Shrimp and Spaghetti in Coconut Broth
Dive into the vibrant, tropical flavors of Shrimp and Spaghetti in Coconut Broth, a delightful fusion of seafood and creamy coconut goodness. This recipe combines tender spaghetti and succulent shrimp with a rich, aromatic broth infused with red curry paste, garlic, ginger, and velvety coconut milk. A splash of lime juice, a hint of fish sauce, and a touch of sweetness from brown sugar create a perfectly balanced flavor profile, while fresh cilantro, green onions, and optional chili flakes add a pop of color and spice for a stunning finish. Ready in just 35 minutes, this comforting yet exotic dish is perfect for weeknight dinners or impressing guests with its irresistible blend of Thai-inspired flavors.
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Recipe Information
Ingredients
- 8 oz spaghetti
- 1 lb shrimp (peeled and deveined)
- 14 oz coconut milk (full-fat)
- 2 cups chicken or vegetable broth
- 3 garlic cloves (minced)
- 1 tbsp ginger (grated)
- 2 tbsp red curry paste
- 1 lime
- 1 tbsp fish sauce
- 1 tsp brown sugar
- 1 tbsp vegetable oil
- 0.25 cup cilantro (chopped, for garnish)
- 3 green onions (sliced, for garnish)
- 0.5 tsp red chili flakes (optional, for heat)
- salt (to taste)
- black pepper (to taste)
Instructions
Bring a large pot of salted water to a boil. Cook the spaghetti according to package directions until al dente. Drain and set aside.
In a large pot or deep skillet, heat the vegetable oil over medium heat.
Add the minced garlic and grated ginger to the pot and sauté for 1-2 minutes until fragrant.
Stir in the red curry paste and cook for another 1-2 minutes to release its aroma.
Add the coconut milk and chicken or vegetable broth to the pot, stirring to combine.
Season the broth with fish sauce, brown sugar, and the juice of one lime. Bring the mixture to a gentle simmer.
Add the shrimp to the simmering broth and cook for 3-5 minutes, or until the shrimp turn pink and opaque.
Taste the broth and adjust seasoning with salt, black pepper, or additional lime juice as needed.
Add the cooked spaghetti to the pot and gently toss to coat the noodles in the coconut broth.
Serve in bowls, garnished with chopped cilantro, sliced green onions, and optional red chili flakes for heat.
Nutrition Facts
Calories |
1967 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.1 g | 149% | |
| Saturated Fat | 88.2 g | 441% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 886 mg | 295% | |
| Sodium | 4904 mg | 213% | |
| Total Carbohydrate | 118.8 g | 43% | |
| Dietary Fiber | 17.6 g | 63% | |
| Total Sugars | 23.5 g | ||
| Protein | 137.7 g | 275% | |
| Vitamin D | 20.3 mcg | 101% | |
| Calcium | 407 mg | 31% | |
| Iron | 21.0 mg | 117% | |
| Potassium | 2940 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
