Scampi are crayfish-like saltwater crustaceans, not the shrimp that are usually served as a substitute in the United States. The correct English name for scampi is “lobsterettes,” but most of the time the French name, langoustines, is used instead. Although some langoustines are imported into the United States (mostly from New Zealand), they are difficult to find. Shrimp, crayfish, and lobster can all be substituted. This sauce is made with crustacean butter made from shells; the shells needn’t be from the same crustacean.
|shelled raw shrimp, cooked crayfish tails, or cooked lobster meat|
|ripe tomatoes, seeded, finely chopped or drained and chopped canned tomatoes|
|chopped fresh thyme or chopped fresh marjoram|
|salt and pepper||to taste||to taste|
|fresh fettuccine (tagliatelle) or linguine or dried fettuccine or linguine|
Copyright © 2017 by James Peterson. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.