Like veal parmesan, this dish—redolent of garlic and white wine—is a purely Italian-American creation.
Flavored with shrimp, garlic, and zingy flakes of red pepper, this pasta dish is devilishly good.
We whipped up this tasty dish during a trip to Venice, using fresh ingredients we found at the local markets.
This recipe appeared in Eugenia Bone’s “Feast of the Seven Fishes,” in which she describes her family’s traditional Italian Christmas Eve feast (December 1998).
Purists may note that this Italian-American specialty isn't really scampi (Adriatic crayfish)—but as its name promises, it really is shrimp cooked scampi-style.
Simply fried assorted seafood is a popular appetizer all over coastal Italy—and especially along the shores of the Adriatic.