scampi

Scampi is a common name used for two related types of seafood. In the strict sense, it refers to Nephrops norvegicus, the langoustine or Norway lobster, a slender coastal crustacean of the family Nephropidae. Langoustines inhabit cold Atlantic and Mediterranean waters, dwelling in burrows in soft bottoms at depths up to several hundred meters. They reach about 20 to 25 cm in length and are prized for sweet, firm flesh. In markets, scampi are usually sold as tails, often labeled langoustine in European countries, while the species is also sold as frozen or fresh whole animals in some regions. In the United States, the term scampi is more commonly used to describe a dish rather than the animal, though it can still refer to langoustine.

Shrimp scampi describes a dish prepared by quickly sautéing shrimp in a garlic butter or olive oil sauce with white wine, lemon juice, and parsley. It is commonly served over pasta or with bread. Regional variations exist: in the United Kingdom and Ireland, scampi more often denotes breaded and fried langoustine tails or shrimp, served as a fried starter. The dish’s ingredients and cooking style vary by country, with some versions adding cream, tomatoes, or chili. The name derives from the Italian word scampo, singular for the crustacean; the plural scampi is used in English to describe the animal or the dish.