A while back, I created this pasta dish – which appeared in the Taste of Park City cookbook – as a Valentine’s Day gift for my wife. It’s an elegant but easy dish for Cupid’s day, or anytime.
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)
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 skillet or sauce pan, melt the butter over medium-high heat and saute the shrimp for 2 to 3 minutes, just until pink.
Remove the shrimp from the pan with a slotted spoon and set aside.
In the same pan over medium heat, briefly cook the chutney in the remaining butter, stirring — about 30 seconds.
Then add the curry powder and give it a stir for a half-minute or so.
Pour in the whipping cream, stir, and cook for a few minutes, until the cream begins to simmer.
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.
Serve the pasta with sauce on individual plates or bowls, garnished with the optional pomegranate seeds, and serve with freshly grated Parmigiano-Reggiano.
Got into a cooking groove? Here are a couple of more recipes:
Au Gratin Potatoes with Parmigiano-Reggiano and herbs
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