Seafood Portofino
Adapted from copykat Olive Garden recipe
Sauce:
1/4 cup butter
1/4 cup onion, diced
2 garlic cloves, minced
1/4 cup flour
1 cup white wine
2 T shrimp stock
1 cup milk
1 cup heavy cream
1/4 tsp old bay seasoning
salt and pepper to taste
Saute onion in butter until soft, 2-3 minutes. Add garlic, cook until fragrant, about 30 seconds. Add flour, mix until smooth, forming a roux. Add wine and stock, cook until thickened. Add milk, cream and seasonings, cook and stir until thickened.
Seafood:
2 T olive oil
1/4 cup mushrooms, sliced
1 lb shrimp, peeled and deveined
1/2 lb crawfish
1/2 lb scallops and
24 mussels
Linguine precooked (hot)
fresh parsley
Heat oil in sauté pan over medium flame. Add mushrooms, shrimp, crawfish, scallops and mussels, cover and cook until mussels open and seafood is opaque. Add portofino sauce. Cook until heated through. Serve over hot linguine, top with parsley.