Scampi

Scampi includes various culinary preparations of certain crustaceans, commonly Nephrops norvegicus (the Norway lobster, also known as "Langoustine" or "Dublin Bay Prawns" and sometimes itself called "scampi"), or a similar lobster such as Metanephrops, as well as shrimp or prawns. Scampi preparation styles vary regionally. While the United Kingdom legally defines scampi specifically as Nephrops norvegicus, other similar lobsters are considered scampi worldwide. Monkfish tail was sometimes illegally used and sold as scampi in the United Kingdom in the past contravening the Fish Labelling (Amendment) England Regulation 2005 and Schedule 1 of the Food Labelling Regulations 1996.

Scampi is the Italian plural of scampo, Nephrops norvegicus. In English, scampi is used as singular, plural, or uncountable. The Italian word may be derived from the Greek κάμπη kampē ("bending" or "winding").

Langoustines or Norway lobsters – Nephrops norvegicus – are roughly the size of a large crayfish and fished from silty bottom regions of the open Atlantic Ocean, and parts of the Mediterranean. The fleshy tail of the Norway lobster is closer in both taste and texture to lobster and crayfish than prawn or shrimp.

Norway lobster are also known as Dublin Bay prawns, though the term "prawn" can be confusing since it is sometimes used to describe several varieties of shellfish: the first group includes members of the lobster family such as scampi (langoustine in French and cigala in Spanish), while the second takes in large shrimp, particularly those that live in fresh water. However, in terms of biological classification, lobsters like scampi are of a different family from prawns/shrimp.

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