Scampi

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).

[1] In English, the term may, depending on region and context, refer to either langoustine as a species, or to the dish traditionally made with them or a similar crustacean.

[4] Although commonly sautéed, as in Italy, the French encyclopaedia Larousse Gastronomique describes langoustine as delicate, and suggests they be poached only for a few seconds in court-bouillon.

When very fresh, they have a slightly sweet flavour that is lost when frozen[citation needed] and can be eaten plain.

[5]) "Scampi" by itself is a dish of shrimp served in garlic butter, dry white wine and Parmesan cheese, either with bread or over pasta or rice.