In the United States, "shrimp scampi" is the menu name for shrimp in Italian-American cuisine (the actual word for "shrimp" in Italian is "gambero" or "gamberetto", plural "gamberi" or "gamberetti"). "Scampi" by itself is a dish of "Nephrops norvegicus" served in garlic butter, dry white wine and Parmesan cheese, either with bread or over pasta or rice, or sometimes just the shrimp alone. The term "shrimp scampi" is construed as a style of preparation, and with variants such as "chicken scampi", "lobster scampi" and "scallop scampi". Lidia Bastianich: "In the United States, shrimps are available, not scampi, so the early immigrants prepared the shrimp they found in the scampi style they remembered."