QUESTION:

My husband has asked me to make shrimp scampi for a family dinner. I would appreciate if you could please send me a recipe or recipes because the only one I have calls for prawns. I'd also like to know the difference between prawns and scampi. Also, is shrimp scampi traditionally served over pasta?ANSWER: This sounds like a very simple question. But in the mystical land of the food kingdom it happens to be a very confusing one.A shrimp is a shrimp, a prawn is a shrimp, and scampi is a shrimp. Simple? Well, nothing is as easy as you want it to be. Let's focus on shrimp vs. prawn. In some places, shrimp are considered small and prawns are large or extra-large shrimp. That's why your recipe listed prawns. They wanted you to use large shrimp. (But they're wrong.) In other areas, the terms define fresh water or salt water shrimp. In that camp, most people believe that shrimp are saltwater and prawns are fresh water. (Wrong again, Tonto.) Another popular belief is that prawns are usually cooked with the heads on and shrimp are always cooked with the heads removed. (Once again, not always true — and that's coming from someone whose head may or may not be attached.)Scientifically speaking, the real difference between these critters lies in the way their bodies are constructed. Prawns' front legs have a different makeup. And the biggest difference, according to the scientific community, is the layout of the shell. The layers of a prawn's shell overlap like a shingle. In contrast, the second layer of a shrimp's shell overlaps the first and the third. And there are some other fundamental differences with the females and their eggs that I don't even understand so I'm not going to try to explain it to you.The reality is that in the land of American restaurants, the physical differences between prawns and shrimp don't count and the two have become interchangeable. Chances are, if you or I are out and see prawns offered as a special, it's really shrimp. But if we're out and are eating what was referred to as shrimp on the menu, we could very well be eating prawns. If that's not confusing enough, it gets worse when we throw in the term, "scampi."First of all, scampi is the plural for scampo. Of course, no one ever eats one scampo, so that's why you never hear that word! And the real question is whether or not scampi is a food item or a style of preparation.Here in the states, scampi is usually a menu title for an Italian-American shrimp dish that typically consists of oil and/or butter, garlic, dry white wine, and parsley.On American menus it is usually referred to as shrimp scampi. Scampi in other parts of the world usually refers to the shrimp itself, and if you order shrimp scampi in Europe you will show off our American flair by asking for "shrimp shrimp."Furthermore, scampi is prepared many different ways around the world.For instance, in the UK scampi is coated in breadcrumbs, fried, and served with tartar sauce. I am assuming that you want a traditional American style shrimp scampi, but to be on the safe side, I would find out whatever your husband's family considers traditional.I hope that you can start your own tradition with the recipes that I am sharing.

1¼ to 1½ pounds peeled and deveined large shrimp (about 18 to 26)1/3 cup clarified butter4 tablespoons minced garlic1 shallot finely chopped¼ cup dry white wine2 tablespoons fresh lemon juice2 tablespoons chopped fresh parsleykosher salt and freshly ground pepper, to tasteRinse shrimp and set aside. Heat butter in large skillet over medium heat. Cook garlic and shallot in the butter about 2 minutes or until softened but not browned. Add shrimp, wine and lemon juice; cook until shrimp are pink and firm, about 2 minutes on each side, try not to overcook them. Add chopped parsley and salt and pepper before serving. Serves 4.

¼ cup olive oil½ pounds peeled and deveined large shrimp6 to 8 large garlic cloves, peeled and finely chopped1 large shallot finely chopped½ teaspoon dried hot red-pepper flakes½ cup dry white wine1 teaspoon kosher salt or to taste½ teaspoon freshly ground black pepper or to taste1 tablespoon fresh lemon juice5 tablespoons unsalted butter¾ pound angel hair pasta½ cup chopped fresh flat-leaf parsleyHeat the oil in a large (at least 12-inch) heavy skillet over moderately high heat until hot and almost smoking. Saute shrimp, turning over once, until just cooked through, about 2 minutes, and transfer with tongs or a slotted spoon to a large platter. Add garlic and shallot to oil remaining in skillet along with red pepper flakes, wine, salt, and pepper and cook over high heat, stirring occasionally, 1 to 2 minutes. Add the lemon juice and the butter to skillet, stirring until melted.Meanwhile cook the pasta according to package directions in boiling water. Reserve 1 cup pasta-cooking water, then drain pasta in a colander.Return the shrimp to the pan along with the parsley and cooked pasta and reserved pasta water. Stir well and adjust seasonings. Drizzle a bit more olive oil over the pasta and serve immediately. Serves 4.