Planet Hollywood's Thai Shrimp Pasta

By KennySD

Ingredients

• THAI SAUCE:
• 1/2 cup Thai sauce (see below)
• 1 teaspoon butter more or less
• 1 teaspoon chopped garlic
• 16 jumbo shrimp peeled, deveined (16 to 20 or 26 to 30 count size)
• 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 for garnish
• 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

Details

Servings 2

Preparation

Step 1

Prepare Thai sauce: Place all ingredients except crushed red pepper in blender and blend well. Place in storage container. Mix in crushed pepper. Set 1/2 cup or more aside to make Thai Shrimp Pasta, and refrigerate remaining sauce. Sauce keeps 4 to 5 days.

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.

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.

This recipe yields 2 servings.