Shrimp and Spaghetti in Coconut Broth

Total Time
30mins
Prep 10 mins
Cook 20 mins

Everyday with Rachael Ray. OAMC - makes 3 4-serving dinners.

Ingredients Nutrition

Directions

  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.

Reviews

(1)
Most Helpful

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

Bork Bork! August 07, 2008

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