Planet Hollywood Thai Shrimp Pasta

Source: Planet Hollywood Restaurant - Chicago, Illinois

1/2 C. Thai Sauce
1 tsp. butter (about)
1 tsp. chopped garlic
16 jumbo shrimp, peeled and deveined (16 to 20 or 26 to 30 count)
1 C. julienne-cut vegetables (celery, carrots, bell pepper and/or onion)
1 T. freshly chopped cilantro, divided
1 T. chopped peanuts, divided
10 oz. uncooked linguine, cooked
2 T. chopped green onion (to garnish)

Prepare Thai Sauce and set aside. Place butter and garlic in clean, heated saut� 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
2 T. catsup
3/4 tsp. rice vinegar
1 1/2 tsp. sesame oil
1/2 tsp. hot and spicy oil (chili oil can be substituted)
1/2 tsp. garlic powder
1/2 tsp. onion powder
1 1/2 tsp. hoisin sauce
1/2 tsp. fresh chopped garlic
1/2 tsp. freshly chopped ginger root
1/8 C. lemon juice
1/2 tsp. Chinese mustard powder
2 T. soy sauce
1 1/2 tsp. water
1/2 tsp. crushed red pepper
1/4 C. sweet chili sauce
1/2 tsp. peanut butter

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.

AUTHOR: Chyrel