Remember the grilled Pork Shoulder and fetuccini recipe a few days ago? You see I have some left over gravy from the grilled Pork Shoulder and a serving of cooked fetuccini pasta from the pasta meal. As I would like to clear up some space in my fridge, I decided to use them all up. This is how. Preparation and cooking time is only 45 mins.
Fetucinni with seafood in White Creamy gravy
Left over sauce from grilled Pork Shoulder (about 2/3 cup)
Left over cooked fetuccinni (1 serving)
1 tb chopped garlic
2 tb Olive oil
1 tb soya sauce
1 ts sugar
1 tb spoon chopped Chinese Parsley
1 tb spoon diced spring onion
½ cup water
1 tb spoon cooking cream
Salt and black pepper to taste
6 – 8 medium prawns,
6 – 8 fresh scallops
Marinate prawns in soya sauce, sugar and black pepper put aside for 30 mins. Fry garlic in Olive oil till fragrant. Add the left over sauce. Let it simmer for 2 secs, add water and simmer another 2 sec. Add in prawns cook for about 2 mins, add scallops and cook 2 mins. Add cooking cream to thicken the gravy. Add fetuccinni and mix well with the gravy and garnished with spring onion and Chinese parsley.
I served this with left over Garlic Cinnamon pumpkin, steam spinach in butter and freshly baked French bread of course.
Darling, lunch is ready!! :D