Founded in St. Petersburg, Florida, Bonefish Grill specializes in market-fresh fish from around the world and other savory wood grilled specialties. Guests receive “chef’s coat service” and are guided through an innovative, seasonal menu and specials featuring the highest quality, fresh ingredients. Combined with a big city bar, Bonefish Grill offers hand crafted cocktails and an affordable distinct list of 30 wines by the glass offering a great match for any food pairing.
The restaurant provides a fun and lively place to eat, drink, relax and socialize any day of the week. The experience is based on the premise of simplicity, consistency and a strong commitment to excellence at every level. In fourteen years, the award-winning Bonefish Grill family has grown to more than 200 restaurants across the country.
Diablo Shrimp Fettuccine
Bonefish Grill Diablo Shrimp Fettuccine
1 lb medium shrimp , peeled and deveined
1 teaspoon crushed red pepper flake
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
1 (28 oz) can diced tomatoes , drained
1 cup dry white wine
1 lb dried fettuccine pasta or 1 lb spaghetti
1/4 cup minced fresh parsley leaves
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 ¾ 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. Remove shrimp to medium bowl and 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.