Olive Garden Seafood Portofino - Lower Fat!
photo by cookiedog
- Ready In:
- 30mins
- Ingredients:
- 19
- Serves:
-
10
ingredients
-
Portofino Sauce
- 2 ounces light butter
- 1⁄4 cup yellow onion, 1/4-inch dice
- 10 garlic cloves, minced
- 1⁄4 cup clam juice
- 1 cup white wine
- 1 cup skim milk
- 1⁄2 pint fat-free half-and-half
- 1 ounce shrimp stock (try Shrimp Stock)
- 1 teaspoon Old Bay Seasoning
- 1 1⁄2 tablespoons cornstarch
-
Pasta
- 1 tablespoon olive oil
- 1 lb mushroom
- 1 lb linguine, precooked (hot)
- fresh parsley
- 2 lbs shrimp
- 1 lb crawfish
- 1 lb scallops
- 60 mussels
- 1 -2 cup peas (optional) or 1 -2 cup broccoli (optional)
directions
-
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).
Questions & Replies
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Reviews
-
I've never had the olive garden's version but if it tastes anything like this recipe I know I'll love it! I reduced this recipe in half and it still made quite a bit- can't wait for lunch tomorrow. I used extra scallops and shrimp in place of the mussles and crawfish as my grocer did not carry them. My sauce was a little thin so I made a little slurry with an additional 1/2 tsp. of cornstarch mixed with 2 T. water. If you enjoy seafood you will love this pasta!
Tweaks
-
I've never had the olive garden's version but if it tastes anything like this recipe I know I'll love it! I reduced this recipe in half and it still made quite a bit- can't wait for lunch tomorrow. I used extra scallops and shrimp in place of the mussles and crawfish as my grocer did not carry them. My sauce was a little thin so I made a little slurry with an additional 1/2 tsp. of cornstarch mixed with 2 T. water. If you enjoy seafood you will love this pasta!
RECIPE SUBMITTED BY
Stephanie Z.
Blacksburg, Virginia