Lemony Shrimp Scampi
Easy and elegant, this dish is a real catch. It takes mere minutes to make and you'll wonder why you never made this popular restaurant dish at home before. The use of the word "scampi" to mean a garlicky, buttery preparation for shrimp is more Italian-American than Italian; it's thought to have first appeared on a menu in 1950s New Jersey. Scampi are tiny, lobster-like crustaceans with pale pink shells, also known as langoustines. It's thought that Italian cooks in the United States used shrimp when they couldn't get scampi, but kept both names. Serve shrimp scampi over pasta, like the angel hair used in this recipe, or with plenty of crusty bread.