Planet Hollywood Thai Shrimp Pasta Recipe

ingredients

1 teaspoon butter
1 teaspoon chopped garlic
16 jumbo shrimp, peeled and deveined
1 cup julienne-cut vegetables (celery, carrots, bell pepper and/or onion)
1 tablespoon chopped fresh cilantro, divided
1 tablespoon chopped peanuts, divided
10 ounces uncooked linguine, cooked
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 teaspoon water
1/2 teaspoon crushed red pepper
1/4 cup sweet chili sauce
1/2 teaspoon peanut butter

directions

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.

Shrimp: 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 individual 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.

cook's notes

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 data

762 calories, 13 grams fat, 127 grams carbohydrates, 34 grams protein per serving.

reviews & comments

tough cookies REVIEW:
August 9, 2013

I have never had this at PH so I can't compare but I thought this recipe was outstanding! The other reviewer clearly was a whack job so don't pay attention to them. The list of ingredients may be long but it's not pretentious and not difficult to make at all. The flavors were fresh and I thought quite authentic. Maybe that was that person's problem, they are too used to the fast food versions of Asian cuisine.
raasr REVIEW:
March 30, 2008

... and yet you rated it 5 stars. Funny, that. Methinks you protest too much ... as in, "What's the real axe you're grinding here?" I tried the recipe and it turned out fine. Perhaps you simply do not know your way around a kitchen ...?
eeboy REVIEW:
August 29, 2004

I use the net frequently to get ideas for dinner. I am usually very happy with what I find. I've never written a critique of a recipe before, BUT.....This is without question the worst recipe I have ever tried on the net. It is absolutely disgusting! I may avoid going to Planet Hollywood because they're stupid enough to serve this #$)^$%^. Yuck, Ptooey, barf......Not only does it taste like Oriental Chef Boyardee, it uses an overly pretentious list of ingredients. Having said this, if you like catsup on your lobster, you're gonna love this recipe!

Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.