Copycat Olive Garden Seafood Portofino
Transport your taste buds straight to your favorite Italian restaurant with this Copycat Olive Garden Seafood Portofino recipe. This exquisite dish features tender linguine pasta tossed in a luscious, creamy white wine sauce brimming with succulent shrimp, sweet sea scallops, and savory mussels. A medley of sautéed garlic and earthy button mushrooms adds depth to the dish, while fresh parsley and a hint of lemon juice brighten every bite. Perfect for a special occasion or a restaurant-quality date night at home, this seafood pasta masterpiece comes together in just 45 minutes. Garnish with Parmesan cheese for added indulgence and enjoy this flavor-packed creation that tastes like you've brought Olive Garden to your table!
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Recipe Information
Ingredients
- 12 ounces Linguine pasta
- 4 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 4 cloves Garlic, minced
- 8 ounces Button mushrooms, sliced
- 8 ounces Large shrimp, peeled and deveined
- 8 ounces Sea scallops
- 1 pound Fresh mussels, scrubbed and debearded
- 1 cup Dry white wine
- 1 cup Heavy cream
- 1 cup Chicken broth
- 2 tablespoons Fresh parsley, chopped
- 1 tablespoon Lemon juice
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- Grated Parmesan cheese, for garnish (optional)
Instructions
Bring a large pot of salted water to a boil. Cook the linguine pasta according to package instructions until al dente. Drain and set aside.
In a large skillet or sauté pan, melt the butter and olive oil over medium heat.
Add the minced garlic and sauté for 1 minute until fragrant.
Add the sliced mushrooms to the pan and cook for 3-4 minutes until softened.
Stir in the shrimp and scallops. Cook for 2-3 minutes until they begin to turn opaque.
Add the mussels to the pan, followed by the white wine. Cover the pan with a lid and let the mussels steam for 4-5 minutes until they open. Discard any mussels that do not open.
Remove the lid and stir in the heavy cream, chicken broth, and lemon juice.
Season the sauce with salt and black pepper. Let it simmer for 5-7 minutes, stirring occasionally, until the sauce thickens slightly.
Reduce the heat to low and toss the cooked linguine pasta with the seafood and sauce until fully coated.
Sprinkle the dish with fresh parsley and grated Parmesan cheese, if desired.
Serve immediately while hot and enjoy your Copycat Olive Garden Seafood Portofino!
Nutrition Facts
Calories |
787 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.9 g | 55% | |
| Saturated Fat | 21.4 g | 107% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 288 mg | 96% | |
| Sodium | 1310 mg | 57% | |
| Total Carbohydrate | 37.1 g | 13% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 2.3 g | ||
| Protein | 48.1 g | 96% | |
| Vitamin D | 2.9 mcg | 14% | |
| Calcium | 133 mg | 10% | |
| Iron | 6.4 mg | 35% | |
| Potassium | 1101 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
