[1] A favorite at Italian restaurants: Shrimp Scampi on a bed of linguine. Here’s the recipe (photo © DeLallo Foods).

[2] Shrimp Scampi, in garlic lemon butter (photo © Epicurean Butter, which sells garlic butter ready to use).

[3] Authentic Parmigiano-Reggiano cheese from Italy. Parmesan is a version from the U.S. or other country (photo © Whole Foods Market).

April 29th is is National Shrimp Scampi Day, one of the most popular recipes at Italian restaurants, often served atop a plate of linguine. (In fact, shrimp is America’s favorite seafood, by far.)

The recipe can be quite simple: shrimp sautéed in garlic lemon butter. The recipe below is a bit more elaborate, adding a topping of Parmesan and bread crumbs.

Feel free to use the simpler version, and eliminate the cheese, bread crumbs and the broiler.

Prep time, including the broiled topping, is 20 minutes. Serve with a green salad and light-bodied white wine, such as Pinot Grigio or Sauvignon Blanc.

Below:

> Shrimp Scampi recipe.

> Why is it called Shrimp “Scampi?”

> More delicious shrimp recipes.

Elsewhere on The Nibble:

> The history of Shrimp Scampi.

> The different sizes of shrimp.

> The history of shrimp.

> The different types of seafood: a photo glossary.

> The year’s 60+ fish and seafood holidays.
 
 
RECIPE: SHRIMP SCAMPI

Ingredients For 4 Servings

 
Preparation

1. COOK the pasta according to package instructions.

2. SAUTÉ the garlic in the butter and oil in a 10-inch ovenproof skillet, until fragrant. Add the shrimp, lemon juice, pepper and oregano; cook and stir until shrimp turn pink. Sprinkle with cheese, bread crumbs and parsley.

3. MOVE the skillet to the broiler, 6 inches from the heat. Broil for 2-3 minutes or until the topping is golden brown.

4. SERVE atop the pasta.

If you know Italian, you know that the word for shrimp is scampi. So why is the dish called, essentially, Shrimp Shrimp?

According to Lidia Bastianich’s Lidia’s Italian-American Kitchen,” in Italy scampi are actually langoustines, small, lobster-like crustaceans with pale pink shells. They are popularly sautéed with olive oil, garlic, onion and white wine.

That’s why you may hear people joke that the dish translates as “Shrimp Shrimp,” but it actually translates as “Shrimp Langoustine.’
 

[4] Ina Garten’s Shrimp Scampi recipe is pretty much the same as the one above (photo © Taste Of Home).
 
 

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*If you prefer the dish without the broiled topping, omit these ingredients.
 
†Instead of pasta, you can serve the dish with rice or other grain, or with a side of mixed vegetables.
 

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