Skillet Shrimp Scampi with Fettuccine

Total Time:
45 min
Prep:
25 min
Cook:
20 min

Yield:
6 servings
Level:
Easy

Ingredients
  • 3/4 pound fettuccine pasta
  • 1/2 pound green beans, trimmed and halved crosswise
  • 3 tablespoons vegetable oil
  • 1 large sweet red pepper, halved, cored, seeded and cut lengthwise into thin strips
  • 1 small onion, cut lengthwise in 1/2 and thinly sliced crosswise
  • 4 cloves garlic, thinly sliced
  • 1 1/2 pounds medium-size shrimp, shelled and deveined
  • 2/3 cup dry white wine
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 to 1/2 teaspoon red pepper flakes
  • 1 1/2 cups chicken broth
  • 2 tablespoons cornstarch
  • 1/2 cup chopped fresh parsley leaves
  • 1/4 cup grated Parmesan
Directions
  • Cook pasta in large pot of lightly salted boiling 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 boiling; cook for 1 minute. Stir in the parsley.

  • Drain the pasta and green beans in a colander; turn the pasta into a large bowl. Add the shrimp mixture; toss until well combined. Sprinkle with the grated Parmesan. Serve immediately.


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    Recipe courtesy of Robert Irvine