Pro Tips
**Chef's Tips & Troubleshooting:**
- Make sure the pan and oil are hot before adding ingredients for the best sear.
- Fry in batches to avoid overcrowding — lowering the temperature makes food greasy.
- Cook pasta in generously salted boiling water — it should taste seasoned on its own.
- Pat fish dry with paper towels before frying to ensure a crisp, golden crust.
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.
Lemon Garlic Shrimp Pasta
Plump shrimp are sautéed in garlic butter with halved cherry tomatoes and fresh lemon juice until pink and tender, then tossed with al dente fettuccine in a creamy Parmesan and all-purpose cream sauce for a bright and indulgent pasta.
Instructions
- Cook over medium heat pasta according to package instructions. You can add a teaspoon of salt before boiling. Set aside.
- Warm up a pan. Pour-in olive oil. Add the shrimp once the oil gets hot. Saute for 2 minutes or until both sides of the shrimp turns orange in color. Remove the shrimp from the pan and transfer to a clean plate. Set aside.
- Heat the remaining oil (if applicable. Otherwise add 2 tablespoons of olive oil). Add 2 tablespoons of butter and continue cooking until the butter melts and starts to bubble.
- Add garlic. Cook while continuously stirring for 30 seconds.
- Fold in grape tomatoes. Continue sautéing for 1 minute.
- Pour the all-purpose cream into the pan and then add ¼ cup of pasta water (this is the water used to cook the fettuccine). Stir and then add the lemon zest. Let the mixture slowly boil (use medium heat setting). Continue cooking for 1 minute. Season with salt and ground black pepper.
- Toss the pasta into the pan. Add the shrimp, parsley, and remaining butter. Continue tossing until all ingredients are incorporated. Top with more parmesan cheese if desired.
- Serve warm.
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Pro Tips & Troubleshooting
- Make sure the pan and oil are hot before adding ingredients for the best sear.
- Fry in batches to avoid overcrowding — lowering the temperature makes food greasy.
- Cook pasta in generously salted boiling water — it should taste seasoned on its own.
- Pat fish dry with paper towels before frying to ensure a crisp, golden crust.
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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