Food & dining

Sunday Supper

Dinner for your Valentine: shrimp two ways

Shrimp and spinach with olive oil croutons.

Karoline Boehm Goodnick for The Boston Globe

Shrimp and spinach with olive oil croutons.

One storm after another and frigid cold weather make the idea of bundling up for an evening out seem more like work than pleasure. If you’re staying in with your sweetie on Valentine’s Day, make a luxurious meal of shrimp. Gently wilt spinach and fold in toasty olive oil croutons. Top them with the sauteed shrimp, seasoned with a zesty combination of crushed red pepper, white wine, and lemon juice, enriched with a little butter.

If your squeeze is around to share the leftovers, stir some of the shrimp into a simple cream sauce and toss with fettuccine. Both dishes are easy and if you prepare them together, you’ll see how compatible you are at the stove. Good place to start.

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(For shrimp with spinach, shrimp with fettuccine)

1½ pounds medium shrimp

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1 tablespoon cold butter

¾ cup heavy cream

1 pound fresh baby spinach

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Sprig fresh thyme

½ bunch fresh parsley

2 cloves garlic

2 large shallots

½ lemon

¼ long baguette

Salt and pepper

½ cup olive oil

½ teaspoon crushed red pepper

¾ cup white wine

½ cup thinly sliced roasted red peppers (from a jar)

8 ounces dried fettuccine

Karoline Boehm Goodnick can be reached at kboehmgoodnick@gmail.com.
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