Shrimp Scampi is a classic Italian dish served in many American Italian eateries. I often get asked what does scampi mean? It is an odd word. Well, scampi literally translates to prawns or shrimp. So in actuality we are calling our dishes “Shrimp Shrimp”.
This Creamy Shrimp Scampi Bread Bowl can be an easy appetizer or entree, dipping bread in the rich scampi sauce with succulent shrimp.
Most folks believe scampi refers to the scampi sauce generally served with shrimp scampi, made from butter, white wine, garlic and spices. Serve shrimp scampi recipes over pasta, rice, bread or alone. Shrimp Scampi recipes can be served as an entree or appetizer and never disappoint.
While scampi is a dish served in Italy, creamy sauces like Alfredo, are Americanized. Italians would also probably have something to say about any type of seafood being served with cheese. It is a big no-no.
This recipe for creamy Shrimp Scampi Bread Bowl is actually a copycat recipe from one of my favorite Italian restaurants in Baltimore, Amicci’s, called the Pane Rotundo.
Silky, creamy scampi sauce is ladled into fresh bread bowl, topped with shrimp and couple sprinkles of cheese. It is their signature dish and if you ever get the pleasure of dining in the casual eatery, also get the house salad.
I mean this when I say that the salad dressing it out of this world. I’ve never even attempted to recreate it, I just stop by and buy it by the bottle!
Most scampi sauce recipes are not creamy, but in my bread bowl, it works perfectly. Too buttery and the sauce would simply melt right in instead of filling the bowl. A gentle crust achieved by toasting the bread bowl also prevent this.
Much like when folks make a spinach dip bread bowl, use the pieces you dug out to surround the bowl for dipping and even tear away at it after the shrimp are gone.
In addition to the shrimp scampi, I also add other seafood on occasion. Crab seems to be prefered since I live in the crab mecca of Baltimore, but you can also use langinstos, scallops, lobster, clams or mussels. If adding raw, add it along with the shrimp. If adding cooked, add it right at the end before ladling.
One this is for sure, this Creamy Shrimp Scampi Bread Bowl will not disappoint!
Tools you’ll need for making your recipe for Shrimp Scampi:
Heavy Bottom Frying Pan
Wood cutting board – wood won’t dull your knives like plastic and if treated properly, has natural antimicrobial properties.
Good knife – Global is my favorite! They are worth the price, I promise. I am kind of obsessed with them and store them tucked away so no one else can use them. Including hubby. Hands off my good stuff!
If you like this scampi recipe, you’ll love some of our other Italian favorites:
- Bolognese Sauce
- Lemony Artichoke Pesto
- Creamy Vodka Sauce
- Limoncello Shrimp Crostini
- Veal Ragu
- Squid Ink Pasta with White Wine Sauce
- 1 round Italian bread loaf
- 2 tablespoons unsalted butter
- 4 garlic cloves crushed
- 1 cup heavy cream
- 2 tablespoons white wine
- 1 teaspoon fine sea salt
- 1 teaspoon ground black pepper
- 1/3 cup fresh parsley coarsely chopped
- 1/4 cup shredded Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 1/2 pound raw shrimp shelled and deveined
- 1 cup lump crab meat optional
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Preheat broiler on high. Cut the top off your bread bowl and using your fingers, hollow out the center, leaving high rims around the edges, reserving bread pieces for serving. Toast bread under broiler for 3-4 minutes or until crispy.
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In a large skillet, melt butter over medium-high heat. Saute garlic until fragrant and soft.
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Add shrimp, stirring until pink and starting to curl.
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Add white wine, fine sea salt, ground pepper, parsley and finally cream. Stir.
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Add parmesan and mozzarella cheese, stirring until it becomes thick.
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If you are adding any additional cooked seafood, like crab, add this now.
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Ladle into bread bowl, garnish with additional parsley and serve!
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If you've tried this recipe, come back and let us know how it was!
- You can use whatever type of seafood you prefer, or stick with just shrimp. I like the mix of crab and shrimp. You can also buy or make additional crostini to dip and serve.
Do you remember the name of this restaurant? I remember going to a small restaurant in little italy in the early 90’s that served this
Hi Bob! I certainly do because I LOVE eating there! It is Amicci’s and they have been open since 1991. Mine is slightly different than their Pane Rotundo.
I haven’t tried your recipe for the PR yet but I wanted the exact recipe from Amicci’s since I have eaten there dozen of times and always order the Penne Rotunda. I went online trying to find the exact recipe but was unable.
I live in Baltimore, but have since bought a home in SC and don’t have the chance to go to Amicciu’s but I plan to make yours this week for company . It sounds like you have the right ingredients and cooking instructions and sure hope it’s close.
Jack
Your instructions don’t show how long you cook shrimp before adding the cream, nor do you mention when you add the Parm cheese which is one of the ingredients in the list but not in the recipe instructions. Can you help with that?
Hi Jack, there is no time on the shrimp because the size of shrimp vary so greatly, instead I instruct to cook until they are pink and start to curl. Also, the parmesan cheese is included in the “cream through shrimp” instructions. I hope you liked the recipe! It isn’t the exact recipe from the restaurant, but as close as I could get in my home kitchen. I haven’t made it in ages, but seeing your comments and reading through it, I’m thinking I need to update the photos and make it again for myself!