the creamy mixture
In a large bowl, beat the softened cream cheese until smooth. Add melted butter, sour cream, milk, flour, sugar, garlic powder, onion powder, salt, and black pepper. Mix until creamy.
Add the corn
Fold in the corn and ½ cup of the shredded cheddar cheese until evenly combined.
Fill the baking dish
Transfer the mixture to the prepared baking dish and spread evenly.
Add the cheese topping
Sprinkle the remaining cheddar cheese evenly over the top.
Bake
Bake uncovered for 30–35 minutes, until hot and bubbling around the edges and the top is lightly golden.
Finish
Let the casserole rest for 5–10 minutes. Garnish with fresh parsley and serve warm.
Chef's Tips
For the best texture, use full-fat cream cheese.
Frozen corn works beautifully; thaw and drain it well first.
For extra sweetness, use fresh summer corn when available.
Add diced jalapeño for a little heat.
A combination of cheddar and Monterey Jack makes the topping especially melty.

Prep time: 10 minutes
Bake time: 30–35 minutes
Total time: About 45 minutes
Servings: 6–8

09/30/2026

Creamy Alfredo Seafood Pasta with Shrimp and Broccoli

Tender shrimp, fresh broccoli, and perfectly cooked pasta tossed in a rich homemade garlic Parmesan Alfredo sauce. Creamy, comforting, and packed with flavor, this is an easy dinner that feels restaurant-worthy.

Ingredients

For the pasta

12 oz fettuccine or linguine
1 lb large shrimp, peeled and deveined
2 cups broccoli florets
1 tbsp olive oil
1 tbsp butter
4 cloves garlic, minced
1 cup heavy cream
½ cup whole milk
1 cup freshly grated Parmesan cheese
½ tsp Italian seasoning
¼ tsp black pepper
½ tsp salt, or to taste
¼ tsp red pepper flakes, optional
½ cup reserved pasta water
2 tbsp fresh parsley, chopped
Extra Parmesan for serving
Lemon wedges, optional
Instructions
Cook the pasta
Bring a large pot of salted water to a boil. Cook the pasta until al dente. Reserve ½ cup of pasta water, then drain.
Blanch the broccoli
Add the broccoli to boiling water during the last 2–3 minutes of the pasta cooking time. Drain with the pasta.
Cook the shrimp
Pat the shrimp dry and season lightly with salt and pepper. Heat olive oil and butter in a large skillet over medium-high heat. Add the shrimp and cook for about 2 minutes per side, until pink and opaque. Remove and set aside.

Make the garlic Alfredo sauce
Reduce the heat to medium. Add the minced garlic to the same skillet and cook for 30–60 seconds until fragrant.

Pour in the heavy cream and whole milk. Add Italian seasoning, black pepper, and optional red pepper flakes. Simmer gently for 2–3 minutes.

Add Parmesan
Lower the heat and gradually stir in the freshly grated Parmesan until the sauce becomes smooth and creamy. Add a little reserved pasta water if needed to reach the desired consistency.
Combine
Add the pasta, broccoli, and shrimp to the skillet. Toss gently until everything is coated in the Alfredo sauce.
Finish
Sprinkle with fresh parsley and additional Parmesan. Add a small squeeze of lemon if desired.
Chef's Tips
Pat the shrimp completely dry before cooking for better browning.
Don't overcook the shrimp; they should be just opaque and tender.
Freshly grated Parmesan creates a smoother Alfredo sauce.
Keep the sauce at a gentle simmer rather than a hard boil.
Add pasta water gradually until the sauce clings beautifully to the pasta.

Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
Servings: 4–6

09/30/2026

Garlic Parmesan Chicken Pasta

Tender golden chicken, creamy garlic Parmesan sauce, and pasta coated in every bit of that rich, savory flavor. This is the kind of dinner that disappears quickly from the table.

Ingredients

For the chicken

1½ lb boneless, skinless chicken breasts
1 tbsp olive oil
1 tbsp butter
1 tsp garlic powder
½ tsp Italian seasoning
½ tsp paprika
½ tsp salt
¼ tsp black pepper

For the pasta

12 oz penne or fettuccine
1 tbsp butter
5 cloves garlic, minced
1 cup heavy cream
½ cup whole milk
1 cup freshly grated Parmesan cheese
½ tsp Italian seasoning
¼ tsp black pepper
½ cup reserved pasta water, as needed
2 tbsp chopped fresh parsley
Instructions
Cook the pasta
Bring a large pot of salted water to a boil. Cook the pasta until al dente according to the package directions. Reserve ½ cup of pasta water, then drain.
Season the chicken
Slice the chicken breasts into bite-size pieces. Season with garlic powder, Italian seasoning, paprika, salt, and black pepper.
Brown the chicken
Heat olive oil and butter in a large skillet over medium-high heat. Add the chicken and cook for about 5–7 minutes, turning occasionally, until golden brown and cooked through. Remove the chicken and set aside.
Build the garlic sauce
Reduce the heat to medium. Add 1 tbsp butter to the same skillet, then add the minced garlic. Cook for about 30–60 seconds until fragrant, without letting it brown.
Make it creamy
Pour in the heavy cream and whole milk. Stir in Italian seasoning and black pepper. Simmer gently for 2–3 minutes.
Add Parmesan
Lower the heat and gradually stir in the Parmesan until melted and smooth. If the sauce becomes too thick, add a little reserved pasta water.
Combine everything
Add the cooked pasta and chicken back to the skillet. Toss gently until the pasta is completely coated in the creamy garlic Parmesan sauce.
Finish and serve
Sprinkle with fresh parsley and a little extra Parmesan. Serve immediately while hot and creamy.
Chef's Tips
Freshly grated Parmesan melts much more smoothly than pre-shredded cheese.
Do not boil the cream sauce aggressively after adding Parmesan; gentle heat helps keep it smooth.
Save pasta water before draining. The starch helps loosen and emulsify the sauce.
For extra flavor, let the chicken develop a deep golden crust before turning it.
Fettuccine, penne, rigatoni, or linguine all work well.

Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
Servings: 4–6

09/29/2026

Tortilla Lasagna Layered Meat Cake

Forget traditional lasagna for a night and try this loaded tortilla version.

Layers of seasoned beef, black beans, salsa, creamy cheese and soft tortillas are baked together until the top is golden and bubbling. Slice it like a savory cake and watch those layers come apart.

Ingredients

For the meat filling

1 1/2 lb ground beef
1 tbsp olive oil
1 small yellow onion, finely diced
3 cloves garlic, minced
1 red bell pepper, diced
1 tbsp tomato paste
1 cup crushed tomatoes
1 tbsp chili powder
2 tsp ground cumin
1 tsp smoked paprika
1 tsp dried oregano
1/2 tsp salt
1/2 tsp black pepper
1/4 tsp cayenne, optional
1 can (15 oz) black beans, drained and rinsed

For layering

8–10 large flour tortillas, about 8 inches
2 cups shredded Mexican cheese blend
1 cup shredded Monterey Jack
1/2 cup sour cream
1/2 cup salsa

For topping

1/2 cup shredded cheese
Fresh cilantro, chopped
Diced tomatoes
Sliced green onions
Sour cream, for serving
Instructions

1. Prepare the meat filling

Heat olive oil in a large skillet over medium-high heat.

Add the ground beef and cook for 6–8 minutes, breaking it into small pieces until browned.

Add onion and bell pepper. Cook for another 4–5 minutes until softened.

Add garlic and tomato paste and cook for 1 minute.

Stir in crushed tomatoes, chili powder, cumin, smoked paprika, oregano, salt, black pepper and cayenne.

Simmer for 8–10 minutes, until the mixture is thick rather than watery.

Fold in the black beans and remove from heat.

2. Prepare the pan

Preheat oven to 375°F (190°C).

Lightly grease a 9-inch springform pan or deep round baking dish.

Place one tortilla in the bottom.

If your tortillas are slightly smaller than the pan, that's fine—the filling will fill the gaps.

3. Build the layers

Spread a thin layer of meat mixture over the tortilla.

Add a little salsa, a few small spoonfuls of sour cream and a layer of shredded cheese.

Place another tortilla on top.

Repeat the layers until all the meat mixture and tortillas are used.

Finish with a tortilla on top, then cover with the remaining shredded cheese.

4. Bake

Cover loosely with aluminum foil and bake for 25 minutes.

Remove the foil and bake for another 15–20 minutes, until the cheese is melted, bubbling and lightly golden.

For a darker top, broil for 1–2 minutes, watching carefully.

5. Rest and slice

Let the tortilla lasagna rest for 15–20 minutes before removing it from the pan.

This is important because it allows the layers to set and makes clean slices possible.

Garnish with cilantro, tomatoes and green onions.

Serve with sour cream and extra salsa.

Chef Tips
Cook the meat mixture until fairly thick; excess liquid can make the tortillas soggy.
Don't overload each layer with filling. Thin, even layers create a more stable "cake."
A springform pan gives the cleanest presentation.
Let it rest before slicing so the cheese and filling have time to set.
For extra flavor, add corn, jalapeños or roasted green chiles between the layers.
For a spicier version, use pepper Jack cheese and hot salsa.

Prep Time: 25 minutes
Cook Time: 40–45 minutes
Rest Time: 15 minutes
Total Time: About 1 hour 25 minutes
Servings: 8

09/29/2026

Creamy Bacon Spaghetti

Crispy bacon, garlic, Parmesan and a silky cream sauce wrapped around every strand of spaghetti.

It's rich, comforting, incredibly easy to make, and ready in about 30 minutes.

Would you add extra Parmesan on top?

Ingredients
12 oz spaghetti
8 oz bacon, chopped
2 tbsp butter
4 cloves garlic, minced
1 cup heavy cream
1/2 cup whole milk
1 cup freshly grated Parmesan cheese
1/2 tsp Italian seasoning
1/4 tsp black pepper
1/4 tsp red pepper flakes, optional
1/2 tsp salt, or to taste
1/2 cup reserved pasta water
2 tbsp chopped fresh parsley
Extra Parmesan for serving
Instructions

1. Cook the spaghetti

Bring a large pot of salted water to a boil. Cook spaghetti until al dente according to the package directions.

Before draining, reserve about 1/2 cup pasta water.

2. Cook the bacon

While the pasta cooks, place chopped bacon in a large skillet over medium heat.

Cook for 6–8 minutes, stirring occasionally, until crisp and golden.

Transfer about half of the bacon to a plate lined with paper towel. Leave the remaining bacon and about 1–2 tablespoons of bacon fat in the skillet.

3. Build the creamy sauce

Add butter to the skillet.

Add minced garlic and cook for about 30 seconds, just until fragrant.

Pour in the heavy cream and milk. Add Italian seasoning, black pepper and red pepper flakes.

Simmer gently for 2–3 minutes. Do not boil aggressively.

4. Add Parmesan

Reduce the heat to low.

Gradually stir in the Parmesan until melted and the sauce becomes smooth and creamy.

If the sauce is too thick, add a little reserved pasta water.

5. Combine

Add the drained spaghetti directly to the skillet.

Toss continuously for 1–2 minutes, allowing the sauce to coat every strand.

Add the cooked bacon and toss again.

Taste and adjust the salt carefully because the bacon and Parmesan are already salty.

6. Serve

Transfer immediately to serving plates.

Top with the reserved crispy bacon, freshly grated Parmesan and chopped parsley.

Add a little black pepper and serve hot.

Chef Tips
Reserve pasta water before draining; its starch helps create a silky sauce.
Freshly grated Parmesan melts much better than pre-shredded cheese.
Keep the heat low when adding Parmesan to prevent the sauce from becoming grainy.
Cook the spaghetti just until al dente so it stays firm in the creamy sauce.
For extra garlic flavor, add one additional clove.
A small squeeze of lemon juice at the end can balance the richness.

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4

09/28/2026

Crispy Garlic Parmesan Potato Wedges

Golden, crispy on the outside, fluffy in the middle, and loaded with garlic, herbs and Parmesan.

Serve them with creamy garlic dipping sauce for the perfect side dish or snack.

Ingredients

For the potato wedges

4 large russet potatoes
3 tbsp olive oil
1 tsp garlic powder
1 tsp paprika
1 tsp Italian seasoning
1/2 tsp onion powder
1/2 tsp salt
1/2 tsp black pepper
1/3 cup finely grated Parmesan cheese
1 tbsp chopped fresh parsley

For the creamy dipping sauce

1/2 cup mayonnaise
1/4 cup sour cream
1 small garlic clove, finely grated
1 tbsp lemon juice
1 tbsp chopped parsley
1/4 tsp garlic powder
Salt and black pepper to taste
Instructions

1. Prepare the potatoes

Preheat oven to 425°F (220°C).

Wash the potatoes thoroughly and cut each potato lengthwise into 6–8 thick wedges.

For extra crispiness, soak the wedges in cold water for 20–30 minutes. Drain and dry them very well with a clean towel.

2. Season

Place the dry potato wedges in a large bowl.

Add olive oil, garlic powder, paprika, Italian seasoning, onion powder, salt and black pepper. Toss until evenly coated.

Add the Parmesan and toss again.

3. Arrange

Line a large baking sheet with parchment paper.

Arrange the wedges in a single layer with the cut sides facing down. Leave space between them so they roast instead of steaming.

4. Bake

Bake for 25 minutes.

Flip the wedges and bake for another 15–20 minutes, until deeply golden brown and crisp around the edges.

For extra browning, broil for 1–2 minutes at the end, watching carefully.

5. Make the sauce

Mix mayonnaise, sour cream, garlic, lemon juice, parsley, garlic powder, salt and pepper in a small bowl.

Refrigerate until ready to serve.

6. Finish

Transfer the hot potato wedges to a serving plate or basket.

Sprinkle with fresh parsley and a little extra Parmesan. Serve immediately with the creamy garlic sauce or ketchup.

Chef Tips
Dry the potatoes extremely well after soaking; moisture is the enemy of crispiness.
Russet potatoes work especially well because they become fluffy inside while developing a crisp exterior.
Don't overcrowd the baking sheet.
For even more crunch, place the wedges on a wire rack over the baking sheet.
Freshly grated Parmesan gives better flavor and browning than pre-shredded cheese.
Serve immediately for the best texture.

Prep Time: 15 minutes
Soaking Time: 30 minutes
Cook Time: 40–45 minutes
Total Time: About 1 hour 30 minutes
Servings: 4–6

09/27/2026

Spooky Eyeball Stuffed Shells

These creepy little eyeballs are actually creamy, cheesy stuffed pasta shells hiding under a layer of rich marinara sauce.

Perfect for a Halloween dinner, party table, or a fun family meal.

Ingredients

For the shells

20–24 jumbo pasta shells
15 oz ricotta cheese
1 cup shredded mozzarella
1/2 cup grated Parmesan
1 large egg
2 cloves garlic, minced
1 tsp Italian seasoning
1/2 tsp salt
1/4 tsp black pepper
2 tbsp chopped fresh parsley

For the sauce

24 oz marinara sauce
1 tbsp olive oil
1 small garlic clove, minced
1/2 tsp Italian seasoning

For the eyeball decoration

20–24 small mozzarella pearls
1 small can sliced black olives
Extra shredded mozzarella, as needed
A few drops of pesto or chopped basil, optional
Instructions

1. Cook the shells

Bring a large pot of salted water to a boil.

Cook the jumbo shells according to the package directions, stopping about 2 minutes before fully al dente.

Drain carefully and let them cool enough to handle.

2. Make the filling

In a large bowl, combine ricotta, 1 cup mozzarella, Parmesan, egg, garlic, Italian seasoning, salt, pepper and parsley.

Mix until smooth and creamy.

3. Prepare the sauce

Heat olive oil in a skillet over medium heat. Add garlic and cook for about 30 seconds.

Add marinara sauce and Italian seasoning. Simmer for 5 minutes.

4. Assemble

Preheat oven to 375°F (190°C).

Spread about 1 cup of marinara sauce across the bottom of a 9×13-inch baking dish.

Fill each cooked shell generously with the ricotta mixture.

Place the stuffed shells open-side up in the baking dish.

Spoon a little additional marinara around the shells, leaving the tops visible.

5. Create the eyeballs

Place one mozzarella pearl on top of each stuffed shell.

Put a small round piece of black olive in the center of each mozzarella pearl to create the pupil.

For a more dramatic effect, add a tiny amount of pesto or finely chopped basil around the olive to create a green iris.

6. Bake

Cover the baking dish loosely with foil and bake for 20 minutes.

Remove the foil and bake another 8–10 minutes, until the cheese is melted and the sauce is bubbling.

For a slightly golden finish, broil for 1–2 minutes, watching carefully.

Let rest for 5 minutes before serving.

Chef Tips
Don't overcook the shells before stuffing; they should remain firm enough to hold their shape.
Pipe the filling into the shells using a zip-top bag with the corner cut off for cleaner results.
Add the mozzarella eyeballs before baking so they soften and melt slightly into the shells.
Use large, evenly sized mozzarella pearls for a more recognizable eyeball shape.
Serve the shells on a dark platter for a stronger Halloween presentation.

Prep Time: 25 minutes
Cook Time: 38–40 minutes
Total Time: About 1 hour 5 minutes
Servings: 6

09/27/2026

Mangga x Pinya

A refreshing tropical dessert combining sweet ripe mango and juicy pineapple with a creamy, lightly tangy filling. Easy to prepare, colorful, and perfect served chilled.

Ingredients

For the fruit

2 large ripe mangoes, peeled and diced
2 cups fresh pineapple, diced small
1 tbsp sugar, optional
1 tbsp fresh lime juice

For the creamy mixture

1 can (14 oz) sweetened condensed milk
1 cup chilled heavy cream
8 oz cream cheese, softened
1 tsp vanilla extract
2 tbsp fresh lime juice

For layering

1 1/2 cups crushed graham crackers
3 tbsp melted butter
1/3 cup shredded coconut, lightly toasted, optional
Instructions

1. Prepare the fruit

Dice the mango and pineapple into small, even pieces. Toss gently with lime juice. If the fruit isn't very sweet, add 1 tablespoon sugar.

Set aside a small amount of mango and pineapple for the topping.

2. Make the cream filling

Beat the softened cream cheese until smooth.

Add condensed milk, vanilla, and lime juice. Beat until creamy and well combined.

In another bowl, whip the chilled heavy cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture.

3. Prepare the crust

Combine crushed graham crackers with melted butter until evenly moistened.

4. Assemble

Use a large glass dish or individual serving glasses.

Add a layer of graham crumbs, followed by creamy filling, then mango and pineapple.

Repeat the layers until the dish is filled.

Finish with a generous layer of mango and pineapple. Sprinkle with toasted coconut if using.

5. Chill

Cover and refrigerate for at least 4 hours, preferably overnight.

Serve cold.

Chef Tips
Use very ripe mangoes for the strongest natural flavor and color.
Fresh pineapple gives the best texture, but canned pineapple can work if thoroughly drained.
Don't skip draining excess pineapple juice; too much liquid can make the dessert watery.
For a stronger tropical flavor, add a little extra lime zest.
For individual servings, layer everything in clear glasses so the mango, pineapple, cream, and graham crumbs are visible.

Prep Time: 25 minutes
Chill Time: 4 hours
Total Time: 4 hours 25 minutes
Servings: 8

09/27/2026

Creamy Cheesy Baked Rigatoni

A rich, comforting pasta bake with tender rigatoni, creamy tomato sauce, seasoned ground beef, and plenty of melted cheese. The top gets beautifully golden while the inside stays creamy and cheesy.

Ingredients

For the pasta

1 lb rigatoni or penne
1 tbsp salt for the pasta water

For the meat sauce

1 lb ground beef
1 tbsp olive oil
1 small yellow onion, finely diced
3 cloves garlic, minced
24 oz marinara sauce
1 tsp Italian seasoning
1/2 tsp smoked paprika
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp red pepper flakes, optional

For the creamy cheese sauce

2 tbsp butter
2 tbsp all-purpose flour
2 cups whole milk
4 oz cream cheese, softened
1/2 cup grated Parmesan
1 cup shredded mozzarella
1/2 tsp garlic powder
1/4 tsp black pepper

For the topping

1 1/2 cups shredded mozzarella
1/2 cup grated Parmesan
1 tbsp chopped fresh parsley
Instructions

1. Cook the pasta

Bring a large pot of salted water to a boil. Cook the rigatoni until just slightly under al dente, about 2 minutes less than the package directions.

Drain well and set aside.

2. Make the meat sauce

Heat olive oil in a large skillet over medium heat. Add the ground beef and cook until browned, breaking it into small pieces.

Add the onion and cook for 3–4 minutes until softened. Add garlic and cook for another 30 seconds.

Stir in marinara sauce, Italian seasoning, smoked paprika, salt, black pepper, and red pepper flakes. Simmer for 8–10 minutes.

3. Make the creamy cheese sauce

Melt butter in a saucepan over medium heat. Whisk in the flour and cook for about 1 minute.

Gradually whisk in the milk. Continue cooking until the sauce thickens, about 3–5 minutes.

Lower the heat and add cream cheese, Parmesan, mozzarella, garlic powder, and black pepper. Stir until completely smooth and creamy.

4. Combine

Preheat oven to 375°F (190°C).

In a large bowl, combine the cooked pasta, meat sauce, and creamy cheese sauce. Stir until every piece of pasta is well coated.

5. Assemble

Transfer the pasta to a greased 9×13-inch baking dish.

Sprinkle evenly with mozzarella and Parmesan.

6. Bake

Bake uncovered for 20–25 minutes, until the cheese is melted and bubbling.

For a deeper golden-brown top, switch to broil for 1–2 minutes, watching carefully.

Rest for 5–10 minutes before serving. Finish with fresh parsley.

Chef Tips
Don't fully cook the pasta before baking; slightly undercooked pasta holds its texture better.
Whole milk gives the cheese sauce a richer, smoother texture.
For extra cheese pull, use low-moisture mozzarella.
Let the baked pasta rest before serving so the sauce thickens slightly.
For a stronger garlic flavor, add 1 extra minced garlic clove to the cheese sauce.
You can replace the ground beef with Italian sausage or use a combination of both.

Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 6–8

09/27/2026

Cajun Garlic Butter Shrimp Boil

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 4–6

Ingredients

For the boil

2 lb large shrimp, shell-on or peeled and deveined
1½ lb baby Yukon Gold potatoes
4 ears corn, cut into thirds
12 oz smoked andouille sausage, sliced
1 lemon, quartered
3 cloves garlic, smashed
2 bay leaves
1 tablespoon Old Bay-style seafood seasoning
1 teaspoon salt

For the Cajun garlic butter sauce

1 cup unsalted butter
8 cloves garlic, finely minced
2 tablespoons Cajun seasoning
1 tablespoon Old Bay-style seafood seasoning
1 teaspoon smoked paprika
½ teaspoon cayenne pepper, or to taste
1 tablespoon fresh lemon juice
1 tablespoon honey
2 tablespoons chopped fresh parsley
1 tablespoon chopped green onions
Salt and black pepper, to taste
Instructions

1. Cook the potatoes

Fill a large stockpot with water. Add lemon quarters, smashed garlic, bay leaves, seafood seasoning, and salt. Bring to a strong boil.

Add the potatoes and cook for approximately 12–15 minutes, until they are almost tender.

2. Add the corn and sausage

Add the corn and sliced sausage to the pot. Continue boiling for 5–6 minutes.

3. Add the shrimp

Add the shrimp and cook for approximately 3–4 minutes, just until they turn pink and opaque. Avoid overcooking them.

Drain everything thoroughly.

4. Make the garlic butter sauce

While the seafood cooks, melt the butter in a large skillet over medium-low heat.

Add the minced garlic and cook for about 1 minute, being careful not to brown or burn it.

Stir in the Cajun seasoning, seafood seasoning, smoked paprika, and cayenne.

Add the lemon juice and honey. Simmer gently for 1–2 minutes, then stir in the parsley and green onions.

5. Toss everything together

Transfer the drained shrimp, potatoes, corn, and sausage to a very large bowl or clean serving tray.

Pour the hot Cajun garlic butter sauce over everything. Toss gently until every piece is coated.

Taste and adjust with additional Cajun seasoning, lemon juice, salt, or cayenne.

6. Serve

Spread the shrimp boil onto a large platter or lined table. Spoon extra garlic butter sauce over the top and garnish with fresh parsley and green onions.

Serve immediately with lemon wedges and plenty of napkins.

Chef Tips
Keep the shrimp slightly underdone when they come out of the boiling water; residual heat will continue cooking them.
Shell-on shrimp provide extra flavor, while peeled shrimp are easier to eat.
Use unsalted butter so you can control the seasoning.
For a richer sauce, add a splash of the seasoned cooking liquid to the garlic butter.
Adjust the cayenne to control the heat without overpowering the garlic and seafood.
Serve immediately while the butter is hot and glossy.

Lina's Recipes

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