• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

Planet Hollywood Thai Shrimp Pasta – you can still enjoy a recipe that tastes just like the original recipe.

  • 4servings
  • 40minutes

Add to MenuAdd to Calendar

Source: www.copykat.comReport recipe

Rate this recipe:

Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B1, H, C, D, E, P
MineralsZinc, Copper, Fluorine, Silicon, Calcium, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Pasta Directions

  2. 1/2 cup Thai sauce (see recipe)

  3. 1 teaspoon butter (about)

  4. 1 teaspoon chopped garlic

  5. 16 jumbo shrimp, peeled and deveined (16 to 20 or 26 to 30 count)

  6. 1 cup julienne-cut vegetables (celery, carrots, bell pepper and/or onion)

  7. 1 tablespoon freshly chopped cilantro (divided)

  8. 1 tablespoon chopped peanuts (divided)

  9. 10 ounces uncooked linguine, cooked

  10. 2 tablespoons chopped green onion to garnish

  11. Thai Sauce

  12. 2 tablespoons ketchup

  13. 3/4 teaspoon rice vinegar

  14. 1 1/2 teaspoons sesame oil

  15. 1/2 teaspoon hot and spicy oil (chili oil can be substituted)

  16. 1/2 teaspoon garlic powder

  17. 1/2 teaspoon onion powder

  18. 1 1/2 teaspoons hoisin sauce

  19. 1/2 teaspoon fresh chopped garlic

  20. 1/2 teaspoon freshly chopped ginger root

  21. 1/8 cup lemon juice

  22. 1/2 teaspoon Chinese mustard powder

  23. 2 tablespoons soy sauce

  24. 1 1/2 teaspoons water

  25. 1/2 teaspoon crushed red pepper

  26. 1/4 cup sweet chili sauce

  27. 1/2 teaspoon peanut butter

Instructions Jump to Ingredients ↑

  1. Thai Sauce Instructions 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.

  2. 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.

  3. Add cut vegetables, half of the cilantro and half of the peanuts. Add 1/2 cup Thai sauce (or more to taste) and mix.

  4. Add shrimp/vegetable mixture to pasta, tossing well to coat. Remove shrimp from mixture.

  5. 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.

  6. 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.

Comments

Recipe Finder © Rogue Network Solutions.
882,796
Send feedback