Planet Hollywood Thai Shrimp Pasta


No Photo

Ingredients

Thai Sauce

  • 2 tablespoons ketchup
  • 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

Shrimp Pasta

  • 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)

Instructions

  1. Prepare Thai Sauce and set aside.
  2. Thai Sauce: 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.
  3. Shrimp Pasta: 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.
  4. Add cut vegetables, half of the cilantro and half of the peanuts. Add 1/2 cup Thai Sauce (or more to taste) and mix.
  5. Add shrimp/vegetable mixture to pasta, tossing well to coat. Remove shrimp from mixture.
  6. 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.

Additional Thai sauce can be added to this dish or remaining sauce can be refrigerated 4 to 5 days and used in another dish.

Source: Planet Hollywood Restaurant - Chicago, Illinois

This page may contain affiliate links. Any purchases made through these links help support Recipegoldmine.com at no additional cost to you. Please see our Disclosure Policy.



Join our group at Gab Join our group at Gab

Weekly Specials from The Prepared Pantry