Skillet Shrimp Scampi With Fettuccine

Total Time
45mins
Prep 25 mins
Cook 20 mins

Restaurant quality meal. Fast and easy. This was clipped from a magazine, not sure which one.

Ingredients Nutrition

Directions

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

5 5

This turned out great...I added some artichoke hearts as well which went nicely. Very pretty combination of colors - thank you!

5 5

This came from Family Circle Magazine. Delicious, easy and fast prep. Made for a dinner party. Looked beautiful and made me look like a star. I love when a recipe does that for me. thanks.

5 5

Very nice pasta dish. My prep and final product probably only deserved 3-4 stars....but that was due to my own inexperience with this one skillet/restaurant style of cooking. It was still enjoyed by all. And I think next time, I will do a better job with it. For me, it would have helped to have all my ingredients pre-measured and within reach. I just felt like there was so much to DO with this preparation in a very short period of time...constantly felt as though I were running behind or had forgotten a step or needed to get some other step going....So for those slow, southern, home cooking style chefs out there, this may be a tedious recipe...but for those who shine with this style of cooking, I think you will love it. I plan to try it again as I'd like to master the technique. Only change I may make is to splurge and use a little butter in place of some of the chicken broth or alternatively, a little cream in the sauce just to richen it up a bit. Thanks for the post!