Olive Garden Seafood Portofino - Lower Fat! Recipe

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• 1 c white wine .
• 1 tbsp olive oil .
• 1/4 c clam juice .
• Pasta .
• 1/2 pint fat-free half-and-half .
• 1-2 c peas (optional) or broccoli (optional) .
• 1 c skim milk .
• 1/4 c yellow onions, 1/4-inch dice .
• 2 lbs shrimp .
• 1 lb scallops .
• 1 tsp Old Bay Spice uping .
• 1 oz shrimp stock (try Shrimp Stock) .
• 1 lb crawfish .
• 60 mussels .
• 1 lb linguine, precooked (hot) .
• 10 garlic cloves, minced .
• Portofino Sauce .
• 1 1/2 tbsps cornstarch .
• 1 lb mushrooms .
• 2 oz light butter .
• fresh parsley

• Step #1 PORTOFINO SAUCE:.
• Step #2 Start by getting your ingredients ready.
• Step #3 Dice the onion.
• Step #4 Melt Butter on medium heat.
• Step #5 Add sliced onion & garlic, stirring frequently, about 5 mins.
• Step #6 Add white wine.
• Step #7 Turn up heat to high until boiling then back down to medium.
• Step #8 Cook 5 mins on medium.
• Step #9 Stir in clam juice, Old Bay Spice uping, shrimp stock, & cornstarch.
• Step #10 Cook until thickens slightly.
• Step #11 Add milk & half-and-half.
• Step #12 Turn heat on high just until mixture starts to boil.
• Step #13 Turn to medium/low, cover, & stir every once in awhile for 5 mins.
• Step #14 The sauce is now ready! It can be store for up to one week in the regrigerator.
• Step #15 Seafood Portofino:.
• Step #16 Heat oil in saute pan over medium flame.
• Step #17 Put mushrooms inches Cook 2 mins.
• Step #18 Add mussels, & cook 30 seconds.
• Step #19 Add shrimp, crawfish, & scallops.
• Step #20 Cook until heated through, stirring.
• Step #21 Add portofino sauce; cook this until bubbling throughout.
• Step #22 Move mushrooms & seafood to one side of pan.
• Step #23 Add linguine to other side.
• Step #24 Using tongs,coat pasta with sauce.
• Step #25 (mussels should be open).
• Enjoy the Olive Garden Seafood Portofino - Lower Fat! recipe

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Appetizers / Dips

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• seafood
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• olive
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• oil
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• appetizer
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• herbs
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