Pro Tips
**Chef's Tips & Troubleshooting:**
- Cook pasta in generously salted boiling water — it should taste seasoned on its own.
- Reserve a cup of pasta water before draining to loosen the sauce if needed.
- Cook shrimp and squid quickly over high heat — they turn rubbery in under 3 minutes.
- Rinse shellfish thoroughly under cold water to remove sand and grit before cooking.
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.
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.
Garlic Shrimp Pasta
Garlic Shrimp Pasta — fresh seafood prepared Filipino-style with garlic, vinegar, and calamansi. Briny, savory, and deeply flavorful.
Instructions
- Cook over medium heat the spaghetti noodles according to package instructions. Set aside.
- Melt the butter in a pan and then add the olive oil.
- Add the shrimp. Cook for 1 minute.
- Put-in the garlic. Continue to cook for 1 to 2 minutes or until the garlic turns light brown.
- Gradually add-in the cooked spaghetti noodles. Toss until all the ingredients are incorporated.
- Add the oregano, parmesan cheese, and ground black pepper. Toss again until all are well distributed.
- Transfer to individual pasta bowls.
- Serve.
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Pro Tips & Troubleshooting
- Cook pasta in generously salted boiling water — it should taste seasoned on its own.
- Reserve a cup of pasta water before draining to loosen the sauce if needed.
- Cook shrimp and squid quickly over high heat — they turn rubbery in under 3 minutes.
- Rinse shellfish thoroughly under cold water to remove sand and grit before cooking.
Cooking Tips
Pat shellfish dry before adding to the pan so they sear rather than steam. A hot, quick cook preserves their natural sweetness.
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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