Scampi, also called langoustines in the United Kingdom, where they are sometimes also called Norway Lobster and Dublin Bay prawn (Nephrops norvegicus), are crustaceans, smaller relatives of the lobster. The term "scampi" became common in Italian restaurants in the United States as a menu term for shrimp (rather than the Italian term, gambero or gamberetto), and in American practice, "scampi" is frequently synonymous with any species of shrimp or prawn.
The specific term "shrimp scampi" has come to mean a particular Italian-American preparation of scampi in garlic butter, white wine, and Parmesan, served over pasta or rice, or with bread.