Pro Tips
**Chef's Tips & Troubleshooting:**
- Remove the dark vein along the back (devein) for cleaner taste and presentation.
- Save the shrimp shells to make a quick stock — simmer them for 15 minutes for rich flavor.
- For crispy shrimp dishes, dredge in flour and fry before adding to sauces.
Cooking Tips
Seafood cooks quickly — remove it from heat the moment it turns opaque and flakes easily with a fork. Overcooking makes it tough and rubbery. Pat shellfish dry before adding to the pan so they sear rather than steam. A hot, quick cook preserves their natural sweetness. Have all your ingredients prepped and measured before you start cooking — quick dishes leave no time for chopping mid-recipe.
Ingredient Substitutions
Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 3–4 days. The flavors often deepen overnight, making leftovers even more delicious. Seafood dishes are best consumed within 1–2 days. Reheat gently — microwave on low power or warm in a covered skillet over low heat to avoid overcooking. Do not refreeze thawed seafood dishes. Once reheated, consume immediately and do not re-refrigerate. Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
Butter Garlic Shrimp Pasta
Butter Garlic Shrimp Pasta — fresh seafood prepared Filipino-style with garlic, vinegar, and calamansi. Briny, savory, and deeply flavorful.
Instructions
- Cook the pasta in salted boiling water until al dente. Reserve 1 cup of pasta water, then drain.
- Peel and devein the shrimp, leaving the tails on if preferred.
- Drop in the garlic and sauté just until they soften.
- Add shrimp and cook for 2 minutes per side until pink and opaque. Remove the skillet from heat.
- Add the cooked pasta to the skillet with the shrimp. Drizzle with lemon juice and toss to combine, adding a splash of pasta water if needed.
- Garnish generously with sliced green onions and chopped parsley. Best served right away.
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Pro Tips & Troubleshooting
- Remove the dark vein along the back (devein) for cleaner taste and presentation.
- Save the shrimp shells to make a quick stock — simmer them for 15 minutes for rich flavor.
- For crispy shrimp dishes, dredge in flour and fry before adding to sauces.
Cooking Tips
Pat shellfish dry before adding to the pan so they sear rather than steam. A hot, quick cook preserves their natural sweetness.
Have all your ingredients prepped and measured before you start cooking — quick dishes leave no time for chopping mid-recipe.
Substitutions
Storage & Reheating
Seafood dishes are best consumed within 1–2 days. Reheat gently — microwave on low power or warm in a covered skillet over low heat to avoid overcooking.
Do not refreeze thawed seafood dishes. Once reheated, consume immediately and do not re-refrigerate.
Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
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