CopyKat.com is the creation of Stephanie Manley. Stephanie started publishing recipes on the web in 1995 as a means to capture her family recipes in a format that they would not be thrown away.
Over the years 
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 some left over that you may want 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.
1/2 C. Thai sauce (see recipe)
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 Tbsp. freshly chopped cilantro (divided)
1 Tbsp. chopped peanuts (divided)
10 oz. uncooked linguine, cooked
2 Tbsp. chopped green onion to garnish
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 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 Tbsp. ketchup
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 Tbsp. 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.
