An absolute classic dish! Every good Italian has her take on this recipe. Here I keep it traditional and classic, as it is hard to improve upon perfection. Garlic, shallots and butter coat the shrimp. The addition of Meyer lemon juice and white wine gives it that acidic punch. We finish it all by tossing it with beautiful fresh-made pasta. It is so decant; so quick and easy to make. To create your own take, feel free to substitute couscous, cauliflower rice, or quinoa, which can be made a little bit more ahead than the fresh pasta. I’d love to see your posts of your takes on this classic, (don’t forget to tag me on social media @cucinacasam).

I remember as a child thinking a chocolate mousse was an animal!! As you know, it’s not, but a decadent and delicious classic dessert is a favorite of children and adults alike. This is perfect for entertaining, since it can be made in advance. The dark chocolate mousse is creamy, with just a hint of orange Cointreau. It’s simply sublime. I love the combination of orange, that fresh pop of citrus, which compliments the richness of the chocolate so perfectly. It’s one of my favorite combinations!

These cute little meringues add the perfect crunch to any dessert, or they are just heavenly on their own. I bet you can’t eat just one! For February, we colored the meringues pink for a festive little way to end this romantic meal.