Scampi vs. Shrimp — What's the Difference?

Scampi, in the culinary sense, typically refers to a dish originally prepared with a type of shellfish known as the Norway lobster or Dublin Bay prawn, cooked in garlic butter or a white wine sauce. It's also used to describe large, lobster-like crustaceans served in similar preparations. On the other hand, shrimp are smaller, more ubiquitous crustaceans that are harvested and cooked worldwide. They are a staple in various cuisines and come in numerous species.

When discussing scampi in the biological sense, it points to the species Nephrops norvegicus, which is a lobster-like creature found in the Northeast Atlantic and parts of the Mediterranean. Shrimp, in contrast, encompass a wider range of species in the order Decapoda. They are generally smaller than scampi and are found in both fresh and salt water.

In the restaurant industry, the term "scampi" is often used in the United States to describe a dish made with shrimp, sautéed in butter, garlic, and sometimes wine. Conversely, shrimp are sold and cooked in many forms: boiled, fried, grilled, or in cocktails. The term "shrimp" is more about the animal itself, while "scampi" has become more about the style of preparation.

Scampi, when referred to in a menu context outside of the United States, might imply the dish will include the actual Norway lobster. Conversely, shrimp, when seen on menus, often simply refer to dishes made with the small crustaceans themselves, prepared in countless ways, reflecting their versatility and global culinary usage.

Culinary terminology sometimes confuses scampi and shrimp. Scampi in Italian cuisine specifically refers to the shellfish cooked in garlic, olive oil, and white wine, but in the United States, dishes labeled as "shrimp scampi" might not include the original scampi shellfish but instead substitute it with shrimp, yet still keeping the signature garlic and butter flavors.