Shrimp and Spaghetti in Coconut Broth Recipe

Name: Shrimp and Spaghetti in Coconut Broth
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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) bagsfrozen raw shrimp (31 to 40 per pound); 1 bunch fresh cilantro, coarsely chopped; 1 12 lbs spaghetti

Servings: persons

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 12 lbs spaghetti

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.
4
Stir in the cilantro and remove from the heat.
5
Transfer two-thirds of the shrimp mixture to a bowl; let cool.
6
In a large pot of boiling, salted water, cook the spaghetti until al dente; drain.
7
Using tongs, transfer one-third of the pasta to the skillet of shrimp.
8
Cook one meal now: Toss the pasta with the shrimp mixture and simmer until warmed through, 1 to 2 minutes.
9
Freeze two meals for later: Divide the remaining shrimp mixture between 2 resealable 1-gallon freezer bags; seal.
10
Divide the remaining spaghetti between 2 more freezer bags; let cool, then seal.
11
Label each and freeze.
12
THAW 1 bag each of the shrimp mixture and pasta per meal in the refrigerator overnight.
13
Cook as directed in Step 4.

135

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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, and more.

Yes, Shrimp and Spaghetti in Coconut Broth falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Shrimp and Spaghetti in Coconut Broth

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