Olive Garden Seafood Portofino Sauce

READY IN: 1hr 30mins




  • 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).