How to Make Seafood Portofino with Christine Holbrook 

Looks yummy

Nice, looks easy enough. I'll be using fresh garlic, removing the mushrooms and doing crawfish instead of lobster. This method of making Roux is extremely simple and yet different than how a Cajun taught me via butter instead of oil and baking it. But he was doing it for Gumbo and never showed me for a white sauce. The Seafood Portofino was my favorite dish and actually the only entree at Olive Garden that I ever got for as long as I can remember. Now I'm finally going to make it at home from scratch, or something close to it anyhow

Thank you so much for this! 🙏🏽 I’m making it tonight and this was a great visual of the recipe I found online. I learned so much!!

Great video. Didn't have any stock but the outcome came out great!

Seafood Portofino Seafood: Lobster, Shrimp, Scallops Mushrooms Parmesan cheese Linguine Sauce: 2 Tbsp Oil, 1 Onion diced, 3 Tbsp Minced garlic Roux- 3 Tbsp floor, 6 Tbsp butter, Old bay seasoning Add 1/4 cup chicken stock Add 1/4 cup white wine, 1 cup heavy cream, 1 cup milk

When olive garden got rid of this dish i never have been back....

No need for a boxed stock. Next time take the shells of the lobster and shrimp and boil in water reducing down until the flavor is extracted from the shells

Do you have a sister ? Lol.. That looked Perfect.. Yum !

You are going to slice your fingers the way you use a knife.