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.
- Cook fish fillets skin-side down first until the skin is crispy before flipping.
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.
Shrimp Alfredo Pasta with Scallops
Shrimp Alfredo Pasta with Scallops — fresh seafood prepared Filipino-style with garlic, vinegar, and calamansi. Briny, savory, and deeply flavorful.
Instructions
- Simmer spaghetti or fetuccine according to package instructions. Set aside.
- Heat the oil in a pan. Once the oil starts to heat-up, pan fry the shrimp for 1 minute per side. Remove the shrimp from the pan and set aside.
- Sear the scallops in medium heat for 2 minutes per side.Remove from the pan including the liquid that comes from it.
- On the same pan, melt the butter, and then cook the garlic until light brown.
- Pour the heavy cream in the pan and then stir. Cook between low to medium heat for 5 minutes.
- Add the shrimp and scallops. Stir and cook for 3 minutes more.
- Add the Parmesan cheese and turn off the heat. Add salt and pepper if needed.Stir.
- Top the sauce over the spaghetti or you can add the spaghetti on the pan and then give and toss.
- Serve.
Kitchen Tools We Recommend
Cook Shrimp Alfredo Pasta with Scallops the easy way with the right tools. Shop our favorite kitchen essentials on Amazon — from reliable pots and pans to measuring tools that make Filipino cooking simpler.
🔥 Trending on Amazon right now — these products are selling fast. Check out what's climbing the charts.
As an Amazon Associate, I earn from qualifying purchases.
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.
- Cook fish fillets skin-side down first until the skin is crispy before flipping.
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.
Comments (0)
Leave a comment