Hey foodies! I’ve been cooking Italian dishes for years and lemme tell you – there’s something super interesting about shrimp scampi that most people don’t know. The word “scampi” doesn’t actually mean shrimp at all! Let’s dive into this delicious confusion.
The Real Deal Behind Scampi
Here’s the thing – “scampi” is actually the Italian name for langoustines (those small fancy lobster-looking creatures from Norway). Back in the day, Italian chefs would cook these little guys in a magical combo of
- Garlic butter
- White wine
- Fresh lemon juice
- Parsley
But when Italian cooking made its way to America, something interesting happened…
The American Twist
Ya see, langoustines weren’t easy to find in the US So, clever Italian-American cooks did what any resourceful chef would do – they substituted shrimp! That’s how we ended up with the seemingly redundant name “shrimp scampi”
Breaking Down Today’s Shrimp Scampi
What we now call shrimp scampi is basically:
- Large shrimp (about 1¼ pounds for a good family portion)
- That classic Italian sauce featuring:
- Lots of minced garlic (like 5 cloves!)
- Extra virgin olive oil
- White wine (about 1/3 cup)
- Fresh lemon juice
- A touch of red pepper flakes
- Fresh parsley
Why It’s Still So Popular
Fun fact: Shrimp scampi is one of the most-searched recipes on Food Network during summer – even more than burgers! Here’s why people can’t get enough:
- Quick & Easy: Takes just 30 mins from start to finish
- Fancy but Simple: Looks impressive but ain’t rocket science
- That Smell!: Nothing beats garlic-butter-wine aromatherapy
- Versatile: Serve it over pasta, rice, or with crusty bread
Pro Tips from My Kitchen
After messing up this dish more times than I’d like to admit, here’s what I’ve learned:
- Prep Everything First: This dish moves FAST once you start cooking
- Don’t Skip the Deveining: Nobody wants that gritty stuff
- Watch Those Shrimp: Overcooked shrimp = sad, rubbery shrimp
- Wine Substitute?: If you’re not into wine, use chicken broth + extra lemon juice
Storage & Leftovers (If You Have Any!)
If you somehow end up with leftovers (honestly, this rarely happens in my house), here’s what you need to know:
- Keep it in the fridge for 3-4 days max
- Reheat gently with a bit of butter
- The pasta might soak up the sauce, so you might need to add a splash of butter or broth
The Bottom Line
So there ya have it! “Shrimp scampi” might be a weird name (technically meaning “shrimp langoustine”), but who cares when it tastes this good? It’s basically a perfect example of how Italian-American cuisine took something traditional and made it their own.
Whether you’re cooking for date night or just craving something special for dinner, this dish is always a winner. Just remember – it’s all about that garlic-butter-wine sauce and perfectly cooked shrimp. The name might be confusing, but the deliciousness is crystal clear!
Have you tried making shrimp scampi at home? What’s your favorite way to serve it? Drop a comment below – I’d love to hear your stories and tips!
Quick Recipe Card:
| Ingredient | Amount |
|---|---|
| Large shrimp | 1¼ pounds |
| Garlic cloves | 5 |
| White wine | ⅓ cup |
| Olive oil | ⅓ cup |
| Butter | 4 tablespoons |
| Lemon | ½ (plus wedges for serving) |
| Red pepper flakes | ¼-½ teaspoon |
| Fresh parsley | ¼ cup |
Note: I usually serve this over 12 ounces of linguine for a complete meal that serves 4 people.
Shrimp Scampi with Lemony Breadcrumbs & Angel Hair Pasta
- 1/4 pound day-old Italian bread, torn into chunks
- 1/4 cup lightly packed flat-leaf parsley leaves
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon finely grated lemon zest
- 1 small garlic clove, minced
- Salt
- Pepper
- 1 pound angel hair pasta
- 3 tablespoons extra virgin olive oil
- 8 cloves garlic, thinly sliced
- 1 cup sliced shallots
- 2 pounds U-15 shrimp, peeled and deveined
- 1/3 cup minced fresh herbs: tarragon, parsley, savory, chives
- 1/4 cup Pernod
- 1/4 cup white wine
- 1 tablespoon lemon juice
- 4 tablespoons butter
- Salt
- Pepper
Preheat the oven to 375 degrees F. In a food processor, pulse the bread with the parsley, olive oil, zest and garlic until coarse crumbs form. Season with salt and pepper, then spread on a large-rimmed baking sheet. Bake for 7 to 10 minutes, until golden and crisp; let cool.
In a large pot of salted boiling water, cook the pasta until al dente. Drain the pasta. Reserve.
Meanwhile, preheat a large skillet over medium heat and add the oil. When aromatic and rippling, add the garlic and shallots, and sauté until beginning to caramelize.
Push the shallot mix to the sides, raise the heat to high and add the shrimp. Cook until the shrimp have barely turned pink and just started to curl up, a few minutes at most.
Add the herbs, toss and cook for a moment. Add the Pernod and wine, and cook until almost evaporated, then add the lemon juice. Swirl and add the butter. Swirl the pan until the sauce has come together. Add the reserved pasta to the pan and toss to coat in the sauce.
Season with salt and pepper. Serve, garnishing with the breadcrumbs.
How to Cook Shrimp Scampi with Pasta | Allrecipes
FAQ
Why is shrimp scampi called scampi?
The term “scampi” in “shrimp scampi” refers to a type of shellfish, specifically langoustines, which are similar to but larger than shrimp. The dish originated in Italy, where scampi are a common ingredient in a dish that involves sauteing them in olive oil.
What is scampi made of?
In most countries, especially Italy, scampi means the peeled tail of pretty much any kind of prawn but in the UK it refers to the meat of just one special prawn: the langoustine. Langoustine is a small lobster found in the colder waters of Scotland, Ireland and Norway.
What makes shrimp scampi scampi?
Scampi are tiny, lobster-like crustaceans with pale pink shells (also called langoustines). Italian cooks in the United States swapped shrimp for scampi, but kept both names. Thus the dish was born, along with inevitable variations.
What does scampi style mean?
The term “scampi” is also used as a style of preparation (of, characteristically, shellfish such as langoustines or shrimp sauteed in olive oil, garlic, and white wine, and garnished with Parmesan cheese and lemon juice). Nephrops norvegicus, the langoustine Scampi served Scampi in picante tomato sauce.