Olive Garden Seafood Portofino - Lower Fat!

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 broccoli (optional)

Directions

1. 1

   PORTOFINO SAUCE:.

2. 2

   Start by getting your ingredients ready. Dice the onion.

3. 3

   Melt butter on medium heat. Add diced onion and garlic, stirring frequently, about 5 minutes until onion is soft.

4. 4

   Add white wine. Turn up heat to high until boiling then back down to medium. Cook 5 minutes on medium.

5. 5

   Stir in clam juice, shrimp stock, and Old Bay Seasoning.

6. 6

   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.

7. 7

   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.

8. 8

   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.

9. 9

   Seafood Portofino:.

10. 10

    Heat oil in saute pan over medium flame. Put mushrooms inches Cook 2 minutes.

11. 11

    Add mussels, and cook 30 seconds.

12. 12

    Add shrimp, crawfish, and scallops. Cook until heated through, stirring.

13. 13

    Add portofino sauce; cook until bubbling throughout.

14. 14

    Move mushrooms and seafood to one side of pan. Add linguine to other side. Using tongs, coat pasta with sauce (mussels should be open).