Ingredients
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3/4 lb fettuccine pasta
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1/2 lb green beans, trimmed and halved
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3 tablespoons vegetable oil
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1 large sweet red pepper, halved,cored,seeded and cut lengthwise into thin strips
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1 small onion, cut lengthwise in half and thinly sliced crosswise
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4 cloves garlic, thinly sliced
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1 1/2 lbs medium shrimp, shelled and deveined
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2/3 cup dry white wine
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1/2 teaspoon salt
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1/4 teaspoon black pepper
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1/4-1/2 teaspoon red pepper flakes
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1 1/2 cups chicken broth
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2 tablespoons cornstarch
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1/2 cup fresh parsley leaves
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1/4 cup grated parmesan cheese
Instructions
- 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.