Prep 10 mins
Cook 20 mins
Everyday with Rachael Ray. OAMC - makes 3 4-serving dinners.
- 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) bagsfrozen raw shrimp (31 to 40 per pound)
- 1 bunch fresh cilantro, coarsely chopped
- 1 1⁄2 lbs spaghetti
- 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.
- Cook one meal now: Toss the pasta with the shrimp mixture and simmer until warmed through, 1 to 2 minutes.
- 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.
Recipe is a little bland. I think it's obvious after you make it there's not enough seasoning for that much pasta and shrimp. I doubled the chili sauce and lime juice and added at least 3 tsps sea salt and it was much better. Garlic salt is also good. Next time I'm going to double the fish sauce and garlic and add a tblsp of lime juice instead of a tsp