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

Print This Page