Shrimp and Linguine with Chive and Onion Sauce
1 pound linguine (cooked al dente and drained) 3 to 4 cups fresh sugar snap peas (to taste) 3/8 to 1/2 cup Clay’s Tuscan-Style Creamy Italian Dressing (recipe below) 2 pounds uncooked shelled and deveined large shrimp (31- to 35-count, thawed) 6 to 8 ounces cream cheese (depending on desired consistency) 3/4 cup chicken broth 1 tablespoon minced dried chives 1 tablespoon minced dried onion Grated parmesan cheese (for topping) Chopped fresh parsley (for topping)
Cook the linguine in a large pot and add the peas to the boiling water for the last 3 minutes. Heat the dressing in large nonstick skillet over medium-high heat. Add the shrimp and cook them, stirring frequently, for 3 to 4 minutes, until the shrimp turn pink. Transfer the shrimp, with a slotted spoon, to a bowl and cover and keep them warm.
Reduce the heat to medium, add the cream cheese, broth, chives and onion to the skillet, and cook them, stirring frequently, until the cream cheese is melted and the sauce has thickened. Do not allow the sauce to boil.
Add the shrimp to the sauce, and then drain the linguine and peas, and add them to the sauce. Toss all of the ingredients to thoroughly coat and combine them, and then serve immediately, topped with parmesan cheese and parsley. Serves 6 to 8.
Clay’s Tuscan-Style Creamy Italian Dressing
1/2 cup of canola oil 1/2 cup of extra-virgin olive oil 1/2 cup of soybean oil 3/4 cup of red wine vinegar 3/8 cup balsamic vinegar 2 egg yolks 2 tablespoons freshly squeezed lemon juice 2 tablespoons of water 1 tablespoon grape juice 1/3 cup grated parmesan cheese 1/3 cup grated Romano cheese 1 to 2 tablespoons peeled and mashed carrot 1 tablespoon seeded, peeled and mashed red bell pepper 1 tablespoon crushed dried oregano 1 to 2 teaspoons salt (to taste) 1 1/2 teaspoons crushed dried parsley 1 1/2 teaspoons garlic powder 1 1/2 teaspoons onion powder 1 1/2 teaspoons granulated sugar 1/2 teaspoon freshly ground black pepper 1/2 teaspoon crushed dried basil 1/4 teaspoon crushed dried thyme 1/4 teaspoon celery salt Additional water (to adjust the consistency if necessary)
Thoroughly combine the canola oil, olive oil, soybean oil, red wine vinegar, balsamic vinegar, egg yolks, lemon juice, water and grape juice in an electric blender. Add the parmesan cheese, Romano cheese, carrot, red bell pepper, oregano, salt, parsley, garlic powder, onion powder, sugar, pepper, basil, thyme and celery salt, and process the dressing until all of the ingredients are thoroughly combined, and the oils are completely emulsified. Add some additional water to adjust the consistency if the dressing is too thick. Makes about 3 1/2 cups
Notes - Mash the carrots and red bell pepper in a mortar with a pestle. If you prefer, you can increase the amounts of grated parmesan cheese and grated Romano cheese to 1/2 cup each. I would not recommend a larger amount of either. This dressing can be kept in a refrigerator for up to 30 days, but I would recommend that you use it within 2 weeks.