home or Register


Lidia Bastianich is an Emmy award-winning television host, best-selling cookbook author, and restaurateur. She has held true to her Italian roots and culture, which she proudly and warmly invites her fans to experience.
 
more about lidia ›




Lobster Fra Diavolo with Spaghetti
Look for lobsters that are alive and kicking-th...
 
see all
lidia's recipes ›


Behind the scenes in Lidia's Kitchen

 
see all lidia's videos ›


see all of lidia's photos ›


Scampi
Scampi are spiny, hard shell crustaceans that resemble small lobsters more than shrimp, except that th...
 
see previous tips ›
see next tips ›


Lidia heading to Napa Valley
Lidia visits Napa Valley to enjoy the annual Festival del Sole and a tribute to Sophia Loren at Far...
 
Oxford Symposium on Food and Cookery 2014 !
Lidia returns to the Oxford Symposium on Food and Cookery this weekend."This international conference on food, attended by...
 
Spoleto Festival of Two Worlds !
Looking forward to visiting Spoleto's “Festival of two Worlds”, one of Italy's most famous performing arts festivals and...
 
see all latest news ›

Food Books and Dvds Tableware

Lidia's Commonsense Italian Cooking
Lidia brings viewers on a road trip into the heart of Italian-American cooking.
buy now ›
read more ›

LIDIA'S
Enjoy Lidia's pastas and sauces!
buy now ›

Lidia's Stoneware Collection

buy now ›


Sign up now for access to
recipes, tips, and more!



 
 
 
 
 
 
 
 

Becoming a member of the Community Table is easy and free!
Please fill out the required fields below.
*required fields

sign in information
about you


Welcome to the Community Table. Please sign in to
access your recipe box, photos, discussions,
and personal settings.



Forgot password?
Not a member? Join now!
April 29, 2014
Scampi

Scampi are spiny, hard shell crustaceans that resemble small lobsters more than shrimp, except that they are powder pink in color, often confused here in America as shrimp. They are much prized in Italy and in the whole Mediterranean but not as abundant as they used to be. One of the most common ways to prepare scampi is to sauté them with garlic, onion, and white wine. You might recall finding on Italian menus "Shrimp-Scampi", since the same method was used by chefs in Italian-American restaurants here in America to prepare shrimp (gamberi in Italian), which were much more readily available here. So they were called “shrimp- scampi” and the name has stuck, meaning shrimp prepared in the style of the beloved Mediterranean scampi.