Olive Garden Seafood Portofino – Lower Fat!

The first time I tasted Seafood Portofino was on a whirlwind trip to Orlando. Exhausted from theme parks, my family and I stumbled into an Olive Garden, craving comfort. That creamy, seafood-laden pasta was pure magic. The aroma alone – a symphony of garlic, wine, and the ocean – was enough to revive our weary spirits, and I’ve been chasing that flavor ever since. This lighter take captures the essence of that comforting dish without the heavy feeling, making it perfect for a weeknight indulgence.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Servings: 10
• Dietary Type: Pescatarian

Ingredients

For the 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
• 1 teaspoon Old Bay Seasoning
• 1 1/2 tablespoons cornstarch

For the Pasta & Seafood:

• 1 tablespoon olive oil
• 1 lb mushrooms
• 1 lb linguine, precooked (hot)
• Fresh parsley for garnish
• 2 lbs shrimp
• 1 lb crawfish
• 1 lb scallops
• 60 mussels
• 1-2 cup peas (optional) or 1-2 cup broccoli (optional)

Equipment Needed

• Large pot for cooking pasta
• Large sauté pan or skillet
• Cutting board
• Chef’s knife
• Measuring cups and spoons
• Whisk
• Tongs

Instructions

1. Begin by meticulously preparing all your ingredients. Dice the yellow onion into small, uniform 1/4-inch pieces. Finely mince the garlic cloves. Having everything ready to go will streamline the cooking process.

2. In a large sauté pan or skillet, melt the light butter over medium heat. Once melted, add the diced yellow onion and minced garlic. Stir frequently to prevent burning, and cook for approximately 5 minutes, or until the onion becomes soft and translucent.

3. Pour in the white wine. Increase the heat to high, bringing the mixture to a boil. Once boiling, reduce the heat back to medium. Continue cooking for 5 minutes on medium heat, allowing the alcohol to evaporate slightly and the flavors to meld together.

4. Stir in the clam juice, shrimp stock, and Old Bay Seasoning. These ingredients will form the base of your flavorful Portofino sauce.

5. In a separate bowl, whisk together the skim milk and fat-free half-and-half. Add the cornstarch to this mixture, starting with 1 tablespoon. Whisk thoroughly to ensure the cornstarch is fully dissolved and there are no lumps.

6. Slowly add the milk mixture to the sauce, stirring constantly to prevent the formation of lumps. Add about half of the milk mixture at first, stirring continuously and allowing the sauce to thicken.

7. If you desire a thicker sauce, add more cornstarch to the remaining milk mixture. Continue adding the milk mixture slowly, ensuring that the sauce reaches your desired consistency. Remember that the sauce will thicken slightly as it cools.

8. The sauce is now ready! It can be stored in the refrigerator for up to one week. For longer storage, consider freezing it in ice cube trays for convenient, portion-sized usage.

9. Heat the olive oil in a separate large sauté pan over medium heat. Add the mushrooms and cook for approximately 2 minutes, stirring occasionally, until they begin to soften.

10. Add the mussels to the pan with the mushrooms, and cook for 30 seconds.

11. Add the shrimp, crawfish, and scallops to the pan. Cook until the seafood is heated through, stirring frequently. Be careful not to overcook the seafood, as it can become rubbery. The shrimp should turn pink and opaque, and the scallops should be firm and opaque as well.

12. Pour the prepared Portofino sauce over the seafood mixture. Cook until the sauce is bubbling throughout, ensuring that the seafood is evenly coated.

13. Move the cooked mushrooms and seafood to one side of the pan. Add the precooked linguine to the other side. Using tongs, carefully coat the pasta with the sauce. Ensure that all the pasta is well coated and heated through. The mussels should be open at this point. Discard any mussels that remain closed.

14. If using, stir in the optional peas or broccoli during the last few minutes of cooking, allowing them to heat through.

15. Garnish with fresh parsley before serving.

Expert Tips & Tricks

• Use high-quality seafood: The fresher the seafood, the better the flavor. If possible, purchase your seafood from a reputable fishmonger.
• Don’t overcrowd the pan: When cooking the seafood, make sure not to overcrowd the pan. This will lower the temperature and steam the seafood instead of searing it. Cook in batches if necessary.
• Adjust the sauce consistency: If the sauce becomes too thick, add a little more skim milk or white wine to thin it out.
• Infuse the butter with herbs: For an extra layer of flavor, infuse the melted butter with fresh herbs like thyme or rosemary before adding the onions and garlic. Simply add the herbs to the melting butter and let them steep for a few minutes before removing them.
• Spice it up: Add a pinch of red pepper flakes to the sauce for a touch of heat.

Serving & Storage Suggestions

Serve the Seafood Portofino immediately after cooking for the best flavor and texture. Garnish with a generous sprinkle of fresh parsley for a pop of color and freshness. A side of crusty bread is perfect for soaking up the delicious sauce.

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm the pasta in a skillet over medium-low heat, adding a splash of skim milk or white wine if needed to loosen the sauce. Avoid microwaving, as this can make the seafood rubbery. Freezing is not recommended as the sauce may separate upon thawing and the seafood’s texture may be compromised.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	495 kcal	N/A
Calories from Fat	86 g	18%
Total Fat	9.6 g	14%
Saturated Fat	3.2 g	16%
Cholesterol	221.9 mg	73%
Sodium	1114.2 mg	46%
Total Carbohydrate	48.6 g	16%
Dietary Fiber	2.1 g	8%
Sugars	4 g	15%
Protein	46.6 g	93%

Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Gluten-Free: Use gluten-free linguine and ensure all other ingredients are gluten-free.
• Vegetarian: Substitute the seafood with additional mushrooms and other vegetables such as zucchini, bell peppers, or eggplant.
• Spicier: Add a pinch of red pepper flakes or a dash of hot sauce to the sauce for extra heat.
• Creamier: For a richer sauce, substitute the skim milk with whole milk or add a tablespoon of cream cheese.
• Different Seafood: Feel free to use your favorite seafood. Clams, mussels, and calamari would be a great addition.

FAQs (Frequently Asked Questions)

Q: Can I use frozen seafood for this recipe?
A: Yes, you can use frozen seafood. Be sure to thaw it completely before cooking and pat it dry to remove excess moisture.

Q: Can I make this dish ahead of time?
A: While the sauce can be made ahead of time, it is best to cook the seafood and pasta fresh for optimal texture and flavor.

Q: How do I know when the mussels are cooked?
A: The mussels are cooked when they have opened. Discard any mussels that do not open after cooking.

Q: Can I use a different type of pasta?
A: Yes, you can use other types of pasta such as fettuccine, spaghetti, or penne.

Q: How can I make this dish even lower in fat?
A: Use a non-fat cooking spray instead of butter and oil. Also, consider using more skim milk and less half-and-half in the sauce.

Final Thoughts

This lighter version of Olive Garden’s Seafood Portofino is a testament to the fact that you can enjoy indulgent flavors without sacrificing your health goals. Don’t be afraid to experiment with different types of seafood and vegetables to create your own unique twist on this classic dish. I encourage you to try this recipe and share your feedback! Pair it with a crisp white wine for the ultimate dining experience.