Olive Garden Seafood Portofino

By á-30

Ingredients

• * Sauce:
• 4 * 4 oz butter
• 4 * 4 oz yellow onion, diced
• 4 * 4 oz roux
• 16 * 16 oz milk
• 1 * 1 pint heavy cream
• 2 * 2 oz shrimp stock
• 1/2 * 1/2 tsp old bay seasoning
• 16 * 16 oz white cooking wine
• 1-1/2 * 1-1/2 oz garlic puree
• 1/2 * 1/2 gallon
• * portofino:
• 1/2 * 1/2 oz of olive oil
• 2 * 2 oz mushrooms
• 3 * 3 oz portofino sauce (cold)
• * precooked (hot)
• * of fresh parsley
• 4 * 4 oz shrimp,
• 2 * 2 oz crawfish,
• 2 * 2 oz scallops and
• 6 * 6 mussels

Preparation

Step 1

Heat oil in sauté pan over medium flame. Put mushrooms in to cook for 30
seconds. Add mussels and cook 30 seconds. Add seafood and cook 30 seconds.
Flip Cook 15 sec more. Add portofino sauce. Cook until bubbling throughout.
Move mushrooms and seafood to one side of pan. Add cooked linguine to other
side using tongs. Coat pasta with sauce. Mussels should be open when finished