Olive Garden Seafood Portofino - Lower Fat! Recipe

Name: Olive Garden Seafood Portofino - Lower Fat!
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Portofino Sauce; 2 ounces light butter; 1/4 cup yellow onion, 1/4-inch dice; 10 garlic cloves, minced; 1/4 cup clam juice; 1 cup white wine; 1 cup skim milk; 1/2 pint fat-free half-and-half; 1 ounce shrimp stock (try Shrimp Stock); 1 teaspoon Old Bay Seasoning; 1 1/2 tablespoons cornstarch; Pasta; 1 tablespoon olive oil; 1 lb mushroom; 1 lb linguine, precooked (hot); fresh parsley; 2 lbs shrimp; 1 lb crawfish; 1 lb scallops; 60 mussels; 1 -2 cup peas (optional) or 1 -2 cup broccoli (optional)

Servings: persons

Portofino Sauce
2 ounces light butter
1/4 cup yellow onion, 1/4-inch dice
10 garlic cloves, minced
1/4 cup clam juice
1 cup white wine
1 cup skim milk
1/2 pint fat-free half-and-half
1 ounce shrimp stock (try Shrimp Stock)
1 teaspoon Old Bay Seasoning
1 1/2 tablespoons cornstarch
Pasta
1 tablespoon olive oil
1 lb mushroom
1 lb linguine, precooked (hot)
fresh parsley
2 lbs shrimp
1 lb crawfish
1 lb scallops
60 mussels
1 -2 cup peas (optional) or 1 -2 cup broccoli (optional)

1
PORTOFINO SAUCE:
2
Start by getting your ingredients ready. Dice the onion.
3
Melt butter on medium heat. Add diced onion and garlic, stirring frequently, about 5 minutes until onion is soft.
4
Add white wine. Turn up heat to high until boiling then back down to medium. Cook 5 minutes on medium.
5
Stir in clam juice, shrimp stock, and Old Bay Seasoning.
6
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.
7
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.
8
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.
9
Seafood Portofino:
10
Heat oil in saute pan over medium flame. Put mushrooms inches Cook 2 minutes.
11
Add mussels, and cook 30 seconds.
12
Add shrimp, crawfish, and scallops. Cook until heated through, stirring.
13
Add portofino sauce; cook until bubbling throughout.
14
Move mushrooms and seafood to one side of pan. Add linguine to other side. Using tongs, coat pasta with sauce (mussels should be open).

821

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: Portofino Sauce, 2 ounces light butter, 1/4 cup yellow onion, 1/4-inch dice, 10 garlic cloves, minced, and more.

Yes, Olive Garden Seafood Portofino - Lower Fat! falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Olive Garden Seafood Portofino - Lower Fat!

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions