Ingredients for Shrimp And Spaghetti In Coconut Broth
- 1 (13.5 ounce) can full-fat coconut milk
- 1 cup chicken broth
- 1 tablespoon fish sauce
- 2 cloves garlic, minced
- Gingerroot
- Hot Chili Sauce
- Fresh Lime Juice
- Raw Shrimp
- Fresh Cilantro
- 1 pound spaghetti
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How to Make Shrimp And Spaghetti In Coconut Broth
- In a large, deep skillet, combine coconut milk and chicken broth. Bring to a simmer over medium heat.
- Stir in fish sauce, minced garlic, grated ginger, chili sauce, and lime juice. Cook for 2 minutes, stirring occasionally, until fragrant.
- Add shrimp to the skillet and cook until pink and opaque, about 4-5 minutes. Stir gently to avoid breaking the shrimp.
- Stir in cilantro and remove from heat.
- Divide the shrimp mixture into three portions. Set aside one portion for immediate use.
- In a large pot of boiling, salted water, cook spaghetti until al dente according to package directions.
- Drain the spaghetti thoroughly.
- Divide the cooked spaghetti into three portions. For the first meal: combine one portion of spaghetti with one portion of the shrimp mixture in the skillet. Simmer for 1-2 minutes to heat through.
- For freezing: Divide the remaining two portions of shrimp mixture into two separate freezer-safe bags. Seal tightly.
- Divide the remaining two portions of spaghetti into two separate freezer-safe bags. Seal tightly.
- Label each bag with the date and contents. Freeze for up to 3 months.
- To thaw: Transfer one bag of shrimp mixture and one bag of spaghetti to the refrigerator overnight. Cook as directed in step 8.
Nutrition Information (Approximate per serving)
Sodium
140 g
Sugar
20g
Fat
186g
Carbs
46g
