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Bonefish Grill Diablo Shrimp Fettuccine Recipe
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Bonefish Grill Diablo Shrimp Fettuccine Recipe

Make our Bonefish Grill Diablo Shrimp Fettuccine Recipe at home tonight for your family. With our Secret Restaurant Recipe your Shrimp Fettuccine will taste just like what you get at Bonefish.
Prep Time1 hour
Active Time1 hour
Total Time2 hours
Course: Cajun, Main Course
Keyword: Bonefish Grill

Ingredients

  • 1 pound medium Shrimp peeled and deveined if desired (31 to 35 per-pound size)
  • 1 teaspoon crushed Red Pepper Flakes or more, to taste
  • 6 tablespoons Extra Virgin Olive Oil
  • 1 1/2 tablespoons Salt
  • 1/4 cup Cognac or 1/4 cup Brandy
  • 1/4 cup minced Garlic
  • 1/2 teaspoon Sugar
  • One 28-ounce can Diced Tomatoes drained
  • 1 cup dry White Wine
  • 1 pound dried Fettuccine Pasta
  • 1/4 cup minced fresh Parsley leaves

Instructions

  • Bring 4 quarts water to a boil in large Dutch oven or stockpot.
  • Heat 12-inch heavy-bottomed skillet over high heat for 4 minutes.
  • Toss shrimp with half of red pepper flakes, 2 tablespoons olive oil, and 3/4 teaspoon salt.
  • Add shrimp to hot skillet and quickly arrange in single layer.
  • Sear until bottom of shrimp forms small spot of crust, about 30 seconds.
  • Remove skillet from heat, turn shrimp over.
  • Add cognac; pause until cognac has warmed slightly, about 5 seconds.
  • Return to high heat.
  • Wave lit match over pan until cognac ignites, shaking pan. (Please be careful!)
  • When fire goes out, remove shrimp to medium bowl. Set aside.
  • Allow empty skillet to cool, off heat, for 2 minutes.
  • Return to burner over low heat.
  • Add 3 tablespoons olive oil and 3 tablespoons garlic and cook, stirring constantly, until garlic foams and becomes sticky and straw colored, 7 to 10 minutes.
  • Add remaining red pepper flakes and 3/4 teaspoon salt, sugar, tomatoes, and wine.
  • Increase heat to medium-high, and simmer until thickened and fragrant, about 8 minutes longer.
  • Stir in reserved shrimp (with accumulated juices), remaining 1 tablespoon garlic, and parsley and simmer until shrimp have heated through, about 1 minute longer.
  • Off heat, stir in remaining 1 tablespoon olive oil.
  • Add pasta and 1 tablespoon salt to boiling water.
  • Stir to separate pasta, and cook until al dente.
  • Reserve 1/3 cup pasta cooking water and drain pasta.
  • Transfer drained pasta back to now empty Dutch oven or stockpot.
  • Add about 1/2 cup sauce (sauce only, no shrimp) and 2 to 3 tablespoons reserved pasta cooking water.
  • Toss to coat.
  • Divide pasta among warm serving plates.
  • Top with a portion of sauce and shrimp.
  • Serve immediately.

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