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.
- For squid, cook quickly over high heat — it turns rubbery if simmered longer than 3 minutes.
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 Scampi with Linguine
Shrimp Scampi with Linguine — fresh seafood prepared Filipino-style with garlic, vinegar, and calamansi. Briny, savory, and deeply flavorful.
Instructions
- Mix together olive oil and minced garlic in a pot. Heat the oil and then continue to cook until the moment that the garlic starts to turn light brown.
- Incorporate the butter and let it melt.
- Add the moscato, chicken broth, and lemon juice into the pot. Let boil. Cook until the liquid reduces to half.
- Fold in the shrimp, red pepper flakes, salt, parsley, and ground black pepper. Stir. Cover and then cook for 4 to 5 minutes.
- Arrange the linguine in a plate. Top with shrimp scampi.
- 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.
- For squid, cook quickly over high heat — it turns rubbery if simmered longer than 3 minutes.
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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