Last Updated on June 30, 2025 by Carne Diem
Protein: Seafood
Method: Stovetop
Jump to RecipeDreaming of a romantic date night in, but craving that restaurant-worthy seafood experience? Look no further than Seafood Portofino! This dish is a symphony of fresh flavors, featuring succulent shrimp, scallops, and the delicate sweetness of bay scallops, all enveloped in a creamy, flavorful Portofino sauce. It's surprisingly simple to make, yet impressive enough to make you feel like a culinary rock star.
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Dive into Deliciousness: Seafood Portofino - A Restaurant-Worthy Dish at Home
Inspired by the Seafood Portofino at Olive Garden, this seafood pasta recipe is easy to make at home. Our version of this Italian seafood dish is loaded with shrimp and scallops, however, you can add our substitute your favorite seafood or shellfish in the dish.
While you are here, why not check out more of our favorite Italian recipes:
- Italian Stuffed Beef Tenderloin Roast: Rosa di Parma
- Smoked Rotisserie Italian Pork Belly Porchetta
- Italian Style Garlic Parmesan Wings
- Blackstone Griddle Italian Pork Milanese
- Grilled Chicken Spiedini
- Sous Vide Florentine Style Porterhouse Steak
- Ricotta and Italian Sausage Stuffed Shells
How to Make Seafood Portofino Pasta at Home
While some recipes rely on store-bought marinara, this recipe boasts a homemade portofino sauce bursting with fresh flavors. It's a simple recipe, but the difference is undeniable.
Ingredients: What you will Need
Seafood: We highly recommend using fresh seafood in the dish. You will need about 2 pounds of seafood or shellfish. We typically use 1 pound of shrimp, peeled and deveined (tails on or off, your preference), ½ pound bay scallops, and ½ pound sea scallops. Feel free to substitute your favorites like clams or mussels.
Pasta: Linguine or angel hair pasta works best. Simply cook according to package directions.
Veggies: Yellow onion and garlic provide the aromatics for the seafood pasta dish. You will also need a 28 ounce can of crushed tomatoes and tomato paste.
Liquid Ingredients: You will need 1 cup of heavy cream, ½ cup of seafood broth or clam juice, and ½ cup of dry white wine to make the sauce. A little lemon juice adds some acidity and freshness to the seafood Portofino recipe.
Spices and Seasonings: The sauce is simply seasoned with dried oregano and red pepper flakes. Fresh parsley and basil can be used as a garnish for the finished pasta dish. Finish with Kosher salt and black pepper to taste.
Grated Parmesan cheese: You will need about ¼ cup of shredded cheese, plus extra for serving. Freshly grated cheese works the best for the seafood pasta recipe.
Olive oil and butter: You will need olive oil and butter for sautéing the onion and cooking the fresh seafood.
Step by Step Instructions for Making Portofino Pasta
Prep the Seafood: Pat the shrimp and scallops dry with paper towels. Season them lightly with salt and pepper.
Sauté the Aromatics: Heat olive oil in a large skillet over medium heat. Add the diced onion and cook until softened and translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute, until fragrant.
Build the Sauce: Increase the heat to medium-high. Add the crushed tomatoes, white wine, lemon juice, clam juice, tomato paste, oregano, and red pepper flakes. Bring to a simmer and cook for 10 minutes, allowing the flavors to meld.
Next, whisk in the heavy cream and grated Parmesan cheese. Season with salt and pepper to taste. Reduce heat to low and simmer for an additional 5 minutes.
Prepare the Pasta: While the seafood cream sauce is cooking prepare the pasta according to package instructions. Cooking to al dente gives the best results.
Sauté the Seafood: In a separate sauté pan or a large skillet heat the butter over medium-high heat. Add the shrimp and scallops and cook for 2-3 minutes per side, or until the shrimp turn opaque and the scallops are golden brown.
Finishing the Seafood Portofino : Toss the cooked pasta with the Portofino sauce in your large skillet. Gently fold in the cooked seafood. If the sauce seems too thick, add a splash of reserved pasta water to thin it out.
Presentation Perfection: Plate your masterpiece and garnish with fresh parsley and fresh basil. Finish with a sprinkle of extra Parmesan cheese for good measure.
Calling all seafood lovers. Check out some of the rest of our great seafood recipes to make at home:
- Baked Seafood Dip
- Seafood Paella
- Crab Norfolk
- Shrimp Mozambique: Spicy Portuguese Shrimp
- Pina Colada Shrimp Skewers
- Spicy Trinidad Style Pepper Shrimp Recipe
- Grilled Clams Casino
- Easy Fresh Pollock Soup with Coconut Curry Broth
- Everything Bagel Seared Ahi Tuna
Tips and Tricks:
- Don't Overcook the Seafood: Seafood cooks quickly. Be mindful not to overcook the shrimp and scallops to prevent them from becoming rubbery.
- Fresh is Best: While frozen seafood can be used in a pinch, fresh seafood will deliver the best flavor and texture.
- Customize the Spice: Love it hot? Adjust the amount of red pepper flakes to your preference.
- Leftovers? This dish reheats beautifully. Store leftover pasta and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, adding a splash of milk or cream if needed to thin out the sauce.
So ditch the delivery menus and create a restaurant-worthy experience in your own kitchen! This Seafood Portofino recipe is guaranteed to impress your date (or yourself) with its fresh flavors and creamy goodness.
Frequently Asked Questions
Despite being named after the beautiful Italian fishing village of Portofino, the dish as it's widely known (especially in Italian-American restaurants) isn't necessarily a traditional, historical dish from that specific region. It's more likely an Italian-American creation inspired by the abundance of seafood in coastal Italian cuisine.
Linguine is a very common choice due to its shape, which holds the sauce well. Fettuccine, spaghetti, and even angel hair pasta are also sometimes used.
A crisp white wine like Pinot Grigio, Sauvignon Blanc, or a dry Rosé is often recommended to complement the richness of the sauce and the delicate flavors of the seafood.
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📖 Recipe
Shrimp and Scallop Seafood Portofino Pasta
Ingredients
- 1 pound Shrimp peeled and deveined (tails on or off, your preference)
- ½ pound Bay Scallops
- ½ pound Sea Scallops
- 4 tablespoons Butter
- 1 pound Linguine or angel hair pasta - cooked according to package directions
Sauce Ingredients
- 1 tablespoon Olive Oil
- 1 Large Yellow Onion diced
- 4 Garlic Cloves minced
- 28 ounce Can Crushed Tomatoes
- 1 cup Heavy cream
- ½ cup Dry White Wine
- ½ cup Clam juice or Seafood broth
- 1 Tablespoon Lemon Juice
- 1 tablespoon Tomato Paste
- 1 teaspoon Dried Oregano
- ½ teaspoon Red Pepper Flakes adjust to taste
- ¼ cup Grated Parmesan Cheese plus extra for serving
- Fresh parsley and basil chopped (for optional garnish)
Instructions
- Pat the shrimp and scallops dry with paper towels. Season them lightly with salt and pepper.
- Heat olive oil in a large skillet over medium heat. Add the diced onion and cook until softened and translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute, until fragrant.
- Increase the heat to medium-high. Add the crushed tomatoes, white wine, clam juice, tomato paste, oregano, lemon juice and red pepper flakes. Bring to a simmer and cook for 10 minutes, allowing the flavors to meld.
- Whisk in the heavy cream and grated Parmesan cheese. Season with salt and pepper to taste. Reduce heat to low and simmer for an additional 5 minutes.
- While the seafood cream sauce is cooking prepare the pasta according to package instructions. Cooking to al dente gives the best results.
- In a separate sauté pan heat butter over medium-high heat. Add the shrimp and scallops and cook for 2-3 minutes per side, or until the shrimp turn opaque and the scallops are golden brown.
- Toss the cooked pasta with the Portofino sauce in your large skillet. Gently fold in the cooked seafood. If the sauce seems too thick, add a splash of reserved pasta water to thin it out.
- Plate Seafood Portofino pasta and garnish with fresh parsley and fresh basil. Finish with a sprinkle of extra Parmesan cheese.
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