In the Italian language, “scampi” actually refers to langoustines, a crustacean in the lobster family. “Scampi” (i.e., langoustines) were traditionally prepared in Italy in various ways, most notably with olive oil, garlic, and white wine. In Italian America, the langoustines were switched out for shrimp, but the word “scampi” remained in the name of the dish, resulting in what we now call “shrimp scampi”. And, today in the U.S., “shrimp scampi” almost always refers to shrimp cooked in a garlic, lemon, white wine and butter sauce, with or without pasta. Click here for a bit more on the topic if you’re interest.