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Planet Hollywood Thai Shrimp Pasta

Ingredients:

  • 1/2 cup Thai Sauce
  • 1 teaspoon butter (about)
  • 1 teaspoon 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 tablespoon freshly chopped cilantro, divided
  • 1 tablespoon chopped peanuts, divided
  • 10 ounces uncooked linguine, cooked
  • 2 tablespoons chopped green onion (to garnish)

Preparation:

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 tablespoons catsup
  • 3/4 teaspoon rice vinegar
  • 1 1/2 teaspoons sesame oil
  • 1/2 teaspoon hot and spicy oil (chili oil can be substituted)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 1/2 teaspoons hoisin sauce
  • 1/2 teaspoon fresh chopped garlic
  • 1/2 teaspoon freshly chopped ginger root
  • 1/8 cup lemon juice
  • 1/2 teaspoon Chinese mustard powder
  • 2 tablespoons soy sauce
  • 1 1/2 teaspoons water
  • 1/2 teaspoon crushed red pepper
  • 1/4 cup sweet chili sauce
  • 1/2 teaspoon peanut butter

Preparation:

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.

Servings:
4