Olive Garden Seafood Pasta Chowder Recipes

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OLIVE GARDEN SEAFOOD PASTA CHOWDER



Olive Garden Seafood Pasta Chowder image

I found this recipe on a website somewhere. My friends and I used to go to Olive Garden on Fridays just to get this soup....FORGET the salad! It may seem abit tedious but it's really not. I sometimes use imitation crabmeat AND throw in some extra baby shrimp.

Provided by Michelle S.

Categories     Chowders

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

6 ounces small shell pasta
3 ounces crabmeat
6 tablespoons butter
1/2 lb fresh mushrooms, sliced
2 (1 ounce) packages newburg sauce mix
3 cups milk
1 1/2 cups water
1/4 cup dry white wine
1/4 cup sliced green onion

Steps:

  • Cook pasta according to package directions.
  • Sort through crab if using fresh for shell.
  • Melt butter in 3 quart.
  • non aluminum saucepan.
  • Add mushrooms; saute for 3 minutes.
  • Add sauce mix; stir well.
  • Add milk, water, and wine; stir well with a wire whisk until mixture comes to a boil.
  • Reduce heat simmer 5- 8 minutes, stirring constantly.
  • Add green onions, pasta and crabmeat; stir to combine.
  • Heat through, about 2- 3 minutes.

Nutrition Facts : Calories 473, Fat 24.9, SaturatedFat 15.3, Cholesterol 80.3, Sodium 398.5, Carbohydrate 43.1, Fiber 2.1, Sugar 2, Protein 17.5

COPYCAT OLIVE GARDEN SEAFOOD PORTOFINO



Copycat Olive Garden Seafood Portofino image

I love, love, love this Olive Garden entree! The sauce is definitely not healthy, but it's delicious!

Provided by Stephanie Z.

Categories     One Dish Meal

Time 30m

Yield 10 serving(s)

Number Of Ingredients 17

2 ounces butter
2 ounces yellow onions, 1/4-inch dice
2 ounces roux (*try Gumbo Base (Aka Roux), or see below)
8 fluid ounces milk
1/2 pint heavy cream
1 ounce shrimp stock (try Shrimp Stock)
1 teaspoon Old Bay Seasoning
8 fluid ounces white wine
10 garlic cloves, minced
3 tablespoons olive oil
1 lb mushroom
1 lb linguine, precooked (hot)
fresh parsley
2 lbs shrimp
1 lb crawfish
1 lb scallops
60 mussels

Steps:

  • PORTOFINO SAUCE:.
  • Start by getting your ingredients ready. Dice the onion.
  • *Make the roux (heat vegetable oil on medium/high, add flour, stir continuously until oil flour mixture browns). The amount of oil is about equal to the amount of roux required by the recipe. For instance, the original recipe calls for 2 oz of roux. So 4 tbsp oil and 4 tbsp white flour. Set aside.
  • Melt Butter on medium heat. Add diced onion and garlic, stirring frequently, about 5 minutes.
  • Add white wine. Turn up heat to high until boiling then back down to medium. Cook 5 minutes on medium.
  • Stir in roux, shrimp stock, and Old Bay Seasoning. Cook 3 minutes.
  • Add milk and heavy cream. Turn heat on high just until mixture starts to boil. Turn to medium/low, cover, and stir occasionally for 5 minutes. The sauce is now ready! It can be store for up to one week in the regrigerator.
  • Seafood Portofino:.
  • Heat oil in saute pan over medium flame. Put mushrooms inches Cook 2 minutes.
  • Add mussels, and cook 30 seconds.
  • Add shrimp, crawfish, and scallops. Cook until heated through, stirring.
  • Add portofino sauce; cook until bubbling throughout.
  • Move mushrooms and seafood to one side of pan. Add linguine to other side. Using tongs,coat pasta with sauce. (mussels should be open).

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