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Food & Drink Blog

Monday Meal: Tortellini Romeo y Julieta

by Ted Scheffler
- Posted // 2014-02-10 - Generally speaking, I prefer to cook for my honey on Valentine's Day, rather than going out to a restaurant on what is largely considered by restaurateurs to be "amateur night."  And so, a few years ago I created what I think is a particularly romantic V-Day dish.

I called it Tortellini Romeo y Julieta and it subsequently appeared in various magazines and a cookbook. The sauce, if I do say so myself, is especially silky and sensuous. Despite the cream and butter, the sauce is light and a little sweet, with an interested tart snap from the (optional) pomegranate seeds. 

So, if you're cooking for someone special on Valentine's Day, 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

Serves 2

Ingredients:

9 1/2 oz. fresh or frozen cheese tortellini

1 tbsp. unsalted butter

1/2 lb. medium shrimp, shelled and deveined

1 tbsp. Mango-based chutney such as Sharwood's Bengal Hot Chutney or Major Grey's

1 tsp. curry powder

1 cup heavy whipping cream

1/4 cup grated Parmigiano-Reggiano

2 tbsp. pomegranate seeds (optional) - For a simple technique to remove pomegranate seeds, check out this cool video from Log Haven chef Dave Jones. 

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Method:

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.

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In a large skillet or sauce pan, melt the butter over medium-high heat and saute the shrimp for 2 to 3 minutes, just until pink.

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Remove the shrimp from the pan with a slotted spoon and set aside.

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In the same pan over medium heat, briefly cook the chutney in the remaining butter, stirring -- about 30 seconds.

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Then add the curry powder and give it a stir for a half-minute or so.

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Pour in the whipping cream, stir, and cook for a few minutes, until the cream begins to simmer.

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Add the cooked tortellini and shrimp to the pan to combine with the simmering curry-cream-chutney sauce and heat through, about a minute or two.

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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.

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Note: I found that this dish pairs beautifully with Pomino Chardonnay DOC 2012 ($20), from Italy's Marchesi de Frescobaldi. It's a lovely wine with just enough crisp acidity to cut through the cream and cheese. The flavors are somewhat tropical, which also makes it a good partner for the chutney and pomegranate flavors of the tortellini.  

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Photos by Ted Scheffler

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