Skillet Shrimp Scampi With Fettuccine - cooking recipe

Ingredients

3/4 lb fettuccine pasta
1/2 lb green beans, trimmed and halved
3 tablespoons vegetable oil
1 large sweet red pepper, halved,cored,seeded and cut lengthwise into thin strips
1 small onion, cut lengthwise in half and thinly sliced crosswise
4 cloves garlic, thinly sliced
1 1/2 lbs medium shrimp, shelled and deveined
2/3 cup dry white wine
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 - 1/2 teaspoon red pepper flakes
1 1/2 cups chicken broth
2 tablespoons cornstarch
1/2 cup fresh parsley leaves
1/4 cup grated parmesan cheese

Preparation

Cook pasta in a large pot of lightly salted water until al dente, firm but tender, about 12 minutes.
Add the green beans to the boiling water for the last 6 minutes of cooking; beans should be crisp-tender and not limp.
Meanwhile, heat the oil in a large skillet over medium heat.
Add the sweet red pepper, onion and garlic; saute for 5 to 6 minutes.
Stir in the shrimp; saute 2 minutes.
Add the wine, salt, black pepper and red pepper flakes.
Cook, stirring, until the shrimp are opaque, about 1 to 2 minutes more.
Be careful not to overcook the shrimp.
Whisk together the chicken broth and cornstarch in a small bowl until well blended and smooth.
Stir the cornstarch mixture into the skillet.
Bring to a boil; cook 1 minute.
Stir in the parsley.
Drain the pasta and green beans in a collander: turn the pasta into a large bowl.
Add the shrimp mixture.
Toss until well combined.
Sprinkle with the grated parmesan cheese.
Serve immediately.