I called it Tortellini Romeo y Julieta and it subsequently appeared in various magazines and a cookbook called A Taste of Park City Past & Present. The sauce, if I do say so myself, is especially silky and sensuous.
So, if you're cooking for someone special tonight, here's a dish that can't miss and is easy to execute. Give it a try, if not for Valentine's Day, then some other night when a creamy pasta dish is in order.
Tortellini Romeo y Julieta
9 1/2 oz. fresh or frozen cheese tortellini
1 tbsp. unsalted butter
1/2 lb. medium shrimp, shelled and deveined
1 tbsp. Sharwood's Bengal Hot Chutney
1 tsp. curry powder
1 cup heavy whipping cream
1/4 cup grated Parmigiano-Reggiano
2 tbsp. pomegranate seeds (optional)
Cook the tortellini on a large pot of boiling water, until just al dente - when the tortellini begin to float to the top. Drain and set aside.
In a large non-stick skillet or saute pan, melt the butter over medium-high heat and saute the shrimp for 2 to 3 minutes, just until pink. Remove the shrimp and combine with the drained tortellini.
In the same skillet over medium heat, briefly cook the chutney, stirring -- about 30 seconds. Then add the curry powder and heavy cream to the skillet. Cook for a few minutes, stirring occasionally, until the cream begins to simmer. Then add the cooked tortellini and shrimp to the pan to combine with the curry-cream-chutney sauce and heat through, about a minute or two.
Serve the pasta with sauce on individual plates or bowls, garnished on top with the optional pomegranate seeds, and serve with freshly grated Parmigiano-Reggiano alongside.