Saturday, August 9, 2008

Shrimp and Spaghetti in Coconut Broth

2-13.5 oz Cans Coconut Milk
1-14.5 oz Can Low Sodium Chicken Broth
1 Tbsp Asian Fish Sauce
1 Tbsp Finely Chopped Garlic
2 tsp Finely Chopped Ginger
2 tsp Hot Chili Sauce
1 tsp Fresh Lime Juice
2-2 lb Bags Frozen, Raw Shrimp (31-40 per pound)-thawed and tails removed
1 Bunch Cilantro Coarsely Chopped
1 1/2 pounds Spaghetti (Barilla Plus)

In a large deep skillet, bring the coconut milk and chicken broth to a simmer over medium heat. Stir in the fish sauce and lime juice and cook for 2 minutes. Stir in shrimp and cook until opaque, about 4 minutes. Stir in cilantro and remove from heat. In a large pot of boiling, salted water, cook the spaghetti until al dente; drain. Using tongs, transfer the pasta to the skillet of shrimp.

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