Ingredients for Copycat Olive Garden Seafood Portofino
- 2 tablespoons butter
- Yellow Onions
- Roux
- 1/2 cup milk
- 1/2 cup heavy cream
- 1 cup shrimp stock (or chicken broth)
- 1 teaspoon Old Bay seasoning
- 1/2 cup dry white wine
- Garlic Cloves
- Olive Oil
- Mushroom
- 1 pound linguine
- Fresh Parsley
- 1 pound shrimp, peeled and deveined
- 1/2 pound crawfish tails
- 1/2 pound scallops
- 1 pound mussels, cleaned
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How to Make Copycat Olive Garden Seafood Portofino
- **Make the Portofino Sauce:**
- In a medium saucepan, melt butter over medium heat. Add diced onion and minced garlic; cook until softened, about 5 minutes, stirring frequently.
- Add white wine and bring to a boil. Reduce heat to medium and simmer for 5 minutes.
- In a separate bowl, whisk together flour and olive oil to create a roux.
- Stir the roux into the onion mixture along with shrimp stock and Old Bay seasoning. Cook for 3 minutes.
- Stir in milk and heavy cream. Bring to a simmer over medium-high heat, then reduce heat to low, cover, and simmer for 5 minutes, stirring occasionally.
- Set aside.
- **Cook the Seafood and Pasta:**
- In a large skillet, heat 1 tablespoon olive oil over medium heat. Add sliced mushrooms and cook for 2 minutes.
- Add mussels and cook for 30 seconds.
- Add shrimp, crawfish, and scallops. Cook until heated through, stirring occasionally.
- Pour the Portofino sauce over the seafood. Cook until bubbling.
- Add linguine to one side of the pan and, using tongs, toss the pasta in the sauce to coat.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
45 g
Sugar
12g
Fat
51g
Carbs
15g
