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 concocted 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 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

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. 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)

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.

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. 

Enjoy!