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Bowl of homemade seafood Portfino with shrimp and scallops.

Shrimp and Scallop Seafood Portofino Pasta

Carne Diem Culinary
Seafood Portofino is a vibrant and elegant dish that brings the sunny flavors of the Italian Riviera straight to your table. Featuring a delightful medley of shrimp and scallops simmered in a light yet richly flavored tomato and white wine sauce, this dish is a true celebration of the sea that is surprisingly simple to recreate at home.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine European, Italian
Servings 4
Calories 1078 kcal

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.

Nutrition

Calories: 1078kcalCarbohydrates: 114gProtein: 59gFat: 42gSaturated Fat: 23gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 0.5gCholesterol: 313mgSodium: 1210mgPotassium: 1589mgFiber: 9gSugar: 16gVitamin A: 1897IUVitamin C: 24mgCalcium: 296mgIron: 6mg
Keyword garlic, Pasta, Scallops, shrimp, tomato sauce, white wine
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