Olive Garden Seafood Portofino Lower Fat
Indulge in the flavors of the Mediterranean with this healthier take on Olive Garden’s Seafood Portofino. This lower-fat version combines tender whole wheat linguine with a medley of fresh seafood, including shrimp, scallops, and mussels, all cooked to perfection in a light, flavorful sauce of dry white wine and reduced-sodium chicken broth. Nutrient-rich spinach and earthy baby bella mushrooms add depth, while a hint of lemon juice and red pepper flakes deliver a bright and spicy finish. Ready in just 35 minutes, this dish balances indulgence with wellness, making it a perfect choice for a light yet satisfying dinner. Garnish with parsley for a fresh, fragrant touch, and pair with a crisp side salad for a true restaurant-worthy meal right at home!
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Recipe Information
Ingredients
- 12 oz whole wheat linguine
- 2 tbsp olive oil
- 4 cloves minced garlic
- 2 cups sliced baby bella mushrooms
- 1 lb uncooked shrimp, peeled and deveined
- 1 lb small sea scallops
- 1 lb fresh mussels, cleaned and debearded
- 1 cup dry white wine
- 1 cup reduced-sodium chicken broth
- 5 oz fresh spinach
- 2 tbsp fresh lemon juice
- 0.5 tsp red pepper flakes
- 0.5 tsp salt
- 0.25 tsp black pepper
- 2 tbsp fresh parsley, chopped
Instructions
Bring a large pot of salted water to a boil. Cook the whole wheat linguine according to package instructions until al dente. Drain, reserving 1/2 cup of pasta cooking water, and set aside.
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes, until fragrant.
Add the sliced baby bella mushrooms to the skillet and sauté for 3-4 minutes, until softened.
Stir in the shrimp and scallops, cooking for 2-3 minutes until they begin to turn opaque. Remove from skillet and set aside.
Add mussels to the skillet along with the dry white wine and reduced-sodium chicken broth. Cover and cook over medium heat for 5 minutes, or until the mussels open. Discard any mussels that do not open.
Return the shrimp, scallops, and mushrooms to the skillet. Stir in fresh spinach, fresh lemon juice, red pepper flakes, salt, and black pepper. Cook for an additional 2-3 minutes, until the spinach wilts.
Add the cooked linguine to the skillet and toss to coat. If needed, use the reserved pasta cooking water to loosen the sauce.
Sprinkle chopped fresh parsley over the top and serve hot. Optionally, garnish with a lemon wedge for added brightness.
Nutrition Facts
Calories |
3030 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.6 g | 67% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1247 mg | 416% | |
| Sodium | 5737 mg | 249% | |
| Total Carbohydrate | 315.5 g | 115% | |
| Dietary Fiber | 28.0 g | 100% | |
| Total Sugars | 16.8 g | ||
| Protein | 298.7 g | 597% | |
| Vitamin D | 9.1 mcg | 46% | |
| Calcium | 802 mg | 62% | |
| Iron | 41.0 mg | 228% | |
| Potassium | 6178 mg | 131% | |
*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.
