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Buca di Beppo Pappardelle Recipe

Buca di Beppo was kind enough to share the recipe for one of their 2015 Summer Featured Pasta dishes, Pappardelle, with the Orlando Sentinel - and we tracked it down for you. Now you can make Buca di Beppo Pappardelle at home.
Prep Time30 minutes
Active Time30 minutes
Total Time1 hour
Course: Main Course

Ingredients

  • 2 to 3 whole Carrots
  • 1 whole Zucchini
  • 2 ounces Olive Oil
  • 1 tablespoon minced Garlic
  • 4 ounces peeled and deveined Shrimp
  • Salt and freshly ground Black Pepper to taste
  • 8 ounces Heavy Cream
  • 1/4 cup freshly chopped Basil plus a bit more for garnish
  • 2 ounces unsalted Butter
  • 12 ounces Pappardelle Pasta
  • 2 tablespoons freshly grated Parmesan Cheese

Instructions

  • Prepare pasta according to package directions. Drain. Set aside.
  • Use a potato peeler to cut the 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. Set strips aside.
  • Heat oil in a large sauté pan over medium heat.
  • When oil begins to shimmer, add minced garlic and sauté 30 seconds.
  • Add shrimp and sauté 30 seconds per side until shrimp just turns pink. Do not overcook - shrimp will continue to cook during the rest of the cooking.
  • Season, to taste, with salt and pepper.
  • Turn down heat to medium low.
  • Stir in cream and 1/4 cup basil.
  • When everything is incorporated swirl in butter.
  • Remove pan from heat.
  • Add carrot and zucchini ribbons, pasta and Parmesan cheese to pan, tossing to coat everything well.
  • Place prepare dish in a large serving bowl.
  • Garnish with fresh chopped basil.

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