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Linguine with scampi and tomato chili chutney


  • 1 jar of tomato chili chutney (220g)
  • 20 scampi
  • 15 sliced cherry tomatoes
  • 400g linguine
  • 3 shallots
  • 1 garlic clove
  • Salt and pepper


  • Cook the linguine al dente in salty water. Set the water aside. 
  • Brown the scampi in a pan without cooking them. Set aside and keep the cooking juice. 
  • Melt the shallots and the garlic clove in a large pan. 
  • Deglaze with 15cl of white wine. Cook over moderate heat until the wine is evaporated. 
  • Add ½ jar of Didden tomato chili chutney, 1 ladle of the pasta water, the scampi, their cooking juice, the cherry tomatoes and the pasta. 
  • Heat for a couple of minutes whilst stirring. 
  • Immediately serve on preheated plates. 
Enjoy your meal!