Skillet Shrimp Scampi With Fettuccine
- Ready In:
- 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
- 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.
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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!
The whole family really enjoyed this recipe. I didn't have green beans on hand, so I used green peas instead. I went on the low side of the red pepper amount, but will bump it to the high end next time, because we really liked the little bit of heat and wanted more. I'm adding this recipe to my favorite seafood cookbook. Thanks for posting it.