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Planet Hollywood Thai Shrimp Pasta

Planet Hollywood Thai Shrimp Pasta Categories: Planet Hollywood
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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