Shrimp and Spaghetti in Coconut Broth

• 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.

coconut milk, chicken broth, fish sauce, garlic, gingerroot, hot chili sauce, lime juice, shrimp, fresh cilantro

Taken from www.food.com/recipe/shrimp-and-spaghetti-in-coconut-broth-315482 (may not work)