It may sound funny, but “scampi” is actually the culinary name for Nephrops Norvegicus, commonly known as the Norway lobster or Dublin Bay prawn. In Europe (Britain and Italy especially) “scampi” refers to the tail meat of this small lobster. Here in the US the word “scampi” most often refers to a style of preparation involving butter, garlic, and white wine used mainly with shrimp. However, I’ve seen “chicken scampi” in several restaurant menus, which often incites a chuckle.
I love making this dish because it’s both easy and decadent; it’s not often you can make something so delicious in just 20 minutes using ingredients you probably mostly have at home already.