Prep 25 mins
Cook 20 mins
Restaurant quality meal. Fast and easy. This was clipped from a magazine, not sure which one.
- 340.19 g fettuccine pasta
- 226.79 g green beans, trimmed and halved
- 44.37 ml 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 clove garlic, thinly sliced
- 680.38 g medium shrimp, shelled and deveined
- 158.51 ml dry white wine
- 2.46 ml salt
- 1.23 ml black pepper
- 1.23-2.46 ml red pepper flakes
- 354.88 ml chicken broth
- 29.58 ml cornstarch
- 118.29 ml fresh parsley leaves
- 59.14 ml grated parmesan cheese
- 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.
This turned out great...I added some artichoke hearts as well which went nicely. Very pretty combination of colors - thank you!
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.
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!