Planet Hollywood Thai Shrimp Pasta

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Planet Hollywood Thai Shrimp Pasta Ingredients

1/2 c Thai sauce; (see recipe)	1/2 ts Garlic powder
1 ts Butter; (about)	1/2 ts Onion powder
1 ts Chopped garlic 16 jumbo	1 1/2 ts Hoisin sauce
1 c Julienne-cut vegetables;	1/2 ts Fresh chopped garlic
1 tb Freshly chopped cilantro;	1/2 ts Freshly chopped ginger root
1 tb Chopped peanuts; (divided)	1/8 c Lemon juice
10 oz Uncooked linguine; cooked	1/2 ts Chinese mustard powder
2 tb Chopped green onion to	2 tb Soy sauce
THAI SAUCE	1 1/2 ts Water
2 tb Ketchup	1/2 ts Crushed red pepper
3/4 ts Rice vinegar	1/4 c Sweet chili sauce
1 1/2 ts Sesame oil	1/2 ts Peanut butter
1/2 ts Hot and spicy oil; (chili

Instructions for Planet Hollywood Thai Shrimp Pasta

Richard G. Sackleh, executive chef, sent the recipe. It includes a spicy sweet Thai sauce. Prepare Thai sauce and set aside. 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. 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: 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. Note: Hoisin sauce and sweet chili sauce are available at Asian specialty stores. Posted to recipelu-digest Volume 01 Number 633 by GramWag@aol.com on Jan 29, 1998

Main Ingredient: ShrimpCuisine: Uncategorized