Skillet Shrimp Scampi with Fettuccine |
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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Ingredients:
3/4 pound fettuccine pasta |
1/2 pound green beans, trimmed and halved crosswise |
3 tablespoons vegetable oil |
1 large sweet red pepper, halved, cored, seeded and cut lengthwise into thin strips |
1 small onion, cut lengthwise in 1/2 and thinly sliced crosswise |
4 cloves garlic, thinly sliced |
1 1/2 pounds medium-size shrimp, shelled and deveined |
2/3 cup dry white wine |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
1/4 to 1/2 teaspoon red pepper flakes |
1 1/2 cups chicken broth |
2 tablespoons cornstarch |
1/2 cup chopped fresh parsley leaves |
1/4 cup grated parmesan |
Directions:
1. Cook pasta in large pot of lightly salted boiling 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.
2. 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.
3. 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 boiling; cook for 1 minute. Stir in the parsley.
4. Drain the pasta and green beans in a colander; turn the pasta into a large bowl. Add the shrimp mixture; toss until well combined. Sprinkle with the grated Parmesan. Serve immediately.
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