Copycat Olive Garden Seafood Portofino

OLIVE GARDEN SEAFOOD PORTOFINO - LOWER FAT!

Steps:

• PORTOFINO SAUCE:.
• Start by getting your ingredients ready. Dice the onion.
• Melt butter on medium heat. Add diced onion and garlic, stirring frequently, about 5 minutes until onion is soft.
• Add white wine. Turn up heat to high until boiling then back down to medium. Cook 5 minutes on medium.
• Stir in clam juice, shrimp stock, and Old Bay Seasoning.
• Stir together milk and half-and-half. Add cornstarch to this mixture, 1 tablespoon at first. Stir milk mixture in slowly, allowing the sauce to thicken. Add about half at first, slowly, while stirring.
• If you'd like a thicker sauce, add more cornstarch to milk mixture. Continue to add milk mixture slowly, making sure that sauce is the desired thickness.
• The sauce is now ready! It can be store for up to one week in the refrigerator. I like to freeze it in ice cube trays and use whenever I like.
• Seafood Portofino:.
• Heat oil in saute pan over medium flame. Put mushrooms inches Cook 2 minutes.
• Add mussels, and cook 30 seconds.
• Add shrimp, crawfish, and scallops. Cook until heated through, stirring.
• Add portofino sauce; 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).

SHRIMP PORTOFINO

Steps:

• 1. Do ahead: Toast the pine nuts. Heat a dry frying pan over medium-high heat. Add the whole nuts & toast, stirring often. When the nuts are fragrant with a light brown color, remove them from the heat & the pan. This should take only a couple of minutes. Let the pine nuts cool on a plate or paper towels before using.
• 2. Make the lemon-butter sauce in a medium saucepan. Melt 2 tablespoons of the butter and saute the shallot and garlic until they are translucent and soft ... *do not let the vegetables or the butter brown. Add the lemon juice & white wine & reduce by half, then add the heavy cream & reduce again by half. Season with salt & pepper, then add the remaining 14 tablespoons (1 3/4 sticks) butter, whisking it in, piece by piece, over very low heat.
• 3. To cook the shrimp, melt the 2 tablespoons butter in a large skillet & saute the garlic until soft. Add the mushrooms, saute for a minute or two, then add the shrimp; cook until they are pink.
• 4. Add the spinach by gently folding it in (it just needs to be wilted, not cooked all the way through). Add the toasted pine nuts.
• 5. To serve, place the pasta on warmed plates with the shrimp mixture on the side or tossed into the pasta. Pour the lemon butter sauce over the pasta, & drizzle a little over the shrimp - if tossing with the pasta add lemon butter sauce to pasta then toss the shrimp mixture into pasta.

OLIVE GARDEN SEAFOOD PORTOFINO SAUCE

Steps:

• 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).