Ingredients
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2 ounces light butter
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1/4 cup yellow onion, 1/4-inch dice
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10 garlic cloves, minced
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1/4 cup clam juice
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1 cup white wine
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1 cup skim milk
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1/2 pint fat-free half-and-half
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1 ounce shrimp stock (try Shrimp Stock)
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1 teaspoon Old Bay Seasoning
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1 1/2 tablespoons cornstarch
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1 tablespoon olive oil
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1 lb mushroom
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1 lb linguine, precooked (hot)
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fresh parsley
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2 lbs shrimp
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1 lb crawfish
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1 lb scallops
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Instructions
- PORTOFINO SAUCE:
- Start by getting your ingredients ready. Dice the onion.
- Melt butter on medium heat. Add diced onion and garlic, stirring frequently, about 5 minutes until onion is soft.
- Add white wine. Turn up heat to high until boiling then back down to medium. Cook 5 minutes on medium.
- Stir in clam juice, shrimp stock, and Old Bay Seasoning.
- 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.
- 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.
- 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.
- Seafood Portofino:
- Heat oil in saute pan over medium flame. Put mushrooms inches Cook 2 minutes.
- Add mussels, and cook 30 seconds.
- Add shrimp, crawfish, and scallops. Cook until heated through, stirring.
- Add portofino sauce; cook until bubbling throughout.
- Move mushrooms and seafood to one side of pan. Add linguine to other side. Using tongs, coat pasta with sauce (mussels should be open).