No reservations required: Treat your valentine to dinner and dessert made with love

Valentine’s Day is one of the busiest nights of the year for restaurants, and if you’ve ever tried to snag a last-minute reservation, you know how quickly tables fill up.

But who says the perfect date night requires dining out? Sometimes, the most memorable meals are the ones made right at home — filled with love, thoughtful touches, and maybe even a little less stress.

This year, skip the crowded restaurants and long wait times. Instead, treat your special someone (or yourself!) to a cozy, home-cooked Valentine’s dinner.

I’m sharing my recipe for creamy shrimp pasta — it’s rich, indulgent, and comes together faster than you might think.

And no romantic meal is complete without dessert, so I’ve included my homemade fruit tart recipe to end the night on a high note. Light some candles, put on your favorite playlist, and enjoy a night in that’s just as special as any fancy night out.

Not only does a homemade meal taste better — because let’s be honest, everything’s better with a little love stirred in — but it’s also much easier on your wallet. Restaurant prices tend to skyrocket on Valentine’s Day, with prix fixe menus and markups on everything from appetizers to that glass of bubbly. Cooking at home means you can splurge on quality ingredients without the hefty price tag, leaving more room in your budget for a nice bottle of wine or even a little gift.

Plus, there’s something special about knowing you crafted the perfect meal from start to finish.

• My Bizzy Kitchen runs once a month in Food. Follow Biz Velatini on her blog at mybizzykitchen.com/, on Instagram @mybizzykitchen and Facebook at facebook.com/mybizzykitchen.

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Creamy Shrimp Pasta

8 ounces shrimp, peeled and deveined

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

1/2 teaspoon black pepper

1/2 teaspoon salt

1/2 cup jarred Alfredo sauce

1/2 cup pasta water (be sure to save some!)

4 ounces fresh pasta

2/3 cup fresh peas

1/2 teaspoon dried parsley

In a bowl, mix the shrimp, garlic powder, onion powder, paprika, salt and pepper. Toss to coat.

Heat a skillet with avocado oil spray over medium heat. Cook the shrimp for 2-3 minutes per side, depending on how big your shrimp are.

While the shrimp cook, cook the pasta according to package instructions. Save 1 cup of pasta water. Drain pasta.

In the same pan, add the alfredo sauce and up to 1 cup pasta water, depending on how thin you want your sauce. Toss in the pasta and stir in the peas. Place in a bowl and top with cooked shrimp.

Garnish with fresh or dried parsley.

Serves 2.

— Biz Velatini

Fruit Tarts

For the crust:

8 ounces graham crackers (about 1 sleeve)

4 tablespoons Greek yogurt

For the pastry cream:

2 cups unsweetened almond milk

6 tablespoons Splenda

4 tablespoons cornstarch

Pinch of salt

2 whole eggs

2 egg yolks

2 teaspoons vanilla extract

For the fruit glaze:

2 tablespoons sugar-free apricot preserves

2 teaspoons water

For the topping:

Fresh fruit of choice (e.g., berries, kiwi, mango, etc.)

Prepare the crust

Preheat your oven to 350°F.

Crush the graham crackers into fine crumbs using a food processor or by placing them in a Ziploc bag and crushing with a rolling pin.

Mix the graham cracker crumbs with Greek yogurt until the mixture holds together like wet sand.

Divide evenly among four tart pans (or a muffin tin for mini tarts). Press the mixture firmly into the bottoms and up the sides of each pan.

Bake for 8-10 minutes, then set aside to cool completely.

Make the pastry cream

In a medium saucepan, whisk together almond milk, Splenda, cornstarch, and a pinch of salt. Heat over medium heat until warm, stirring frequently.

In a separate bowl, whisk the eggs and egg yolks until smooth.

Slowly drizzle about 1/2 cup of the warm milk mixture into the eggs while whisking to temper them.

Pour the tempered egg mixture back into the saucepan, whisking constantly, and cook over medium heat until the mixture thickens (about 3-5 minutes).

Remove from heat and stir in the vanilla extract.

Cover with plastic wrap, pressing the wrap directly onto the surface to prevent a skin from forming. Chill in the refrigerator for at least 1 hour.

Assemble the tarts

Spoon the chilled pastry cream into the cooled tart crusts, spreading it evenly.

Arrange fresh fruit on top of the pastry cream in an artistic pattern.

Make the fruit glaze

In a small bowl, combine the apricot preserves and water. Microwave for 10-15 seconds until melted. Stir well.

Lightly brush the glaze over the fruit to give it a glossy finish and keep it fresh.

Refrigerate the assembled tarts for 30 minutes to set before serving. Enjoy!

Makes 4 tarts.

— Biz Velatini