Planet Hollywood Thai Shrimp Pasta

Shrimp seasoned with Thai spices, pasta, and more make for a tasty meal.  The Thai sauce can be used in this recipe, and there will be some left over that you may want to us to marinade other meats in before cooking.  This dish is a full meal with shrimp, vegetables, and a sprinkling of cilantro makes for a fresh tasting dish.

Planet Hollywood Thai Shrimp Pasta

Yield: 4 servings.

Planet Hollywood Thai Shrimp Pasta

You can still enjoy a recipe that tastes just like the original recipe.

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Course: Main Course

Cuisine: American

Keyword: Planet Hollywood Thai Shrimp Pasta

Servings: 4

Calories: 631kcal

Author: Stephanie Manley

Ingredients

Pasta directions

• 1/2 cup Thai sauce (see recipe)
• 1 teaspoon butter
• 1 teaspoon chopped garlic
• 2 pounds shrimp peeled and deveined (16 to 20 or 26 to 30 count)
• 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
• 2 tablespoons chopped green onion to garnish

Thai Sauce

• 2 tablespoons ketchup
• 3/4 teaspoon rice vinegar
• 1 1/2 teaspoon 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 teaspoon 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

Instructions

• Thai Sauce Instructions Place all ingredients except crushed red pepper in a 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. 
• Pasta Directions 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 the mixture. Divide pasta with vegetables and sauce between 2 serving bowls. Place reserved shrimp, tails up, around rims of bowls, facing toward the 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.

Nutrition

Calories: 631kcal | Carbohydrates: 74g | Protein: 59g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 574mg | Sodium: 2568mg | Potassium: 526mg | Fiber: 5g | Sugar: 12g | Vitamin A: 3175IU | Vitamin C: 19.5mg | Calcium: 361mg | Iron: 6.6mg

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