Scampi alla Veneziana: A Taste of Venetian Seafood Delight

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Scampi alla Veneziana, a dish hailing from the romantic waterways of Venice, embodies the rich culinary tradition of Italian seafood cuisine. Renowned for its simplicity and the freshness of its ingredients, this dish captures the essence of Venetian gastronomy with its delicate flavors and elegant presentation.

Origins and History

Venice, a city intertwined with canals and lagoons, has long been celebrated for its seafood delicacies. Scampi alla Veneziana, featuring succulent scampi (langoustines) cooked in a flavorful sauce, reflects the city’s maritime heritage and its reliance on the bounty of the Adriatic Sea. The dish is a testament to the Venetian skill of combining few ingredients to create dishes of exceptional taste and texture.


For the Scampi:

  • 12 scampi (langoustines), cleaned and deveined
  • 3 tablespoons extra virgin olive oil
  • 2 cloves garlic, finely chopped
  • 1 small onion, finely chopped
  • 1/2 cup dry white wine
  • Salt and pepper to taste
  • Fresh parsley, chopped for garnish

For the Sauce:

  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon unsalted butter
  • 2 cloves garlic, minced
  • 1/4 teaspoon crushed red pepper flakes (optional, for a bit of heat)
  • Zest of 1 lemon
  • Juice of 1 lemon
  • Salt and pepper to taste
  • Fresh parsley, chopped for garnish


  1. Prepare the Scampi:
    • Heat 3 tablespoons of olive oil in a large skillet over medium heat. Add the chopped garlic and onion, and sauté until translucent and fragrant, about 2-3 minutes.
    • Increase the heat to medium-high and add the scampi to the skillet. Sear them on each side until they turn pink and slightly caramelized, about 2-3 minutes per side.
  2. Deglaze with Wine:
    • Pour in the white wine and let it simmer for about 2 minutes, allowing the alcohol to evaporate and the flavors to meld. Season with salt and pepper to taste.
  3. Make the Sauce:
    • In another skillet, heat 2 tablespoons of olive oil and 1 tablespoon of butter over medium heat. Add the minced garlic and crushed red pepper flakes (if using), sautéing for about 1 minute until fragrant.
    • Stir in the lemon zest and juice, then season with salt and pepper.
  4. Combine and Serve:
    • Transfer the scampi and their cooking juices to the skillet with the lemon sauce. Toss gently to coat the scampi with the sauce.
    • Cook for an additional 1-2 minutes, allowing the flavors to meld together.
    • Remove from heat and sprinkle with fresh chopped parsley for garnish.

Serving Suggestions

Scampi alla Veneziana is traditionally served hot, accompanied by crusty Italian bread to soak up the delicious sauce. For a complete Venetian meal, consider pairing it with a crisp white wine such as Pinot Grigio or a sparkling Prosecco to complement the delicate flavors of the dish.


Scampi alla Veneziana exemplifies the elegance and simplicity of Venetian cuisine, showcasing the region’s commitment to fresh seafood and vibrant flavors. Whether enjoyed by the canals of Venice or recreated in your kitchen, this dish promises to transport you to the heart of Italy with every bite. Capture the essence of Venetian dining with Scampi alla Veneziana—a dish that celebrates both the sea and the culinary artistry of one of Italy’s most beloved cities.

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Written by Robert Zelesky

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