COCONUT SHRIMP AND PASTA

COCONUT SHRIMP AND PASTA image

Yield 4 servings

Number Of Ingredients 10

2 13.5-ounce cans coconut milk
1 14.5-ounce can chicken broth
1 Tbsp Asian fish sauce
1 Tbsp finely chopped garlic
2 tsp finely chopped ginger
2 tsp hot chili sauce
1 tsp fresh lime juice
2 2-pound bags frozen raw shrimp (31-40 per pound) thawed and tails removed
1 bunch cilantro coarsely chopped
1 1/2 pound spaghetti

Steps:

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. 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. 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. Toss the pasta with the shrimp mixture and simmer until warmed through 1 to 2 minutes. 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.