Skillet Shrimp Scampi with Fettuccine

Ingredients

• 0.3 teaspoon pepper black
• 1.5 cups chicken broth 
• 2 tablespoons cornstarch 
• 0.7 cup cooking wine dry white
• 0.5 cup parsley leaves fresh chopped
• 4 cloves garlic thinly sliced
• 0.5 pound green beans trimmed halved
• 1 small onion thinly sliced
• 0.3 cup parmesan grated
• 0.8 pound fettuccine pasta 
• 1 large bell pepper sweet red cored halved seeded cut lengthwise into thin strips
• 0.3 teaspoon pepper flakes red
• 0.5 teaspoon salt 
• 1.5 pounds shrimp shelled deveined
• 3 tablespoons vegetable oil 

Equipment

• bowl
• frying pan
• whisk
• pot
• colander

Directions

1. Cook pasta in large pot of lightly salted boiling water until al dente, firm but tender, about 12 minutes.
2. Add the green beans to the boiling water for the last 6 minutes of cooking; beans should be crisp-tender and not limp.
3. Meanwhile, heat the oil in a large skillet over medium heat.
4. Add the sweet red pepper, onion and garlic; saute for 5 to 6 minutes. Stir in the shrimp; saute 2 minutes.
5. 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.
6. 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.
7. Drain the pasta and green beans in a colander; turn the pasta into a large bowl.
8. Add the shrimp mixture; toss until well combined.
9. Sprinkle with the grated Parmesan.
10. Serve immediately.