Easy Valentine’s Day dinner ideas for two
By Neha Shamim
Valentine’s Day is the perfect occasion to treat your loved one to a delicious, homemade meal. Whether you’re planning a cozy night in or looking to impress with a special dish, easy-to-make recipes can set the mood for an unforgettable evening. From savory main courses to indulgent desserts, these Valentine’s Day dinner ideas for two are designed to be both simple and romantic. You don’t need to be a gourmet chef to create a meal that’s bursting with flavor and love. So, roll up your sleeves, light some candles, and get ready to cook up something special together!
Creamy Garlic Butter Shrimp Pasta
Prep Time: 10 mins | Cook Time: 20 mins | Servings: 2
Photo Source: Jakub Kapusniak
Ingredients
- Linguine pasta – 200g
- Shrimp – 250g (peeled and deveined)
- Butter – 2 tablespoons
- Garlic – 4 cloves (minced)
- Heavy cream – 1 cup
- Parmesan cheese – ½ cup (grated)
- Salt and pepper – to taste
- Red pepper flakes (optional) – for a spicy kick
- Fresh parsley – for garnish
Instructions
- Cook the Pasta
- Bring a large pot of salted water to a boil. Cook the linguine according to package instructions until al dente. Drain and set aside.
- Sauté the Shrimp
- In a large skillet, melt 1 tablespoon of butter over medium heat.
- Add the shrimp and cook for 2-3 minutes on each side until pink and opaque. Remove and set aside.
- Make the Garlic Butter Sauce
- In the same skillet, add the remaining butter and minced garlic. Sauté for 1-2 minutes until fragrant (don’t let it brown).
- Add the Cream and Parmesan
- Reduce the heat to low. Pour in the heavy cream, stirring constantly.
- Add the grated parmesan and stir until it melts into a creamy sauce. Season with salt, pepper, and red pepper flakes if using.
- Combine Everything
- Add the cooked pasta and shrimp back into the skillet. Toss well to coat the pasta in the sauce.
- Garnish and Serve
- Sprinkle it with fresh parsley and a little extra parmesan on top. Serve hot and enjoy!
Chicken Alfredo Pasta
Prep Time: 10 mins | Cook Time: 25 mins | Servings: 2
Ingredients
- Fettuccine pasta – 200g
- Chicken breast – 2 medium-sized, boneless
- Butter – 3 tablespoons
- Garlic – 4 cloves (minced)
- Heavy cream – 1 cup
- Parmesan cheese – 1 cup (grated)
- Salt and pepper – to taste
- Olive oil – 1 tablespoon
- Fresh parsley – for garnish
- Optional: Red pepper flakes for a spicy touch
Instructions
- Cook the Fettuccine
- Bring a large pot of salted water to a boil. Cook the fettuccine until al dente. Drain and set aside.
- Prepare the Chicken
- Season the chicken breasts with salt and pepper.
- Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a skillet over medium heat.
- Sear the chicken for 4-5 minutes per side until golden brown and cooked through. Remove from the pan and slice into strips.
- Make the Alfredo Sauce
- In the same skillet, melt the remaining butter. Add minced garlic and sauté for 1-2 minutes until fragrant.
- Pour in the heavy cream, stirring constantly. Bring to a gentle simmer, then stir in the grated parmesan cheese. Continue stirring until the sauce thickens.
- Combine Everything
- Add the cooked fettuccine to the sauce and toss until well coated. Add the sliced chicken and mix gently. Adjust seasoning if needed.
- Garnish and Serve
- Plate the pasta and top with fresh parsley and more parmesan. Serve with garlic bread on the side for the ultimate comfort meal.
Steak and Roasted Garlic Potatoes
Prep Time: 10 mins | Cook Time: 30 mins | Servings: 2
Ingredients
For the Steak:
- Ribeye steak – 2 (about 1-inch thick)
- Olive oil – 1 tablespoon
- Salt and black pepper – to taste
- Butter – 2 tablespoons
- Garlic – 3 cloves (crushed)
- Fresh rosemary – 2 sprigs
For the Potatoes:
- Baby potatoes – 300g (halved)
- Olive oil – 2 tablespoons
- Garlic – 4 cloves (minced)
- Fresh rosemary – 2 sprigs
- Salt and pepper – to taste
Instructions
- Roast the Potatoes
- Preheat the oven to 425°F (220°C).
- Toss the halved baby potatoes with olive oil, minced garlic, rosemary, salt, and pepper.
- Spread them on a baking sheet and roast for 25-30 minutes, flipping halfway through, until golden brown and crispy.
- Prepare the Steak
- While the potatoes roast, pat the steaks dry with a paper towel and season generously with salt and pepper.
- Heat olive oil in a cast-iron skillet over medium-high heat until it’s hot and almost smoking.
- Sear the Steak
- Add the steaks to the skillet and sear for 2-3 minutes on each side for a nice crust.
- Reduce the heat to medium, add butter, crushed garlic, and rosemary. Spoon the melted butter over the steak (basting) for another 2-3 minutes or until it reaches your preferred doneness (medium-rare: 130°F).
- Rest the Steak
- Remove the steaks from the skillet and let them rest for 5 minutes. This helps retain the juices.
- Serve
- Plate the steak with roasted potatoes on the side. Top the steak with chimichurri or herb butter for extra flavor.
Chocolate-Covered Strawberries
Prep Time: 10 mins | Set Time: 20 mins | Servings: 12 strawberries
Ingredients
- Strawberries – 12 (washed and dried completely)
- Dark chocolate – 1 cup (chopped or chips)
- White chocolate (optional for drizzle) – ½ cup
Instructions
- Prep the Strawberries
- Wash the strawberries and pat them completely dry with a paper towel. Moisture will prevent the chocolate from sticking.
- Melt the Dark Chocolate
- Microwave the dark chocolate in a microwave-safe bowl in 20-second intervals, stirring each time until smooth. (Alternatively, melt it over a double boiler.)
- Dip the Strawberries
- Hold each strawberry by the stem and dip it into the melted dark chocolate, covering about ¾ of the strawberry. Let the excess chocolate drip off.
- Place the dipped strawberries on a parchment-lined tray.
- Melt the White Chocolate (Optional Drizzle)
- Melt the white chocolate using the same method. Use a spoon or a small piping bag to drizzle the white chocolate over the dipped strawberries for a decorative touch.
- Set and Serve
- Allow the chocolate to set at room temperature for about 20 minutes or refrigerate for 10 minutes until firm.
Red Velvet Truffles
Prep Time: 15 mins | Chill Time: 30 mins | Servings: 20 truffles
Ingredients
- Red velvet cake – 2 cups (crumbled)
- Cream cheese – 4 oz (½ cup, softened)
- White chocolate – 1 ½ cups (chopped or chips)
- Optional: Sprinkles, crushed nuts, or colored sugar for decoration
Instructions
- Crumble the Cake
- Take your red velvet cake and crumble it into fine crumbs in a large bowl.
- Mix with Cream Cheese
- Add the softened cream cheese to the crumbs. Mix until it forms a dough-like consistency that holds together.
- Roll into Balls
- Scoop out about 1 tablespoon of the mixture and roll it into a ball. Place the balls on a parchment-lined baking sheet. Freeze for 20-30 minutes until firm.
- Melt the White Chocolate
- Melt the white chocolate in a microwave-safe bowl in 20-second intervals, stirring each time until smooth.
- Coat the Truffles
- Dip each ball into the melted white chocolate, ensuring it’s fully coated. Use a fork to lift and gently shake off excess chocolate.
- Place the coated truffles back on the parchment paper. Add sprinkles or decorations while the chocolate is still wet.
- Chill and Set
- Refrigerate for 15-20 minutes or until the white chocolate is set.
Serve and Enjoy! These are rich, creamy, and perfect for sharing (or not!). Want to make them extra fancy with a drizzle of dark chocolate on top.
This Valentine’s Day, skip the crowded restaurants and create a memorable evening by preparing a delicious homemade meal for your loved one. Whether you’re cooking creamy pasta, a tender steak, or sweet chocolate-covered strawberries, these easy recipes are sure to impress without overwhelming you in the kitchen. The best part? You get to share the experience, turning cooking into a fun and intimate activity. So, embrace the joy of creating something special together, and remember that it’s the love and effort you put into the meal that truly makes it unforgettable.
Feature Image By – Jessica Johnston
