Email to Buny      

Noodle: Planet Hollywood Shrimp Thai Pasta

Source of Recipe

Mimi's Archive


List of Ingredients

SAUCE:
2 tablespoons ketchup
3/4 teaspoon rice vinegar
1 1/2 teaspoons sesame oil
1/2 teaspoon chili oil
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 1/2 teaspoons hoisin sauce
1/2 clove garlic, chopped
1/2 teaspoon fresh chopped gingerroot
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

PASTA:
1 teaspoon butter
1 teaspoon chopped garlic
16 jumbo shrimp, peel and devein
1 cup celery, carrot, bell pepper and onion -- julienned
1 tablespoon fresh chopped cilantro
1 tablespoon chopped peanuts, divided
10 ounces linguine, cooked and drained
2 tablespoons chopped green onions


Recipe

For Thai sauce: 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. For shrimp & pasta: 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. Makes 2 servings.