Planet Hollywood Thai Shrimp Pasta
1/2 C. Thai sauce (see recipe)
1 tsp. butter (about)
1 tsp. chopped garlic
16 jumbo shrimp, peeled and deveined (16 to 20 or 26 to 30 count)
1 C. julienne-cut vegetables (celery, carrots, bell pepper and/or onion)
1 Tbsp. freshly chopped cilantro (divided)
1 Tbsp. chopped peanuts (divided)
10 oz. uncooked linguine, cooked
2 Tbsp. chopped green onion to garnish
Prepare Thai sauce and set aside. 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.
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.
2 Tbsp. ketchup
3/4 tsp. rice vinegar
1 1/2 tsp. sesame oil
1/2 tsp. hot and spicy oil (chili oil can be substituted)
1/2 tsp. garlic powder
1/2 tsp. onion powder
1 1/2 tsp. hoisin sauce
1/2 tsp. fresh chopped garlic
1/2 tsp. freshly chopped ginger root
1/8 C. lemon juice
1/2 tsp. Chinese mustard powder
2 Tbsp. soy sauce
1 1/2 tsp. water
1/2 tsp. crushed red pepper
1/4 C. sweet chili sauce
1/2 tsp. 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.