Olive Garden Seafood Pasta Chowder
Dive into the rich, comforting flavors of Olive Garden Seafood Pasta Chowder, a luxurious fusion of creamy chowder and hearty seafood pasta. This indulgent dish combines tender shrimp and scallops with velvety fettuccine, all simmered in a luscious broth made with chicken stock, heavy cream, and a splash of dry white wine. Aromatic vegetables like onion, carrot, and celery form the base, while fresh thyme and a hint of Parmesan cheese elevate the flavor profile to restaurant-quality perfection. Perfect for seafood lovers, this cozy meal is garnished with a sprinkle of fresh parsley and served with crusty bread, making it an ideal choice for a special family dinner or a chilly evening treat. Ready in under an hour, this seafood chowder is sure to impress with its creamy texture and bold flavors.
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Recipe Information
Ingredients
- 1 pound shrimp (peeled and deveined)
- 1 pound scallops
- 8 ounces fettuccine pasta
- 4 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium yellow onion (diced)
- 3 garlic cloves (minced)
- 1 medium carrot (diced)
- 2 stalks celery (diced)
- 1 tablespoon all-purpose flour
- 4 cups chicken stock
- 2 cups heavy cream
- 1 cup dry white wine
- 1 cup grated Parmesan cheese
- 1 teaspoon fresh thyme (chopped)
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley (chopped for garnish)
Instructions
Cook the fettuccine pasta according to package instructions. Drain it, toss with 1 tablespoon olive oil to prevent sticking, and set aside.
In a large pot or Dutch oven, melt 2 tablespoons of butter over medium heat. Add diced onion, garlic, carrot, and celery. Sauté for 5-7 minutes, until softened and fragrant.
Add the remaining 2 tablespoons of butter to the pot. Once melted, stir in the flour and cook for 1 minute to create a roux.
Slowly whisk in the chicken stock, ensuring there are no lumps. Add the heavy cream, white wine, thyme, bay leaf, salt, and black pepper. Bring the mixture to a gentle boil, then reduce the heat and simmer for 10 minutes.
In a separate skillet over medium heat, heat 1 tablespoon of olive oil. Sear the shrimp and scallops for 2-3 minutes per side until just cooked through. Remove from heat and set aside.
Add the cooked pasta, shrimp, and scallops to the chowder base. Stir to combine, allowing the flavors to meld for 5 minutes. Remove the bay leaf.
Mix in the grated Parmesan cheese until melted and smooth. Adjust seasoning with additional salt and pepper, if needed.
Garnish with fresh parsley before serving. Serve the chowder hot with crusty bread on the side.
Nutrition Facts
Calories |
800 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.0 g | 58% | |
| Saturated Fat | 24.4 g | 122% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 299 mg | 100% | |
| Sodium | 1052 mg | 46% | |
| Total Carbohydrate | 38.1 g | 14% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 4.4 g | ||
| Protein | 49.4 g | 99% | |
| Vitamin D | 3.5 mcg | 18% | |
| Calcium | 222 mg | 17% | |
| Iron | 1.9 mg | 10% | |
| Potassium | 552 mg | 12% | |
*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.
