A crustacean resembling a small lobster, or a dish made by sautéing shrimp in garlic, butter, and white wine.
In Italian and British usage, scampi refers to the Norway lobster (Nephrops norvegicus), a small clawed crustacean related to langoustine, prized for its sweet, delicate flesh and sourced mainly from the Adriatic, the western Mediterranean, and the northeastern Atlantic. In American usage, "shrimp scampi" instead names a preparation style — shrimp sautéed in garlic, butter or olive oil, white wine, and lemon — regardless of whether real scampi is involved, which is the main source of confusion between the crustacean and the dish. Both versions are commonly served with pasta or crusty bread to soak up the sauce. Common preparations include Italian scampi alla Romana (sautéed in garlic butter with white wine, lemon, and parsley) and Spanish or French dishes that pair the crustacean with saffron, tomatoes, or serve it grilled with a sauce on the side.