Olive Garden Seafood Pasta Chowder Recipes

COPYCAT OLIVE GARDEN SEAFOOD ALFREDO RECIPE

Steps:

• Start the water for the fettuccine pasta. Cook as per package directions until just shy of al dente (it will be added to the sauce later and will continue to cook). If the pasta is done too early, drain and set aside while reserving 1 cup of the cooking liquid just in case the sauce is too thick.
• As the water is starting for the pasta, combine the butter and cream in a large pot or a wide skillet with tall edges (like the one in my picture). Heat over medium until the butter is melted into the cream.
• Turn heat down to medium low. Add the nutmeg to the cream and butter mixture. Whisk to combine.
• Add the Parmesan cheese. Season with salt and pepper to taste (cheese is salty, so make sure you do not salt until after the Parmesan is added).
• Add the shrimp, scallops, and pasta to the sauce and toss to coat. Let it cook for 2-3 minutes to combine the flavors. If the sauce is too thick, add a little pasta water at a time to loosen the sauce (or cream). If too thin, let it cook a little longer. This should be enough time for the small seafood to cook (see note).
• Remove from heat. Serve immediately.

OLIVE GARDEN SEAFOOD PASTA CHOWDER

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.

COPYCAT OLIVE GARDEN SEAFOOD PORTOFINO

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).