Shrimp and Spaghetti in Coconut Broth

June 2008
Shrimp and Spaghetti in Coconut Broth

by 13 people

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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.