Ever wondered why we call it “shrimp scampi” when that name literally translates to “shrimp lobster”? I’m gonna break down this head-scratching name for ya and share some cool history behind one of America’s favorite seafood dishes!
The Real Deal About Scampi
Let’s get something straight – scampi isn’t actually shrimp at all! In Italy, scampi (or scampo in Italian) refers to these cute little lobster-like critters called langoustines. They’re like mini lobsters with skinnier claws and mostly hang out in European waters, especially around Italy and Spain.
How Did We End Up With “Shrimp Scampi”?
Here’s where things get interesting! When Italian immigrants came to America, they couldn’t find their beloved langoustines So they did what any creative cook would do – they used what they had Since shrimp and langoustines are both shellfish (they’re cousins in the Decapoda family), shrimp became the perfect stand-in.
But why keep the “scampi” part? Well, it stuck around for a few reasons:
- It sounds fancy (c’mon, you gotta admit it!)
- The double “S” rolls off the tongue nicely
- Americans weren’t familiar with real scampi anyway
- It became shorthand for that amazing garlic-butter sauce
The Modern “Scampi Style”
These days, “scampi” has evolved to mean more than just the crustacean – it’s become a whole style of cooking! When we say something is prepared “scampi-style,” we’re talking about
- Lots of butter
- Tons of garlic
- White wine
- Fresh lemon juice
- Parsley
- Sometimes a kick of red pepper flakes
What Real Italians Think
I gotta tell ya, if you ordered “shrimp scampi” in Italy, you’d get some pretty confused looks! To Italians it’s like saying “chicken beef” – it just doesn’t make sense. Their traditional scampi dishes like Scampi alla Romana, use actual langoustines, not shrimp.
Why Americans Love It
Despite its wonky name, shrimp scampi has become a total hit in the US because:
- It’s cheaper than using real langoustines
- The flavors are crowd-pleasing
- It’s fancy enough for special occasions but easy enough for weeknight dinners
- Kids usually love it (who doesn’t love buttery shrimp?)
- It’s perfect for sharing
Quick and Easy Shrimp Scampi Recipe
Wanna make it yourself? Here’s my super simple version:
What You’ll Need:
- 1 pound large shrimp (peeled and deveined)
- 3 tablespoons butter
- 6 cloves garlic (yeah, that much!)
- 1/4 cup dry white wine (or broth if you prefer)
- 1 tablespoon fresh lemon juice
- Handful of chopped parsley
- Salt and pepper
- Red pepper flakes (if you’re feeling spicy)
The How-To:
- Pat those shrimp dry and season ’em
- Melt butter and cook garlic until fragrant
- Toss in the shrimp and cook until pink
- Add wine and lemon juice
- Let it simmer until sauce thickens a bit
- Sprinkle with parsley and serve!
Pro tip: Don’t automatically expect pasta! While we Americans love serving shrimp scampi over noodles, traditionally it’s often served with crusty bread for soaking up all that yummy sauce.
The Bottom Line
So there ya have it – “shrimp scampi” might be a weird name that makes Italian chefs cringe, but it’s become its own delicious thing here in America. It’s like how we call all sparkling wine “champagne” even when it’s not from Champagne, France – sometimes the name just sticks!
Whether you serve it with pasta, bread, or just dive in with a fork, shrimp scampi is here to stay. And honestly? Who cares about the name when it tastes this good! Now excuse me while I go make some for dinner…
Would you like me to explain or break down any part of this article further?
How to Make Shrimp Scampi
- Warm the oil and butter in a big skillet. Add all that garlic and breathe in.
- Pour in the wine or broth, and crank the heat. Let the whole fragrant thing simmer for a few minutes, then add salt, pepper and red pepper flakes.
- Add those big, beautiful shrimp! You don’t want to overcook shrimp, so watch for the shrimp to go from gray to bright pink. They cook fast — check for doneness around the 3-minute mark. Tongs are our favorite tool for cooking shrimp and moving them gently around in the pan so they stay tender.
- Shrimp scampi time! As soon as the shrimp are cooked, get those beauties off the heat. Move the pan, kill the heat, etc.
- Serve! If you want to serve the scampi just as-is with some bread for soaking up the scampi sauce, go for it.
Classic Shrimp Scampi Ingredients
- Large or extra-large shrimp. Hot tip: You can ask the fishmonger to peel and devein the shrimp for you (if they don’t seem super stressed out and busy).
- Butter
- Olive oil
- Garlic. A lot of it—six cloves of fresh garlic.
- Dry white wine. We like to use italian white wines like vermentino or pinot grigio that would also be nice to drink with the finished dish. If you don’t want to use wine in your scampi, that’s OK! Just use broth instead.
- Red pepper flakes
- Fresh parsley
- Fresh lemon juice
How to Cook Shrimp Scampi with Pasta | Allrecipes
FAQ
Why do Americans call it shrimp scampi?
Shrimp scampi was named for cooking shrimp in the way scampi was cooked in Italy making the name a little redundant, but no less delicious.
What’s the difference between scampi and shrimp scampi?
1- scampi is Italian for shrimp. So, to say ‘shrimp scampi’ it to say shrimp shrimp. Through years of incorrect usage of the term scampi, it now describes the cooking method known as Shrimp Scampi.
Why is it called scampi?
The name “scampi” for the dish we know as shrimp scampi is a bit of a misnomer. While “scampi” in Italian refers to a type of small lobster called langoustine, in the US, the dish is typically made with shrimp.
Is shrimp scampi actually Italian?
Origins. Believe it or not, shrimp scampi is actually a variation of a different Italian dish! The original dish, as you might have guessed, is simply referred to as “scampi”. Scampi is named after a kind of shellfish that is normally found in Italy.