Planet Hollywood Thai Shrimp Pasta Recipe

This Thai Shrimp Pasta dish is just like what they serve at Planet Hollywood!

• Meal Type: Pasta
• Ethnicity: Thai
• Holiday Category: N/A
• Preparation Time: 15-30 minutes

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)

Directions

1. Prepare Thai Sauce and set aside.
2. Place butter and garlic in clean, heated saute pan. Cook 1 minute. Add shrimp, cook 3 minutes, turning occasionally to cook evenly. Add additional butter if pan becomes too dry.
3. Add cut vegetables, half of the cilantro and half of the peanuts. Add 1/2 cup Thai Sauce (or more to taste) and mix.
4. Add shrimp/vegetable mixture to pasta, tossing well to coat. Remove shrimp from mixture.
5. 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.
6. 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.
7. 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
8. 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.