Shrimp and Spaghetti in Coconut Broth

1 13.5-ounce can coconut milk

1 cup chicken broth

1/2 tablespoon Asian fish sauce

1 tablespoon finely chopped garlic

2 teaspoons finely chopped ginger (I don't chop my ginger, instead I grate with microplane.)

1/2 teaspoon chili garlic sauce

1 tablespoon fresh lime juice

1 pound frozen, raw shrimp, thawed (Hubs preference is tails removed in pasta dishes.)

1 bunch cilantro, coarsely chopped

3/4 pound spaghetti

Bring a large pot of salted water to boil. 

Cook the spaghetti until al dente; drain.

Meanwhile, in a large, deep skillet, bring the coconut milk and chicken broth to a simmer.

Stir in the fish sauce, garlic (that's right, you don't saute the garlic first), ginger, chili sauce, and lime juice; cook for 2 minutes.

Stir in the shrimp and cook until just opaque, about 4 minutes.

Add the cooked spaghetti.

Stir in the cilantro, reserving some as garnish. (Serves 4)