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.

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 6

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)

Directions

Step 1

Cook the fettuccine pasta according to package instructions. Drain it, toss with 1 tablespoon olive oil to prevent sticking, and set aside.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

Mix in the grated Parmesan cheese until melted and smooth. Adjust seasoning with additional salt and pepper, if needed.

Step 8

Garnish with fresh parsley before serving. Serve the chowder hot with crusty bread on the side.

Nutrition Facts

Serving size	(3803.9g)

Amount per serving	% Daily Value*
Calories	4820.6

Total Fat 272.4g	0%
Saturated Fat 144.2g	0%
Polyunsaturated Fat 4.1g
Cholesterol 1791.1mg	0%
Sodium 6747.7mg	0%
Total Carbohydrate 233.4g	0%
Dietary Fiber 15.9g	0%
Total Sugars 27.8g
Protein 295.8g	0%

Vitamin D 811.1IU	0%
Calcium 1333.7mg	0%
Iron 12.2mg	0%
Potassium 3346.5mg	0%

*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.

Source of Calories

Fat: 53.7%

Protein: 25.9%

Carbs: 20.4%