Buca, Inc. is an industry leader in terms of growth in the number of restaurants it oversees. The company owns and operates 51 full service, dinner-only restaurants under the name Buca di Beppo. Its restaurants are located in 18 states as well as the District of Columbia. Buca di Beppo (meaning 'Joe's basement') restaurants differentiate from other Italian restaurant chains by providing distinctive oversized Southern Italian family style portions in a casual, festive, humorous, socially interactive atmosphere. Appealing to nostalgic trends, the décor at each of Buca's restaurants irreverently exaggerates the clichés of traditional postwar neighborhood Italian/American restaurants. In terms of scale, Buca thinks big: large food portions, large tables, and large restaurant size with an average seating capacity of 300.




Shrimp Fra Diavolo

Italian for "brother devil," fra diavolo sauce is usually made with tomatoes and always spicy. This site will give you the restaurant copycat recipe for this dish.


  • 1 pound large shrimp, peeled, deveined
  • 1 teaspoon salt
  • 1 teaspoon dried crushed red pepper flakes
  • 3 tablespoons olive oil,
  • 1 medium onion, sliced
  • 1 (14 1/2-ounce) can of diced tomatoes
  • 1 cup of dry white wine
  • 3 garlic cloves, chopped
  • 1/4 teaspoon dried oregano
  • 3 Tablespoons fresh Italian parsley, chopped
  • 3 Tablespoons fresh basil, chopped


  1. Toss the shrimp in a medium bowl with 1 teaspoon of salt and red pepper flakes.
  2. Heat the 3 tablespoons oil in a heavy large skillet over medium-high heat.
  3. Add the shrimp and sauté for about a minute, toss, and continue cooking until just cooked through, about 1 to 2 minutes.
  4. Transfer the shrimp to a large plate; set aside.
  5. Add the onion to the same skillet, adding 1 to 2 teaspoons of olive oil to the pan, if necessary, and sauté until translucent, about 5 minutes.
  6. Add the tomatoes with their juices, wine, garlic, and oregano. Simmer until the sauce thickens slightly, about 10 minutes.
  7. Return the shrimp to the tomato mixture; toss to coat, and cook for about a minute so the flavors meld together.
  8. Stir in the parsley and basil. Season with more salt, to taste, and serve over your favorite hot pasta.

Serves 4


  1. This is nothing like the dish from Buca. Theirs has less liquid and has a creamy texture. It's not terrible, but it's very different than the one I wanted to make.

  2. agree with omar. this is not at all like theirs

  3. not like theirs....theirs has cream in the sauce