Fetucinni with seafood in White Creamy gravy

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

Ingredients:

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

Method:

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

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