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!

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes, until fragrant.

Step 3

Add the sliced baby bella mushrooms to the skillet and sauté for 3-4 minutes, until softened.

Step 4

Stir in the shrimp and scallops, cooking for 2-3 minutes until they begin to turn opaque. Remove from skillet and set aside.

Step 5

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.

Step 6

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.

Step 7

Add the cooked linguine to the skillet and toss to coat. If needed, use the reserved pasta cooking water to loosen the sauce.

Step 8

Sprinkle chopped fresh parsley over the top and serve hot. Optionally, garnish with a lemon wedge for added brightness.

Nutrition Facts

Serving size	(2741.6g)

Amount per serving	% Daily Value*
Calories	3029.8

Total Fat 52.6g	0%
Saturated Fat 9.6g	0%
Polyunsaturated Fat 2.7g
Cholesterol 1246.8mg	0%
Sodium 5736.9mg	0%
Total Carbohydrate 315.5g	0%
Dietary Fiber 28.0g	0%
Total Sugars 16.8g
Protein 298.7g	0%

Vitamin D 365.3IU	0%
Calcium 801.5mg	0%
Iron 41.0mg	0%
Potassium 6177.5mg	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: 16.2%

Protein: 40.8%

Carbs: 43.1%