Ingredients for Olive Garden Seafood Portofino Lower Fat
- Light Butter
- Yellow Onion
- Garlic Cloves
- Clam Juice
- White Wine
- Skim Milk
- Fat Free Half And Half
- Shrimp Stock
- Old Bay Seasoning
- Cornstarch
- Olive Oil
- Mushroom
- Linguine
- Fresh Parsley
- 1 pound shrimp, peeled and deveined
- Crawfish
- 1 pound scallops
- Mussels
- 1/2 cup frozen peas (optional)
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How to Make Olive Garden Seafood Portofino Lower Fat
- Cook pasta according to package directions. Reserve 1/2 cup pasta water before draining.
- Melt 1 tablespoon of butter in a large skillet over medium heat. Add shrimp and scallops; cook until pink and opaque, about 3-5 minutes per side.
- Add 1/2 cup chopped onion and 2 cloves minced garlic to the skillet. Cook until softened, about 2 minutes.
- In a small bowl, whisk together 1/2 cup heavy cream, 1/4 cup grated Parmesan cheese, 1 tablespoon lemon juice, 1 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Pour the cream mixture into the skillet with the seafood and vegetables. Bring to a simmer and cook until the sauce has thickened slightly, about 2-3 minutes.
- Stir in the cooked pasta and reserved pasta water. Cook for 1-2 minutes, allowing the sauce to coat the pasta evenly.
- Serve immediately, garnished with extra Parmesan cheese and a sprinkle of fresh parsley (optional).
Nutrition Information (Approximate per serving)
Sodium
46 g
Sugar
15g
Fat
16g
Carbs
16g
