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 Florentine

Buca di Beppo Restaurant Recipe

2 ounces olive oil
8 ounces shrimp 41/50 tail off (14 shrimp)
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons garlic, chopped
4 ounces clam juice
1 cup tomatoes, diced
3 ounces baby spinach
3 ounces unsalted butter
18 ounces penne pasta, cooked
2 tablespoons Parmesan cheese

In a saute pan over medium heat, add the shrimp and saute for 30 seconds or until the shrimp turn pink on both sides. Add  the garlic, salt and pepper and simmer until the garlic is caramelized.

Add the clam juice to pan and simmer until the clam juice is reduced by half. Add the tomatoes and spinach to the pan and toss to coat. Remove from heat and add the butter swirling the pan until the butter is melted and the sauce is slightly thickened. Add the cooked pasta and parmesan cheese to pan and toss to incorporate. Garnish with parmesan cheese.


  1. Recipe calls for penne pasta. Linguine looks and is more appropriate for the recepe.