Deutsch: Scampi / Español: Langostino / Português: Camarão / Français: Langoustine / Italiano: Scampi

Scampi refers to a type of seafood dish traditionally made with langoustines or Norway lobsters (Nephrops norvegicus), which are small, slender lobsters found in the Atlantic and Mediterranean waters. In culinary terms, scampi can also refer to the preparation style, where shrimp or prawns are cooked in a sauce with garlic, butter, white wine, and sometimes lemon. This dish is popular in European and American cuisines, where it has been adapted to use shrimp more commonly than langoustines.

Description

In its classic Italian form, scampi (plural for "scampo” in Italian) originally refers to a specific shellfish, the Norway lobster, which is similar to both lobster and shrimp in appearance and taste. The traditional Italian preparation involves grilling or baking the langoustines with garlic, olive oil, lemon, and herbs. However, in English-speaking countries, the term "scampi” has evolved to refer to the dish itself, often made with large shrimp or prawns cooked in a rich, garlic-infused butter sauce.

The American version of shrimp scampi, popular in Italian-American cuisine, typically uses large shrimp sautéed in a sauce made from garlic, butter, white wine, and lemon juice. It’s often served as a main dish, either over pasta or with crusty bread for dipping, allowing the sauce to be fully enjoyed. Scampi dishes highlight the natural sweetness and delicate texture of the shellfish, complemented by the savoury richness of the garlic and butter sauce.

Special Types of Scampi

The term "scampi” is flexible and used in different ways depending on regional culinary traditions. Here are some popular adaptations:

• Classic Italian Scampi: Made with langoustines, grilled or baked with garlic, olive oil, and herbs.
• Shrimp Scampi: The American adaptation, using shrimp cooked in garlic butter sauce, often served over pasta.
• Breaded Scampi: Common in the UK, where langoustines or prawns are breaded, deep-fried, and served with a side of tartar sauce.
• Lobster Scampi: A luxurious variation using lobster meat instead of shrimp or langoustines, cooked in a garlic-butter sauce.

Application Areas

1. Italian Restaurants: Scampi dishes, especially shrimp scampi, are a popular offering in Italian and Italian-American restaurants.
2. Seafood Menus: Often featured in seafood restaurants as either a main course or appetiser, prepared with fresh shellfish.
3. Home Cooking: Shrimp scampi is a quick, easy-to-prepare dish that is popular for home cooking, especially for pasta dishes.
4. Catering and Events: Scampi dishes are often included in catering menus for events, served with pasta or bread for easy serving.
5. Frozen and Packaged Foods: Breaded scampi, especially popular in the UK, is available in frozen form for convenient home preparation.

Well-Known Examples

• Shrimp Scampi with Pasta: A popular Italian-American dish with shrimp cooked in garlic-butter sauce served over linguine or spaghetti.
• Breaded Scampi: Often served in British pubs, where langoustines or prawns are breaded and deep-fried, usually accompanied by tartar sauce.
• Langoustine Scampi: Classic Italian scampi made with langoustines, typically grilled or baked with garlic, lemon, and olive oil.
• Garlic Butter Shrimp Scampi: A simplified version made in a skillet with a garlic and butter sauce, sometimes garnished with parsley.

Risks and Challenges

One challenge with scampi dishes is the potential for overcooking the seafood, which can make shrimp or langoustines tough and chewy. Timing is essential, as shellfish cooks quickly and benefits from brief cooking times. Additionally, scampi dishes made with garlic-butter sauce can be calorie-dense, especially if large amounts of butter are used, which may be a consideration for those watching their caloric intake.

For breaded or fried scampi, there is a risk of added fats and calories, as the breading absorbs oil during frying. Quality of ingredients, such as using fresh, sustainably sourced shrimp or langoustines, also plays a role in the dish’s flavour and environmental impact.

Similar Terms

• Langoustine: The shellfish traditionally used in Italian scampi, similar to but distinct from shrimp and lobster.
• Gamberi: Italian for "shrimp,” often used in place of langoustine in scampi recipes, especially in the US.
• Prawn: Used interchangeably with shrimp in some regions, prawn scampi is common in Europe and Australia.
• Scallop Scampi: A variation that uses scallops in the garlic-butter sauce instead of shrimp or langoustines.
• Garlic Butter Shrimp: A general term for shrimp cooked in garlic-butter sauce, similar to scampi but without the wine or lemon.

Articles with 'Scampi' in the title

• Freshwater Shrimp/Scampi: Freshwater Shrimp/Scampi (Macrobrachium Rosenbergii). It is well known as Freshwater shrimp and commercially called Giant freshwater prawn, Malaysian prawn, Hawaiian blue prawn, giant river prawn

Summary

Scampi is both a type of shellfish (langoustine) and a popular dish where shellfish, commonly shrimp, is cooked in a rich garlic and butter sauce. With origins in Italian cuisine, scampi has been adapted widely, especially in Italian-American cooking, where shrimp scampi over pasta is a beloved comfort food. While delicious and versatile, achieving the perfect scampi requires careful attention to cooking time to retain the delicate texture of the seafood.

--