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Planet Hollywood Thai Shrimp Pasta
Nb persons: 2
Yield:
Preparation time:
Total time:
Source: Planet Hollywood Restaurant - Chicago, Illinois
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) |
Prepare Thai Sauce and set aside. Place butter and garlic in clean, heated sautÈ 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 | |
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 |
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.
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