Olive Garden Seafood Portofino Sauce

Name: Olive Garden Seafood Portofino Sauce
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 2 serving(s)
Ingredients: 4 ounces butter; 4 ounces yellow onions, 1/4-inch dice; 4 ounces rue; 16 fluid ounces milk; 1 pint heavy cream; 2 ounces shrimp stock; 1/2 fluid ounce Old Bay Seasoning; 16 fluid ounces white wine; 1 1/2 ounces garlic paste; 1/2 fluid ounce olive oil; 2 ounces mushrooms; 6 ounces linguine, precooked (hot); 1 dash fresh parsley; 4 ounces shrimp; 2 ounces crawfish; 2 ounces scallops; 6 mussels

Submitted by Kit..ty Of Canada

"I use shrimp and scallops only. I am unable to obtain crawfish and do not care for mussels. I also use this sauce with chicken & veal. Dh says this tastes like Olive Garden's Seafood Portofino."

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Ready In:: 1hr 30mins
Ingredients:: 17
Serves:: 2

ingredients

Portofino Sauce
4 ounces butter
4 ounces yellow onions, 1/4-inch dice
4 ounces rue
16 fluid ounces milk
1 pint heavy cream
2 ounces shrimp stock
¹⁄₂ fluid ounce Old Bay Seasoning
16 fluid ounces white wine
1 ¹⁄₂ ounces garlic paste
Seafood Portofino
¹⁄₂ fluid ounce olive oil
2 ounces mushrooms
6 ounces linguine, precooked (hot)
1 dash fresh parsley
4 ounces shrimp
2 ounces crawfish
2 ounces scallops
6 mussels

directions

Make the roux (heat vegetable oil on medium/high, add flour, stir continuously until oil flour mixture browns).
If you see black flecks in roux it is burnt & you must start over.
The amount of oil I used was equal to the amount of roux required by the recipe.
For instance, the original recipe calls for 4 oz of roux.
So 8 tbsp oil (I use butter) and 8 tbsp white flour.
Set aside.
Remaining roux freezes beautifully.
Make shrimp stock.
If you are using head on shrimp, set aside the heads and shells and boil with just enough water to cover.
After boiling 10mins. Discard heads and shells and use the remaining shrimp stock in the amount required by the recipe.
Melt Butter on medium heat.
Add diced onion and garlic puree cover but stir occasionally.
After diced onions are sauteed add white wine and uncover.
Turn up heat to high until boiling then back down to medium.
Cook 5 minutes on medium.
Now stir in roux and shrimp stock and Old Bay Seasoning. Cook 3 minutes.
Now add milk and heavy cream.
Turn heat on high just until mixture starts to boil.
Turn on medium/low, cover stirring occasionally for 5 minutes.
After 5 minutes, the Sauce is ready. I turned heat to low while I prepared the seafood.
Heat oil in saute pan over medium flame.
Put mushrooms in cook 30 seconds.
Add mussels and cook 30 seconds.
Add seafood.
Cook 30 seconds.
Flip cook 15 seconds more.
Add portofino sauce 3oz.
cook until bubbling throughout.
Move mushrooms and seafood to one side of pan.
Add linguine to other side.
Using tongs, coat pasta with sauce. (mussels should be open).