Shrimp and Spaghetti in Coconut Broth

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
• 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. 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. Stir in the cilantro and remove from the heat. Transfer two-thirds of the shrimp mixture to a bowl; let cool.

4. 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. 5

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

6. 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. 7

   THAW 1 bag each of the shrimp mixture and pasta per meal in the refrigerator overnight. Cook as directed in Step 4.