Try this Planet Hollywood Thai Shrimp Pasta recipe, or contribute your own.
Suggest a better descriptionRichard 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
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Serving Size: 1 Serving (747g) | ||
Recipe Makes: 1 | ||
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Calories: 1303 | ||
Calories from Fat: 239 (18%) | ||
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Amt Per Serving | % DV | |
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Total Fat 26.6g | 35 % | |
Saturated Fat 5.7g | 29 % | |
Monounsaturated Fat 8.5g | ||
Polyunsanturated Fat 8.9g | ||
Cholesterol 214.8mg | 66 % | |
Sodium 2362.2mg | 81 % | |
Potassium 1687.9mg | 44 % | |
Total Carbohydrate 223.5g | 66 % | |
Dietary Fiber 16.6g | 66 % | |
Sugars, other 206.9g | ||
Protein 47.7g | 68 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1303
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