Scampi is an edible lobster of the order Decapoda, also known as Norway lobster, langoustine, or Dublin Bay prawn. The term "scampi" is also used for a food that includes various preparations of certain crustaceans, such as Metanephrops, as well as shrimp or prawns. Scampi preparation styles vary regionally, and in the United Kingdom, scampi is legally defined specifically as Nephrops norvegicus. Monkfish tail was formerly sometimes used and sold as scampi in the United Kingdom, but this contravened regulations.

In Italian-American cuisine, "shrimp scampi" is a popular dish that typically includes shrimp cooked in garlic butter, dry white wine, and Parmesan cheese, served over pasta or rice, or sometimes just the shrimp alone. The term "shrimp scampi" is construed as a style of preparation, with variants such as "chicken scampi", "lobster scampi", and "scallop scampi". Scampi-style dishes typically use ingredients such as butter, garlic, white wine, and lemon juice.

In the UK, scampi as we know it is the peeled tail of Nephrops norvegicus, most commonly served in breadcrumbs or a light batter, and it has been a favorite traditional pub menu dish for many years. Interestingly, monkfish was once used as a cheaper substitute for real scampi, but it is now identified as monkfish because it is no longer a cheaper substitute.