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Olive Garden Seafood Portofino - Lower Fat!
By poo235 on February 22, 2007
Photo by cookiedog
3 Reviews
- Prep Time: 15 mins
- Total Time: 30 mins
- Servings: 10
Photo by cookiedog
About This Recipe
"This is a good slimmed down version of Olive Garden's Seafood Portofino copycat. It doesn't come out quite as buttery flavored, but it is still super creamy and flavorful. If you like, add some other veggies to this sauce. I think that broccoli and peas are both great with this!"
Ingredients
- 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 Recipe #61197)
- 1 teaspoon Old Bay Seasoning
- 1 1/2 tablespoons cornstarch
- 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)
Portofino Sauce
Pasta
Directions
- 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).
Private Note
No Notes
Nutrition Facts
Serving Size: 1 (479 g)
Servings Per Recipe: 10
- Amount Per Serving
- %
- Calories 495.0
- Calories from Fat 86
- 17%
- Amount Per Serving
- %
- Total Fat 9.6g
- 14%
- Saturated Fat 3.2g
- 16%
- Cholesterol 221.9mg
- 73%
- Sugars 3.9 g
- Sodium 1114.2mg
- 46%
- Total Carbohydrate 48.6g
- 16%
- Dietary Fiber 2.0g
- 8%
- Sugars 3.9 g
- 15%
- Protein 46.6g
- 93%
Reviews
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"This recipe is delicious - although I made with full blown flavor rather than skim milk etc, oh my gosh, it's wonderful! I used mussels and shrimp as the only seafood, but it was still sooooo good. Enjoy!"
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"My wife and I made this on the w/e and it is one of her favorite dishes at Olive Garden. I don't like it as much as her and prefer a thicker sauce. My wife really liked it but I dont think we will make it again unless it is for her and her friends."
By CamKayNic on June 11, 2007 | 429870
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"I've never had the olive garden's version but if it tastes anything like this recipe I know I'll love it! I reduced this recipe in half and it still made quite a bit- can't wait for lunch tomorrow. I used extra scallops and shrimp in place of the mussles and crawfish as my grocer did not carry them. My sauce was a little thin so I made a little slurry with an additional 1/2 tsp. of cornstarch mixed with 2 T. water. If you enjoy seafood you will love this pasta!"
By cookiedog on April 02, 2007 | 394410
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