Copycat Olive Garden Seafood Portofino

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I love, love, love this olive garden entree! the sauce is definitely not healthy, but it's delicious!

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Steps

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Portofino sauce:.

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Start by getting your ingredients ready.

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Dice the onion.

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Make the roux.

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The amount of oil is about equal to the amount of roux required by the recipe.

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For instance , the original recipe calls for 2 oz of roux.

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So 4 tbsp oil and 4 tbsp white flour.

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Set aside.

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Melt butter on medium heat.

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Add diced onion and garlic , stirring frequently , about 5 minutes.

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Add white wine.

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Turn up heat to high until boiling then back down to medium.

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Cook 5 minutes on medium.

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Stir in roux , shrimp stock , and old bay seasoning.

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Cook 3 minutes.

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Add milk and heavy cream.

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Turn heat on high just until mixture starts to boil.

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Turn to medium / low , cover , and stir occasionally for 5 minutes.

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The sauce is now ready ! it can be store for up to one week in the regrigerator.

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Seafood portofino:.

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Heat oil in saute pan over medium flame.

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Put mushrooms inches cook 2 minutes.

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Add mussels , and cook 30 seconds.

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Add shrimp , crawfish , and scallops.

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Cook until heated through , st.

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Ingredients

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butter, yellow onions, roux, milk, heavy cream, shrimp stock, old bay seasoning, white wine, garlic cloves, olive oil, mushroom, linguine, fresh parsley, shrimp, crawfish, scallops, mussels