Pasta Portofino Recipes

Steps:

• Place pine nuts, Parmesan, parsley, pinch of salt, and 1 cup olive oil in the work bowl of a food processor; pulse until combined. Add basil, and continue to pulse until mixture is smooth; set aside.
• Heat remaining 1/4 cup oil in skillet over medium high heat. Add onions, carrot, celery and sugar; cook until softened about 6-8 minutes. Add tomatoes and cook until thickened, about 25 minutes.
• Meanwhile, bring a large pot of water to a boil; add salt and return to a boil. Add pasta and cook, according to package directions. Drain pasta; set aside.
• Puree tomato mixture through a food mill into the pasta pot. Place pot over low heat and add pesto. Add pasta, and toss to combine. Serve immediately.

Steps:

• 1. Do ahead: Toast the pine nuts. Heat a dry frying pan over medium-high heat. Add the whole nuts & toast, stirring often. When the nuts are fragrant with a light brown color, remove them from the heat & the pan. This should take only a couple of minutes. Let the pine nuts cool on a plate or paper towels before using.
• 2. Make the lemon-butter sauce in a medium saucepan. Melt 2 tablespoons of the butter and saute the shallot and garlic until they are translucent and soft ... *do not let the vegetables or the butter brown. Add the lemon juice & white wine & reduce by half, then add the heavy cream & reduce again by half. Season with salt & pepper, then add the remaining 14 tablespoons (1 3/4 sticks) butter, whisking it in, piece by piece, over very low heat.
• 3. To cook the shrimp, melt the 2 tablespoons butter in a large skillet & saute the garlic until soft. Add the mushrooms, saute for a minute or two, then add the shrimp; cook until they are pink.
• 4. Add the spinach by gently folding it in (it just needs to be wilted, not cooked all the way through). Add the toasted pine nuts.
• 5. To serve, place the pasta on warmed plates with the shrimp mixture on the side or tossed into the pasta. Pour the lemon butter sauce over the pasta, & drizzle a little over the shrimp - if tossing with the pasta add lemon butter sauce to pasta then toss the shrimp mixture into pasta.

Steps:

• Make the roux (heat vegetable oil on medium/high, add flour, stir continuously until oil flour mixture browns).
• If you see black flecks in roux it is burnt & you must start over.
• The amount of oil I used was equal to the amount of roux required by the recipe.
• For instance, the original recipe calls for 4 oz of roux.
• So 8 tbsp oil (I use butter) and 8 tbsp white flour.
• Set aside.
• Remaining roux freezes beautifully.
• Make shrimp stock.
• If you are using head on shrimp, set aside the heads and shells and boil with just enough water to cover.
• After boiling 10mins. Discard heads and shells and use the remaining shrimp stock in the amount required by the recipe.
• Melt Butter on medium heat.
• Add diced onion and garlic puree cover but stir occasionally.
• After diced onions are sauteed add white wine and uncover.
• Turn up heat to high until boiling then back down to medium.
• Cook 5 minutes on medium.
• Now stir in roux and shrimp stock and Old Bay Seasoning. Cook 3 minutes.
• Now add milk and heavy cream.
• Turn heat on high just until mixture starts to boil.
• Turn on medium/low, cover stirring occasionally for 5 minutes.
• After 5 minutes, the Sauce is ready. I turned heat to low while I prepared the seafood.
• Heat oil in saute pan over medium flame.
• Put mushrooms in cook 30 seconds.
• Add mussels and cook 30 seconds.
• Add seafood.
• Cook 30 seconds.
• Flip cook 15 seconds more.
• Add portofino sauce 3oz.
• 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).

Steps:

• In a large frying pan, cook mushrooms and onions in oil over medium heat for 5 minutes.
• Add the shrimp and cook until it turns pink about 2-3 minutes.
• With a slotted spoon,remove the mixture from the pan and set aside.
• Cook the chicken in the same pan for 5 minutes add more oil if there's not enough.
• Add the snow peas and let cook 3-4 minutes.
• Put the shrimp mixture back into the pan.
• Add the wine to the pan and deglaze.
• Stir in the cream,salt,thyme,pepper and tomato.
• Let sauce simmer for 5 minutes for until it has slightly thickened.
• Cook pasta.
• Spoon sauce over pasta and top with lots of parmesan.

Steps:

• PORTOFINO SAUCE:.
• Start by getting your ingredients ready. Dice the onion.
• *Make the roux (heat vegetable oil on medium/high, add flour, stir continuously until oil flour mixture browns). The amount of oil is about equal to the amount of roux required by the recipe. For instance, the original recipe calls for 2 oz of roux. So 4 tbsp oil and 4 tbsp white flour. Set aside.
• Melt Butter on medium heat. Add diced onion and garlic, stirring frequently, about 5 minutes.
• Add white wine. Turn up heat to high until boiling then back down to medium. Cook 5 minutes on medium.
• Stir in roux, shrimp stock, and Old Bay Seasoning. Cook 3 minutes.
• Add milk and heavy cream. Turn heat on high just until mixture starts to boil. Turn to medium/low, cover, and stir occasionally for 5 minutes. The sauce is now ready! It can be store for up to one week in the regrigerator.
• 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).

Steps:

• 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).

Steps:

• Preheat oven to 350°F. Wash spinach and remove stems before drying leaves between paper towels. Set aside. Spread pine nuts over bottom of sheet pan and place pan in oven on top rack. Roast until golden brown, approximately 2 to 4 min. Remove from oven and set aside. Prepare pasta according to package directions, drain and set aside. Prepare lemon butter sauce. Melt 1 tablespoon butter in large skillet over med-high heat. Saute shallots and garlic until translucent. Add white wine and reduce slightly more than 1/2, whisking occasionally. Add cream and reduce by 1/2. Add lemon juice and reduce by 1/2. Add white pepper. Reduce heat to low. Add remaining butter 2 tablespoons at a time, whisking continuously after each addition to completely incorporate butter. Continue to simmer, whisking until sauce just coats spoon. In large skillet over med-high heat, melt the 4 tablespoons of butter. Add garlic and saute until garlic is translucent. Stir in mushrooms, shrimp, and pine nuts. Saute several minutes or until shrimp are done and show color. Remove skillet from heat and gently stir in spinach. Place warm pasta on plate with shrimp mixture to the side. Pour lemon sauce over pasta, permitting a bit of sauce onto shrimp. Enjoy!