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.




Fresh Garden Pappardelle

Buca di Beppo Restaurant Recipe

2-3 whole carrots
1 whole zucchini
2 ounces olive oil
1 tablespoon minced garlic
4 ounces peeled and deveined shrimp
coarse salt and pepper to taste
8 ounces heavy cream
1/4 cup freshly chopped basil, plus more for garnish
2 ounces unsalted butter
12 ounces cooked pappardelle pasta
2 tablespoons grated Parmesan cheese

Using a potato peeler, cut carrots and zucchini into thin strips. Cut zucchini strips in half lengthwise. Blanch carrot and zucchini strips in boiling water for 30 seconds, drain water, and set aside.

Heat oil in a saute pan. Add minced garlic and saute 30 seconds. Add shrimp, return pan to stove and saute 30 seconds per side until shrimp turns pink. Season with salt and pepper. Stir in cream and 1/4 cup basil. When everything is incorporated, swirl in butter.

Add carrot and zucchini ribbons, pasta and Parmesan cheese to pan, tossing to coat. Garnish with fresh basil. Yield: 4 servings

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