Friday, February 24, 2012

Planet Hollywood Thai Shrimp Pasta & Sauce

1/2 cup Thai Sauce (see recipe below)
1 teaspoon butter
1 teaspoon chopped garlic
16 jumbo shrimp, peeled and deveined (16 to 20 or 26 to 30 count)
1 cup julienne-cut vegetables (celery, carrots, bell pepper and/or
1 tablespoon freshly chopped cilantro, divided
1 tablespoon chopped peanuts, divided
10 ounces uncooked linguine, cooked
2 tablespoons chopped green onion (to garnish)

Prepare Thai Sauce (recipe below) 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.
Thai Sauce:
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.

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