SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

Shrimp and Spaghetti in Coconut Broth

June 2008
Shrimp and Spaghetti in Coconut Broth

by 13 people

add your rating

Add a comment

Cook one meal now and freeze two meals for later.

Makes: 12 servings

Prep: 10 mins

Cook: 25 mins

  • 2 13 1/2 ounce can  coconut milk
  • 1 14 1/2 ounce can  chicken broth
  • 1 tablespoon Asian fish sauce
  • 1 tablespoon finely chopped garlic
  • 2 teaspoons finely chopped ginger
  • 2 teaspoons hot chili sauce
  • 2 2 pound bag  frozen, raw shrimp (31 to 40 per pound), thawed and tails removed
  • 1 bunch cilantro, coarsely chopped
  • 1 1/2 pounds spaghetti
  1. In a large, deep skillet, bring the coconut milk and chicken broth to a simmer over medium heat. Stir in the fish sauce, garlic, ginger, chili sauce and lime juice and cook for 2 minutes.
  2. 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.
  3. 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.
  4. Cook one meal now: Toss the pasta with the shrimp mixture and simmer until warmed through, 1 to 2 minutes.
  5. 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. THAW 1 bag each of the shrimp mixture and pasta per meal in the refrigerator overnight. Cook as directed in Step 4.