Shrimp and Spaghetti in Coconut Broth |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Everyday with Rachael Ray. OAMC - makes 3 4-serving dinners. Ingredients:
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) 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.
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