15 Valentine’s Day Dinner Recipes That Make Staying In Feel Special

Make lemon caper shrimp spaghetti when you have 25 minutes, strip steak with horseradish cream when you want a bistro dinner, or a heart-shaped pizza if you’d rather cook together. Each of these 15 Valentine’s Day dinner recipes serves two, with measured ingredients and steps you can follow without opening another recipe.

The recipes were developed for this guide. Times are estimates, and the dishes haven’t been kitchen-tested. AI-generated images illustrate serving ideas.

Pick a dinner that fits your evening

• About half an hour: Lemon caper shrimp spaghetti or Dijon chicken cutlets.
• For a bistro feel: Strip steak with horseradish cream or seared scallops with pea purée.
• Meatless: Harissa chickpeas for a pantry dinner or mushroom thyme risotto if you have more time.
• Start early: Red wine short ribs for a slow braise or heart-shaped pizza if you’re sharing the prep.

Use the times to plan dinner and an instant-read thermometer to check meat, poultry, and salmon. The FoodSafety.gov cooking temperature chart lists safe minimums and rest times.

Quick dinners for two

These four use quick-cooking proteins or refrigerated pasta. Start the spaghetti water before you prep the shrimp, or let the oven preheat while you trim the green beans.

1. Lemon Caper Shrimp Spaghetti

Serves 2 · 25 minutes

Capers and lemon give the buttery sauce enough bite to stand up to the sweet shrimp. Buy peeled, deveined shrimp if you want the prep to stay short.

Ingredients

• 6 ounces dry spaghetti
• 8 ounces large raw shrimp, peeled, deveined, and patted dry
• 1 tablespoon olive oil
• 2 tablespoons unsalted butter, divided
• 3 garlic cloves, thinly sliced
• 1 tablespoon drained capers
• 1 lemon, for 1 teaspoon zest and 1½ tablespoons juice
• 2 tablespoons chopped parsley
• Kosher salt and black pepper, to taste

How to make it

1. Boil the spaghetti in salted water until just shy of al dente. Scoop out ½ cup of pasta water before draining.
2. Heat the oil in a large skillet over medium-high. Lightly season the shrimp with salt and pepper and cook in one layer, about 1–2 minutes per side, until opaque and pearly all the way through. Move to a clean plate.
3. Lower the heat to medium. Melt 1 tablespoon of the butter and stir in the garlic and capers for 30 seconds. Add the spaghetti, lemon juice and zest, and ¼ cup pasta water. Toss for about a minute, adding more pasta water a spoonful at a time if the pan looks dry.
4. Take the pan off the heat and toss in the remaining butter, shrimp, and parsley. Taste before adding more salt.

2. Miso Maple Salmon and Green Beans

Serves 2 · 30 minutes

The glaze is salty-sweet and needs only a small spoonful of miso. Start the green beans first so they have time to blister without drying out the salmon.

Ingredients

• 8 ounces green beans, trimmed and dried
• 1 tablespoon olive oil
• ⅛ teaspoon kosher salt
• 2 salmon fillets, about 5–6 ounces each and 1 inch thick
• 1 tablespoon white miso
• 1 tablespoon pure maple syrup
• 2 teaspoons unseasoned rice vinegar
• 1 thinly sliced scallion, optional

How to make it

1. Heat the oven to 425°F. Lightly oil a rimmed baking sheet. Toss the green beans with the oil and salt, spread them on one side, and roast for 6 minutes.
2. Stir together the miso, maple syrup, and vinegar. Pat the salmon dry, place it skin-side down if it has skin on the empty half of the sheet, and brush the tops with glaze.
3. Roast for about 10–15 minutes more. Check the salmon with an instant-read thermometer and pull it when the thickest part reaches 145°F. Transfer the beans to a serving plate sooner if they are already blistered and tender. Finish with the optional scallion.

3. Creamy Dijon Chicken Cutlets with Spinach

Serves 2 · 30 minutes

The browned bits left by the chicken flavor the sauce. Thin cutlets cook evenly enough that you can use the same skillet from sear to finish.

Ingredients

• 2 chicken breast cutlets, about 4–5 ounces each and ½ inch thick
• ¼ teaspoon kosher salt and ¼ teaspoon black pepper
• 1 tablespoon olive oil
• 1 small shallot, finely chopped
• ⅓ cup low-sodium chicken broth
• ⅓ cup heavy cream
• 1 tablespoon Dijon mustard
• 2 packed cups baby spinach
• 1 tablespoon chopped parsley, optional

How to make it

1. Pat the cutlets dry and season with salt and pepper. Heat the oil in a skillet over medium-high. Sear for about 3–4 minutes per side, until golden and 165°F in the thickest part. If they brown before reaching temperature, lower the heat and cook a little longer. Transfer to a clean plate.
2. Lower the heat to medium and stir the shallot in the skillet for 1–2 minutes. Add the broth and scrape up the browned bits. Simmer until reduced by about half.
3. Stir in the cream and Dijon. Simmer gently for 2–3 minutes, then stir in the spinach until wilted. Return the cooked chicken and any juices to the skillet and spoon the sauce over it. Finish with parsley if using.

4. Brown Butter Butternut Squash Ravioli

Serves 2 · 25 minutes

Refrigerated squash ravioli does most of the work. Sage gives the brown butter a savory edge, and walnuts add crunch against the soft pasta.

Ingredients

• 9–10 ounces refrigerated butternut squash ravioli
• 3 tablespoons chopped walnuts
• 3 tablespoons unsalted butter
• 8 fresh sage leaves, patted dry
• 1 teaspoon lemon juice
• 2 tablespoons finely grated Parmesan
• Kosher salt and black pepper, to taste

How to make it

1. Bring salted water to a boil and cook the ravioli according to the package. Reserve ¼ cup pasta water and lift the ravioli out with a slotted spoon.
2. While the water heats, toast the walnuts in a dry skillet over medium heat for 2–3 minutes, stirring often. Tip them onto a plate.
3. Melt the butter in the same skillet over medium heat. Add the sage and swirl the pan until the butter smells nutty and the milk solids turn golden brown, about 2–4 minutes. Remove the pan from the heat and lift the sage onto the walnut plate.
4. Gently turn the ravioli in the butter with the lemon juice and 1 tablespoon of pasta water. Add a little more water if needed to coat the pasta. Finish with the walnuts, sage, Parmesan, and black pepper.

Bistro dinners for a slower evening

For a restaurant-style plate, pick one stovetop main and keep the side simple. Start roasted vegetables or a purée first so the steak or scallops can go straight to the table.

5. Bistro Strip Steak with Horseradish Cream

Serves 2 · 35 minutes

One thick strip steak is enough to slice for two. Horseradish cream adds a cool, sharp bite, while broccolini roasts as you cook the steak.

Ingredients

• 1 boneless New York strip steak, 12–14 ounces and about 1–1¼ inches thick
• 8 ounces broccolini, ends trimmed
• 1 tablespoon olive oil
• 2 teaspoons neutral high-heat oil
• ⅓ cup sour cream
• 1 tablespoon prepared horseradish, drained
• 1 teaspoon lemon juice
• ½ teaspoon kosher salt and ¼ teaspoon black pepper, divided

How to make it

1. Heat the oven to 425°F. Toss the broccolini with the olive oil and a pinch of the measured salt and pepper. Spread on a rimmed baking sheet and roast for about 12–16 minutes, turning once, until the stems are tender.
2. Mix the sour cream, horseradish, and lemon juice. Refrigerate while you cook the steak.
3. Pat the steak dry and season it with the remaining salt and pepper. Heat the neutral oil in a heavy skillet over medium-high until it shimmers. Sear for about 3–4 minutes per side, then lower the heat if needed and turn occasionally until the center registers 145°F.
4. Rest for at least 3 minutes before slicing across the grain. Serve with the broccolini and horseradish cream.

6. Cherry Balsamic Pork Chops

Serves 2 · 35 minutes

Frozen tart or sweet cherries make a glossy pan sauce without relying on February produce. Use unsweetened cherries and taste the sauce before deciding on the honey.

Ingredients

• 2 bone-in pork chops, about 6–8 ounces each and ¾–1 inch thick
• ½ teaspoon kosher salt and ¼ teaspoon black pepper
• 1 tablespoon neutral oil
• 1 small shallot, minced
• ¾ cup unsweetened frozen pitted cherries
• ⅓ cup low-sodium chicken broth
• 1½ tablespoons balsamic vinegar
• 1 teaspoon fresh thyme leaves
• 1 tablespoon unsalted butter
• 1 teaspoon honey, optional

How to make it

1. Pat the pork chops dry and season with salt and pepper. Heat the oil in a skillet over medium-high. Sear for 3–4 minutes per side, then lower the heat if needed and cook until the centers reach 145°F, measuring away from the bone. Transfer to a clean plate and rest for at least 3 minutes.
2. Lower the heat to medium. Stir in the shallot for a minute, then add the cherries, broth, balsamic, and thyme. Scrape up the browned bits. Simmer, stirring occasionally, for 5–8 minutes, until the cherries soften and the liquid lightly coats a spoon.
3. Take the pan off the heat and swirl in the butter. Taste and add honey if the cherries need it. Spoon over the chops. Mashed potatoes or a piece of crusty bread will catch the extra sauce.

7. Seared Sea Scallops with Lemon Pea Purée

Serves 2 · 30 minutes

Blend the peas first so you can give the scallops your full attention. Dry-packed sea scallops are a good buy for searing, and a paper-towel blot helps remove surface moisture.

Ingredients

• 1½ cups frozen peas
• 2 tablespoons unsalted butter, divided
• 1 lemon, for 1 tablespoon juice and ½ teaspoon zest
• 2–3 tablespoons warm water, as needed
• 6 jumbo sea scallops, about 10 ounces total, thawed if frozen
• 1 tablespoon neutral high-heat oil
• Kosher salt and black pepper, to taste

How to make it

1. Boil the peas until tender according to the package and drain. Blend with 1 tablespoon butter, the lemon juice, a pinch of salt, and enough warm water to make a thick, smooth purée. Keep covered and warm.
2. Peel away any tough side muscle from the scallops and blot the scallops thoroughly. Season lightly. Heat the oil in a heavy skillet over medium-high until shimmering.
3. Set the scallops in a single layer with space between them. Leave them undisturbed for about 2 minutes to brown, then turn and cook about 1–2 minutes more, until the centers are pearly white and opaque. Lower the heat and add the remaining butter near the end, spooning it over the scallops.
4. Spoon the purée onto two plates, set the scallops on top, and finish with lemon zest.

Meatless dinners worth setting the table for

The chickpeas are pantry-friendly, the red pepper pasta needs a blender, and the risotto suits a night when you can linger by the stove. Use vegetarian-rennet cheese where needed.

8. Harissa Chickpeas with Feta and Flatbread

Serves 2 · 25 minutes

This is the dinner to make when the fridge is nearly empty. Harissa brands vary in heat, so taste after the first spoonful before adding more.

Ingredients

• 1 tablespoon olive oil
• ½ small yellow onion, finely diced
• 2 garlic cloves, minced
• 1 tablespoon harissa paste, plus more to taste
• 1 can chickpeas (15 ounces), drained and rinsed
• 1 can crushed tomatoes (14–15 ounces)
• 2 ounces feta, crumbled
• 2 tablespoons chopped parsley
• 2 small flatbreads
• Kosher salt, to taste

How to make it

1. Heat the oil in a medium skillet over medium heat. Soften the onion for about 5 minutes. Stir in the garlic and harissa for 30 seconds.
2. Add the chickpeas and crushed tomatoes. Bring to a simmer and cook uncovered for 10–12 minutes, stirring now and then, until thick enough to scoop. Taste and adjust the salt and harissa.
3. Warm the flatbreads according to the package. Divide the chickpeas between shallow bowls and top with feta and parsley.

9. Mushroom Thyme Risotto

Serves 2 · 45 minutes

Brown the mushrooms separately so they keep their texture. Return most of them near the end and save a few golden slices for the top.

Ingredients

• 3–3½ cups low-sodium vegetable broth
• 8 ounces cremini mushrooms, sliced
• 1 tablespoon olive oil
• 2 tablespoons unsalted butter, divided
• 1 small shallot, finely chopped
• ¾ cup Arborio rice
• ¼ cup dry white wine or extra vegetable broth
• 1 teaspoon fresh thyme leaves
• ⅓ cup finely grated Parmesan
• Kosher salt and black pepper, to taste

How to make it

1. Heat the broth in a small saucepan and keep it warm over low heat. Heat the oil in a wide skillet over medium-high. Brown the mushrooms for 6–8 minutes, stirring occasionally. Season lightly and transfer them to a plate.
2. Reduce the heat to medium. Melt 1 tablespoon butter and cook the shallot for about 2 minutes. Add the rice and stir for 1 minute. Add the wine or extra broth and stir until mostly absorbed.
3. Add the hot broth about ½ cup at a time, stirring often. Add more when you can draw a spoon through the pan and briefly see the bottom. After about 18–25 minutes, the rice should be tender with a slight bite. Use only as much broth as the rice needs.
4. Stir in most of the mushrooms and the thyme. Off the heat, stir in the remaining butter and Parmesan. Loosen with a splash of hot broth if needed, season, and serve with the reserved mushrooms.

10. Roasted Red Pepper Rigatoni

Serves 2 · 30 minutes

Jarred roasted peppers give the sauce its deep color. Blend them with sautéed garlic, then add the cream on the stove so you can adjust the thickness as the pasta goes in.

Ingredients

• 6 ounces dry rigatoni
• 1 tablespoon olive oil
• 2 garlic cloves, sliced
• 1 cup drained jarred roasted red bell peppers
• ⅓ cup heavy cream
• ¼ cup finely grated Parmesan, plus more to serve
• 6 fresh basil leaves, torn
• Kosher salt and black pepper, to taste

How to make it

1. Cook the rigatoni in salted water until al dente. Reserve ½ cup pasta water and drain.
2. While the pasta cooks, warm the oil in a skillet over medium-low. Add the garlic and cook for 30–60 seconds until fragrant. Pour the garlic and oil into a blender with the peppers and 2 tablespoons pasta water. Blend smooth, venting the lid if the mixture is hot.
3. Pour the pepper mixture back into the skillet. Stir in the cream and simmer gently for 2–3 minutes. Add the pasta, Parmesan, and a little more pasta water if needed. Toss until coated, then taste and season. Finish with basil and more Parmesan if you like.

11. Pesto Ricotta Stuffed Portobellos

Serves 2 · 40 minutes

Roast the empty caps first and pour off their juices. That small step keeps the ricotta filling from sitting in a puddle.

Ingredients

• 2 large portobello mushroom caps, about 4–5 inches across
• 1 tablespoon olive oil, divided
• ¾ cup whole-milk ricotta, drained if watery
• 2 tablespoons basil pesto
• ¼ cup panko breadcrumbs
• 2 tablespoons finely grated Parmesan
• 2 cups arugula
• 2 teaspoons lemon juice
• Kosher salt and black pepper, to taste

How to make it

1. Heat the oven to 425°F. Wipe the caps clean, remove the stems, and scrape out the dark gills with a spoon. Brush the caps with half the olive oil and roast on a rimmed sheet, hollow-side up, for 12 minutes. Carefully tip out the accumulated liquid.
2. Stir together the ricotta and pesto. Mix the panko and Parmesan with 1 teaspoon of the remaining olive oil. Fill the caps, top with the crumb mixture, and bake for another 10–14 minutes, until the filling is hot and the crumbs are golden.
3. Toss the arugula with lemon juice and the remaining ½ teaspoon olive oil. Season to taste and serve alongside the mushrooms.

Dinners to start early or cook together

Braise the beef before you set the table, split the meatball and orzo prep, or shape one heart pizza together.

12. Red Wine Short Ribs with Carrots and Polenta

Serves 2 · About 3 hours

Plan this one for a night when you have time at home before dinner. The ribs spend most of that time covered in the oven. A fork should slide in easily before you take them out.

Ingredients

• 1¼ pounds boneless beef short ribs
• ¾ teaspoon kosher salt and ¼ teaspoon black pepper
• 1 tablespoon neutral oil
• ½ small yellow onion, diced
• 2 medium carrots, cut into 1-inch chunks
• 2 garlic cloves, chopped
• 1 tablespoon tomato paste
• ¾ cup dry red wine
• 1 cup low-sodium beef broth, plus more as needed
• 2 thyme sprigs
• ½ cup quick-cooking polenta
• 1 tablespoon unsalted butter

How to make it

1. Heat the oven to 325°F. Pat the beef dry and season it with salt and pepper. Heat the oil in a small Dutch oven over medium-high. Brown the ribs well on their broad sides, about 3 minutes per side. Transfer to a plate.
2. Reduce the heat to medium. Stir the onion and carrots for 4 minutes, then add the garlic and tomato paste and stir for 1 minute. Add the wine and scrape up the browned bits. Simmer for 2–3 minutes.
3. Return the beef to the pot and add the broth and thyme. The liquid should come about halfway up the meat. Add more broth if needed. Bring to a simmer, cover tightly, and transfer to the oven. Braise for about 2–2½ hours, until fork-tender. Check after 90 minutes and add a splash of broth if the pot is running dry.
4. Cook the polenta according to the package and stir in the butter. Remove the thyme, spoon excess fat off the braising liquid, and serve the ribs and carrots over the polenta with the sauce.

13. Baked Turkey Meatballs with Lemon Orzo

Serves 2 · 40 minutes

Bake the meatballs while the orzo cooks. A little milk in the crumbs keeps the mixture easy to shape, and dill ties the two parts together.

Ingredients

• ¼ cup plain panko breadcrumbs
• 2 tablespoons milk
• 10 ounces ground turkey
• 1 small garlic clove, grated
• 2 tablespoons chopped fresh dill, divided
• ¾ teaspoon kosher salt, divided, plus more for the pasta water
• ¼ teaspoon black pepper
• 1 tablespoon olive oil, divided
• ⅔ cup dry orzo
• 1 lemon, for 1 teaspoon zest and 1½ tablespoons juice

How to make it

1. Heat the oven to 425°F. Line a rimmed baking sheet with parchment rated for that temperature. Stir the panko and milk together in a bowl and let stand for 2 minutes.
2. Add the turkey, garlic, half the dill, ½ teaspoon salt, and the pepper. Mix gently, shape into twelve meatballs, about 1¼ inches across, and space them on the baking sheet. Brush the tops with 1 teaspoon oil. Bake for about 12–16 minutes, until the centers reach 165°F.
3. Meanwhile, cook the orzo in salted water according to the package. Drain, then toss with the remaining 2 teaspoons olive oil, the remaining dill and salt, and the lemon zest and juice. Taste and adjust the seasoning. Divide between two bowls and add the meatballs.

14. Sesame Tofu and Broccoli Rice Bowls

Serves 2 · 45–50 minutes

Toss the baked tofu in glaze just before serving so the edges keep some crunch. Start the rice first and let it cook while you prep the sheet pan.

Ingredients

• ½ cup dry jasmine rice
• 1 block extra-firm tofu (14 ounces), drained
• 8 ounces broccoli florets
• 1½ tablespoons neutral oil, divided
• 1½ tablespoons cornstarch
• 1½ tablespoons low-sodium soy sauce
• 1 tablespoon pure maple syrup
• 1 tablespoon unseasoned rice vinegar
• 1 teaspoon toasted sesame oil
• 1 teaspoon sesame seeds and 1 sliced scallion

How to make it

1. Heat the oven to 425°F and line a rimmed baking sheet with parchment rated for that temperature. Cook the rice according to the package. Meanwhile, blot the tofu and press it gently between clean towels for 10 minutes.
2. Cut the tofu into ¾-inch cubes. Toss with 1 tablespoon neutral oil, then the cornstarch. Spread on one side of the sheet with space around the pieces. Roast for 15 minutes.
3. Turn the tofu. Toss the broccoli with the remaining ½ tablespoon neutral oil and add it to the other half of the sheet. Roast another 12–16 minutes, until the broccoli is tender and the tofu edges are golden.
4. Whisk together the soy sauce, maple syrup, rice vinegar, and sesame oil. Toss the hot tofu with just enough glaze to coat it. Build the bowls with rice and broccoli, spoon over any remaining glaze, and add the sesame seeds and scallion.

15. Heart-Shaped Roasted Red Pepper Pizza

Serves 2 · About 50 minutes, including 30 minutes to temper the dough

Shape one medium pizza together on a sheet pan. Define the notch a little deeper than you want it to look when baked, since the rising dough softens the outline.

Ingredients

• 12 ounces refrigerated pizza dough
• 1 tablespoon olive oil
• ⅓ cup thick pizza sauce
• 4 ounces low-moisture mozzarella, shredded or thinly sliced
• ½ cup sliced jarred roasted red peppers, well drained and blotted
• 6 basil leaves
• All-purpose flour, as needed for shaping

How to make it

1. Let the dough sit at room temperature for about 30 minutes, or follow the package if it calls for longer. While it rests, heat the oven to 450°F with a rack in the lower third. Oil a sturdy rimmed baking sheet with the olive oil.
2. On a lightly floured surface, stretch the dough into an oval about 11 inches wide and transfer it to the pan. Pinch the lower end into a point and press a deep notch into the opposite end. Round off the two shoulders. If the dough keeps springing back, give it another 5 minutes to rest.
3. Spread the sauce thinly inside the edge. Add the mozzarella and the peppers. Bake for about 12–17 minutes, until the cheese bubbles, the edge browns, and the bottom is firm and golden. Scatter basil over the pizza after baking.

Plan the rest of dinner

What can I make ahead?

Mix the horseradish cream and refrigerate it before you start the steak, or make the pepper sauce through the blending step and chill it. Warm the sauce in the skillet and add the cream while the rigatoni boils. Leave the scallops and brown butter until close to serving.

How do I choose a side that won’t slow me down?

The steak, salmon, stuffed mushrooms, and tofu already have vegetables built in. If you pick pork chops, warm bread while the cherry sauce reduces. For creamy rigatoni or risotto, toss arugula with lemon and olive oil before you plate the main.

What dessert works after a rich main?

After short ribs or risotto, chocolate-dipped strawberries give you a small finish you can make ahead. The Valentine’s Day recipe roundup has the strawberry recipe and a few chilled desserts if you want something you can serve straight from the fridge.

Also Read

• 25 Valentine Decor Ideas From Heart Garlands to Flower-Filled Tables
• 14 Romantic Valentine’s Day Date Ideas at Home