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Categories:
Pasta green beans vegetable oil sweet red pepper onion garlic shrimp dry white wine salt black pepper red pepper chicken broth cornstarch parsley Parmesan cheese
Viewed: 126 - Published at: 5 years agoIngredients
- 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
Method
- 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.
