Shrimp and Spaghetti in Coconut Broth

1. 1

   In a large, deep skillet, bring the coconut milk and chicken broth to a simmer over medium heat.

2. 2

   Stir in the fish sauce, garlic, ginger, chili sauce and lime juice and cook for 2 minutes.

3. 3

   Stir in the shrimp and cook until just opaque, about 4 minutes.

4. 4

   Stir in the cilantro and remove from the heat.

5. 5

   Transfer two-thirds of the shrimp mixture to a bowl; let cool.

6. 6

   In a large pot of boiling, salted water, cook the spaghetti until al dente; drain.

7. 7

   Using tongs, transfer one-third of the pasta to the skillet of shrimp.

8. 8

   Cook one meal now: Toss the pasta with the shrimp mixture and simmer until warmed through, 1 to 2 minutes.

9. 9

   Freeze two meals for later: Divide the remaining shrimp mixture between 2 resealable 1-gallon freezer bags; seal.

10. 10

    Divide the remaining spaghetti between 2 more freezer bags; let cool, then seal.

11. 11

    Label each and freeze.

12. 12

    THAW 1 bag each of the shrimp mixture and pasta per meal in the refrigerator overnight.

13. 13

    Cook as directed in Step 4.

* Per serving · 4 servings · Values may vary.