Skillet Shrimp Scampi With Fettuccine

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

1 Cook pasta in a large pot of lightly salted 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.
5 Stir in the shrimp; saute 2 minutes.
6 Add the wine, salt, black pepper and red pepper flakes.
7 Cook, stirring, until the shrimp are opaque, about 1 to 2 minutes more.
8 Be careful not to overcook the shrimp.
9 Whisk together the chicken broth and cornstarch in a small bowl until well blended and smooth.
10 Stir the cornstarch mixture into the skillet.
11 Bring to a boil; cook 1 minute.
12 Stir in the parsley.
13 Drain the pasta and green beans in a collander: turn the pasta into a large bowl.
14 Add the shrimp mixture.
15 Toss until well combined.
16 Sprinkle with the grated parmesan cheese.
17 Serve immediately.