Shrimp And Spaghetti In Coconut Broth

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 2 (13 1/2 ounce) cans coconut milk
• 1 (14 1/2 ounce) can chicken broth
• 1 tablespoon asian fish sauce
• 1 tablespoon finely chopped garlic
• 2 teaspoons finely chopped gingerroot
• 2 teaspoons hot chili sauce
• 1 teaspoon fresh lime juice
• 2 (2 lb) bags frozen raw shrimp (31 to 40 per pound)
• 1 bunch fresh cilantro, coarsely chopped
• 1 1/2 lbs spaghetti

Recipe

• 1 in a large, deep skillet, bring the coconut milk and chicken broth to a simmer over medium heat.
• 2 stir in the fish sauce, garlic, ginger, chili sauce and lime juice and cook for 2 minutes.
• 3 stir in the shrimp and cook until just opaque, about 4 minutes. stir in the cilantro and remove from the heat. transfer two-thirds of the shrimp mixture to a bowl; let cool.
• 4 in a large pot of boiling, salted water, cook the spaghetti until al dente; drain. using tongs, transfer one-third of the pasta to the skillet of shrimp.
• 5 cook one meal now: toss the pasta with the shrimp mixture and simmer until warmed through, 1 to 2 minutes.
• 6 freeze two meals for later: divide the remaining shrimp mixture between 2 resealable 1-gallon freezer bags; seal. divide the remaining spaghetti between 2 more freezer bags; let cool, then seal. label each and freeze.
• 7 thaw 1 bag each of the shrimp mixture and pasta per meal in the refrigerator overnight. cook as directed in step 4.