Planet Hollywood Thai Shrimp Pasta
- 1/2 cup Thai Sauce
- 1 tsp butter (about)
- 1 tsp chopped garlic
- 16 jumbo shrimp, peeled and deveined (16 to 20 or 26 to 30 count)
- 1 cup julienne-cut vegetables (celery, carrots, bell pepper and/or onion)
- 1 Tbsp freshly chopped cilantro, divided
- 1 Tbsp chopped peanuts, divided
- 10 oz uncooked linguine, cooked
- 2 Tbsp chopped green onion (to garnish)
Prepare Thai Sauce and set aside.
Place butter and garlic in clean, heated sauté pan. Cook 1 minute. Add shrimp, cook 3 minutes, turning occasionally to cook evenly. Add additional butter if pan becomes too dry.
Add cut vegetables, half of the cilantro and half of the peanuts. Add 1/2 cup Thai Sauce (or more to taste) and mix.
Add shrimp/vegetable mixture to pasta, tossing well to coat. Remove shrimp from mixture.
Divide pasta with vegetables and sauce between 2 serving bowls. Place reserved shrimp, tails up, around rims of bowls, facing toward middle. Garnish center of each bowl with the onions, remaining peanuts and cilantro. Makes 2 servings.
NOTE: Additional Thai sauce can be added to this dish or remaining sauce can be refrigerated 4 to 5 days and used in another dish.
Thai Sauce Ingredients:
- 2 Tbsp catsup
- 3/4 tsp rice vinegar
- 1 1/2 tsp sesame oil
- 1/2 tsp hot and spicy oil (chili oil can be substituted)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 1/2 tsp hoisin sauce
- 1/2 tsp fresh chopped garlic
- 1/2 tsp freshly chopped ginger root
- 1/8 cup lemon juice
- 1/2 tsp Chinese mustard powder
- 2 Tbsp soy sauce
- 1 1/2 tsp water
- 1/2 tsp crushed red pepper
- 1/4 cup sweet chili sauce
- 1/2 tsp peanut butter
Place all ingredients except crushed red pepper in blender and blend well. Place in storage container. Mix in crushed pepper. Use 1/2 cup or more to make Thai Shrimp Pasta, and refrigerate remaining sauce. Sauce keeps 4 to 5 days.Makes 4 Source:
Submitted by: Recipe Group Member
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