Skillet Shrimp Scampi With Fettuccine

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

• Ready In: 45 mins
• Serves: 6

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

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.