Shrimp and Spaghetti in Coconut Broth

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

• Ready In: 30 mins
• Serves: 4

Ingredients

• 2 (13 1/2ounce) cans coconut milk
• 1 (14 1/2ounce) 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) bags  frozen raw shrimp (31 to 40 per pound)
• 1  bunch fresh cilantro, coarsely chopped
• 1 1⁄2 lbs spaghetti

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.