Skillet Shrimp Scampi with Fettucini
 
  • fettuccine pasta
  • 1/2 lb green beans, trimmed and halved crosswise
  • 1-2 tblsp vegetable oil
  • 1 red pepper, cut into long thin strips
  • 1 small onion, thinly sliced crosswise
  • 4 cloves garlic, thinly sliced
  • 1 1/2 lb medium sized shrimp
  • 2/3 c dry white wine (I used chicken broth)
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4-1/2 tsp red pepper flakes
  • 1 1/2 cups chicken broth
  • 2 tblsp cornstarch
  • 1/2 c chopped fresh parsley
  • grated Parmesan
  • Cook pasta in large pot. In last 6 minutes of cooking, add green beans to the pasta pot; beans should be crisp-tender, but not limp.
  • Meanwhile, heat the oil in a large skillet over medium heat.
  • Add red pepper, onion, and garlic and saute for 5-6 minutes.
  • Stir in the shrimp; saute for 1-2 minutes.
  • Add the wine, salt, pepper, and red pepper. Cook, stirring, until the shrimp are opaque, about 1-2 minutes more. Don't overcook the shrimp.
  • Whisk together the cornstarch and broth until well blended. Stir the mixture into the skillet. Bring to a boil; cook for 1 minute. Stir in the parsley.
  • Drain the pasta and green beans in a colander and add to the skillet. Toss until well combined. Sprinkle with Parmesan if desired.
Source: Family Circle Magazine, episode CE1A13
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