25+ Elegant New Year’s Dinner Recipes for Two

2 weeks agoLast Updated: December 7, 2024

19 minutes read

New Year’s Eve is a time for reflection, celebration, and, of course, great food.

While large gatherings may be the norm for some, there’s something truly special about celebrating the occasion with an intimate dinner for two.

Whether you’re planning a cozy evening at home or seeking a memorable meal to enjoy with a loved one, having the right recipes is key to making the night unforgettable.

This collection of 25+ New Year’s dinner recipes for two is designed to offer a variety of delicious options that can suit any palate and occasion.

From indulgent seafood dishes to hearty comfort foods, these recipes are perfect for creating a romantic atmosphere and enjoying a sumptuous meal together as you bid farewell to the old year and welcome the new one.

Let’s dive into these wonderful dishes that will make your New Year’s dinner both festive and meaningful.

25+ Elegant New Year’s Dinner Recipes for Two

Celebrating New Year’s Eve with a delicious dinner for two is a wonderful way to start the year on a positive note.

Whether you’re opting for a luxurious lobster dinner or a comforting homemade pizza, these 25+ recipes offer something for every taste.

Preparing a meal for two allows for a more personalized experience, where you can savor each bite and enjoy each other’s company without the distractions of a large crowd.

As you close the chapter on one year and open the door to the next, make sure to toast to love, laughter, and good food with these unforgettable New Year’s dinner ideas for two.

Pan-Seared Filet Mignon with Garlic Herb Butter

Celebrate New Year’s Eve with a luxurious and perfectly cooked filet mignon, seared to perfection and topped with a decadent garlic herb butter. This easy-to-make yet indulgent dish is perfect for a romantic dinner for two. The tender, juicy steak paired with flavorful butter makes for an unforgettable dining experience to ring in the new year.

Ingredients:

2 filet mignon steaks (6-8 oz each)
2 tablespoons olive oil
Salt and pepper, to taste

3 tablespoons unsalted butter
2 garlic cloves, minced
2 teaspoons fresh rosemary, finely chopped

2 teaspoons fresh thyme, finely chopped
1 tablespoon fresh parsley, chopped (for garnish)

Instructions:

Preheat your oven to 400°F (200°C).
Season both sides of the filet mignon steaks with salt and pepper.
Heat a cast-iron skillet over medium-high heat and add olive oil.

Once the skillet is hot, sear the steaks for about 2-3 minutes on each side until golden brown.
Add the minced garlic, rosemary, thyme, and butter to the skillet. Tilt the pan to melt the butter and spoon it over the steaks for about 1-2 minutes.
Transfer the skillet to the preheated oven and roast the steaks for 5-6 minutes for medium-rare or longer for your desired doneness.

Remove the steaks from the oven and let them rest for 5 minutes before serving.
Garnish with fresh parsley and serve with your choice of side dishes.

This pan-seared filet mignon with garlic herb butter is the epitome of elegance, making it the perfect choice for a memorable New Year’s dinner. The tender steak, combined with the aromatic garlic and herbs, delivers an unforgettable flavor profile that will impress your loved one. It’s a simple yet decadent dish that requires minimal effort but offers maximum satisfaction—an excellent way to usher in the new year with style.

Lobster Tail with Champagne Cream Sauce

For a special and sophisticated New Year’s Eve dinner, lobster tail paired with a rich champagne cream sauce is a stunning choice. The lobster’s delicate sweetness complements the luxurious cream sauce, making for an elegant and indulgent meal. This recipe is easy to prepare and will make your celebration feel extra festive and refined.

Ingredients:

2 lobster tails

2 tablespoons unsalted butter
1/2 cup dry champagne
1/2 cup heavy cream

1/2 teaspoon garlic powder
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)

Lemon wedges (for serving)

Instructions:

Preheat the oven to 375°F (190°C).

Using kitchen scissors, carefully cut down the center of the lobster tails, stopping just before the tail fin. Gently pull the meat up and over the shell.
Place the lobster tails on a baking sheet and brush with melted butter. Season with salt, pepper, and garlic powder.
Bake the lobster tails in the oven for 12-15 minutes or until the meat is opaque and tender.

While the lobster is baking, prepare the champagne cream sauce. In a small saucepan, heat butter over medium heat. Add champagne and bring to a simmer. Let it reduce by half, about 3-4 minutes.
Stir in the heavy cream and let the sauce simmer for an additional 3 minutes until it thickens.
Once the lobster tails are cooked, plate them and spoon the champagne cream sauce over the lobster.

Garnish with fresh parsley and serve with lemon wedges on the side.

This lobster tail with champagne cream sauce brings together the best of luxury and simplicity for an extraordinary New Year’s Eve dinner. The combination of the sweet, tender lobster and the velvety, slightly tangy cream sauce offers a restaurant-quality dish at home. The champagne adds a festive touch, making this meal the perfect way to celebrate the occasion and indulge in something special together.

Stuffed Chicken Breast with Spinach and Sun-Dried Tomatoes

If you’re looking for a savory and hearty New Year’s dinner that still feels indulgent, stuffed chicken breast with spinach and sun-dried tomatoes is a fantastic choice. The chicken is filled with creamy cheese, spinach, and tangy sun-dried tomatoes, creating a flavor-packed bite in every piece. This dish offers a beautiful balance of richness and freshness, making it ideal for an intimate dinner for two.

Ingredients:

2 boneless, skinless chicken breasts
2 tablespoons olive oil

1/2 cup fresh spinach, chopped
2 tablespoons sun-dried tomatoes, chopped
1/2 cup cream cheese, softened

1/4 cup shredded mozzarella cheese
1/4 teaspoon garlic powder
Salt and pepper, to taste

1 tablespoon fresh basil, chopped (for garnish)

Instructions:

Preheat the oven to 375°F (190°C).

Carefully cut a pocket into each chicken breast, being careful not to cut all the way through.
In a mixing bowl, combine spinach, sun-dried tomatoes, cream cheese, mozzarella cheese, and garlic powder. Season with salt and pepper.
Stuff the chicken breasts with the mixture and secure with toothpicks to hold them together.

Heat olive oil in a skillet over medium heat. Once hot, add the stuffed chicken breasts and sear on each side for 2-3 minutes until golden brown.
Transfer the skillet to the preheated oven and bake for 15-20 minutes until the chicken is cooked through.
Remove the chicken from the oven, discard the toothpicks, and let rest for 5 minutes.

Garnish with fresh basil before serving.

Stuffed chicken breast with spinach and sun-dried tomatoes is a delightful dish that combines savory flavors with creamy, cheesy goodness. The richness of the filling contrasts beautifully with the lean chicken, making it a satisfying and elegant option for your New Year’s Eve dinner. This recipe offers both comfort and sophistication, ensuring your celebration is filled with delicious flavors and special memories.

Seared Scallops with Lemon Butter Sauce

Seared scallops with a zesty lemon butter sauce are an ideal choice for a quick, elegant New Year’s dinner. The scallops are perfectly seared to golden brown perfection on the outside, while remaining tender and juicy on the inside. The tangy lemon butter sauce complements the delicate flavor of the scallops, creating a dish that’s light yet indulgent, perfect for ringing in the New Year.

Ingredients:

6-8 large scallops, thawed and patted dry
2 tablespoons olive oil

Salt and pepper, to taste
4 tablespoons unsalted butter
2 garlic cloves, minced

1 tablespoon fresh lemon juice
Zest of 1 lemon
Fresh parsley, chopped (for garnish)

Lemon wedges (for serving)

Instructions:

Pat the scallops dry with paper towels to ensure a good sear. Season both sides with salt and pepper.

Heat olive oil in a large skillet over medium-high heat.
Once the oil is hot, add the scallops and sear for about 2-3 minutes per side until golden brown and cooked through. Avoid crowding the pan, cooking in batches if necessary.
Remove the scallops from the skillet and set them aside.

In the same skillet, melt the butter over medium heat. Add minced garlic and cook for about 30 seconds until fragrant.
Stir in the lemon juice and lemon zest, scraping up any bits left from the scallops.
Return the scallops to the skillet and toss gently to coat in the lemon butter sauce.

Plate the scallops and pour any remaining sauce over the top. Garnish with fresh parsley and serve with lemon wedges.

These seared scallops with lemon butter sauce make for an exquisite and elegant New Year’s dinner. The tender, caramelized scallops paired with the zesty, buttery sauce provide a fresh and flavorful experience that feels luxurious without being complicated to prepare. This light but indulgent dish is a perfect way to celebrate the arrival of the new year with style.

Pork Tenderloin with Apple Cider Glaze

A tender, succulent pork tenderloin glazed with a rich apple cider reduction is a comforting yet sophisticated dish for a New Year’s celebration. The sweet and tangy apple cider glaze infuses the pork with deep flavors, making every bite tender and juicy. This dish is easy to prepare and ideal for a cozy, intimate dinner, making it a perfect choice for welcoming in the new year.

Ingredients:

1 pork tenderloin (about 1 lb)
2 tablespoons olive oil

Salt and pepper, to taste
1 cup apple cider
2 tablespoons brown sugar

1 tablespoon Dijon mustard
1 tablespoon fresh thyme leaves
1 tablespoon butter

Instructions:

Preheat the oven to 400°F (200°C).
Season the pork tenderloin with salt and pepper.

Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the pork tenderloin on all sides until browned, about 2-3 minutes per side.
Transfer the skillet to the preheated oven and roast the pork for 20-25 minutes, or until the internal temperature reaches 145°F (63°C). Remove from the oven and let rest for 5 minutes.
While the pork rests, make the apple cider glaze. In a small saucepan, combine the apple cider, brown sugar, Dijon mustard, and fresh thyme. Bring to a simmer and cook until the sauce has reduced by half, about 8-10 minutes.

Stir in the butter until melted and the sauce is glossy.
Slice the pork tenderloin and drizzle with the apple cider glaze. Serve immediately.

This pork tenderloin with apple cider glaze is a wonderful choice for a memorable New Year’s dinner. The sweet, tangy glaze perfectly complements the tender, juicy pork, offering a balanced and flavorful meal that’s simple yet impressive. It’s a perfect centerpiece for a cozy celebration, full of warmth and delicious flavors to bring in the new year with your loved one.

Roast Duck Breast with Cherry Balsamic Sauce

For a luxurious and memorable New Year’s dinner, roast duck breast with a sweet and tangy cherry balsamic sauce is an exquisite choice. The rich, flavorful duck breast pairs beautifully with the cherry and balsamic sauce, which adds depth and complexity. This elegant dish is easy to prepare yet feels special and indulgent, making it ideal for a New Year’s Eve celebration.

Ingredients:

2 duck breasts, skin-on

Salt and pepper, to taste
1 tablespoon olive oil
1/2 cup fresh cherries, pitted and halved

1/4 cup balsamic vinegar
2 tablespoons honey
2 teaspoons fresh thyme leaves

1 tablespoon butter

Instructions:

Preheat the oven to 400°F (200°C).

Score the skin of the duck breasts in a crosshatch pattern. Season both sides with salt and pepper.
Heat olive oil in an ovenproof skillet over medium-high heat. Place the duck breasts skin-side down and cook for about 5-6 minutes, until the skin is crispy and golden brown.
Flip the duck breasts over and transfer the skillet to the preheated oven. Roast for 6-8 minutes, depending on your desired doneness.

While the duck is cooking, make the cherry balsamic sauce. In a small saucepan, combine the cherries, balsamic vinegar, honey, and thyme. Bring to a simmer and cook for about 5-6 minutes, until the sauce has reduced and thickened slightly.
Stir in the butter to finish the sauce, creating a glossy, smooth texture.
Remove the duck from the oven and let it rest for 5 minutes before slicing.

Drizzle the cherry balsamic sauce over the duck breast slices and serve.

Roast duck breast with cherry balsamic sauce is an elegant and indulgent dish that makes a bold statement for New Year’s Eve. The rich duck is beautifully complemented by the tangy-sweet cherry sauce, making every bite a celebration of flavor. This dish brings sophistication and luxury to the table, ensuring your New Year’s dinner is both memorable and extraordinary.

Crab Stuffed Mushrooms

Crab-stuffed mushrooms are a delightful appetizer or side dish that feels elegant yet is simple to make. The combination of tender mushrooms and a savory crab filling, topped with melted cheese, offers a burst of flavor in every bite. These bite-sized treats are perfect for a New Year’s dinner, adding a touch of sophistication to your celebration while keeping things light and fresh.

Ingredients:

12 large white mushrooms, stems removed
1/2 lb lump crab meat, drained and flaked

1/4 cup cream cheese, softened
1/4 cup mayonnaise
1/4 cup grated Parmesan cheese

1 tablespoon fresh parsley, chopped
1 teaspoon garlic powder
1 teaspoon lemon juice

Salt and pepper, to taste
1/4 cup shredded mozzarella cheese

Instructions:

Preheat your oven to 375°F (190°C).
Gently remove the stems from the mushrooms and set the caps aside.
In a bowl, combine the crab meat, cream cheese, mayonnaise, Parmesan cheese, parsley, garlic powder, lemon juice, salt, and pepper. Mix well until all ingredients are incorporated.

Stuff each mushroom cap with the crab mixture, pressing down gently to pack the filling.
Place the stuffed mushrooms on a baking sheet and sprinkle the tops with shredded mozzarella cheese.
Bake for 15-20 minutes, until the mushrooms are tender and the cheese is melted and golden.

Serve warm, garnished with extra parsley if desired.

These crab-stuffed mushrooms are a fantastic choice for your New Year’s dinner, providing a deliciously savory bite that combines the sweetness of crab with creamy cheese and tender mushrooms. They are perfect as an appetizer or a side dish and are sure to impress your guests with their elegant presentation and flavor. Easy to prepare but full of rich flavors, these stuffed mushrooms will elevate your celebration and make it a memorable occasion.

Roast Salmon with Dijon Herb Crust

Roast salmon with a Dijon herb crust is a flavorful and healthy New Year’s dinner option that is both easy to prepare and visually stunning. The tangy Dijon mustard pairs perfectly with fresh herbs and creates a crispy, savory crust on the salmon, while the flesh remains tender and flaky. This dish offers a sophisticated yet light option for your celebration dinner, providing a deliciously balanced meal.

Ingredients:

2 salmon fillets, skin-on
2 tablespoons Dijon mustard

2 tablespoons olive oil
1 tablespoon fresh parsley, chopped
1 tablespoon fresh thyme, chopped
1 teaspoon garlic powder
Salt and pepper, to taste
1 lemon, sliced (for garnish)

Instructions:

Preheat your oven to 375°F (190°C).
Place the salmon fillets on a lined baking sheet, skin-side down.
In a small bowl, mix together the Dijon mustard, olive oil, parsley, thyme, garlic powder, salt, and pepper.
Spread the Dijon herb mixture evenly over the top of the salmon fillets.
Roast the salmon in the oven for 12-15 minutes or until it reaches your desired level of doneness. The salmon should flake easily with a fork.
Remove from the oven and garnish with lemon slices before serving.

Roast salmon with Dijon herb crust is a delightful dish that perfectly balances fresh, vibrant flavors with rich, tender fish. The herb and mustard crust adds a savory depth to the salmon, making it a memorable centerpiece for your New Year’s dinner. Light, healthy, and quick to prepare, this dish offers a wonderful way to celebrate the occasion while keeping the meal feeling fresh and vibrant.

Vegetarian Wellington with Mushroom and Spinach Filling

A vegetarian Wellington is a fantastic meatless option for a special New Year’s dinner. The flaky puff pastry is filled with a savory mushroom and spinach mixture, providing a rich, umami flavor and a satisfying texture. This dish is a beautiful and indulgent alternative to traditional Wellington and is sure to impress anyone at your table, making it an ideal choice for a celebratory meal.

Ingredients:

1 sheet puff pastry, thawed
2 cups fresh spinach, chopped
1 cup cremini mushrooms, finely chopped
1/4 cup onion, finely chopped
2 tablespoons butter
1/2 cup cream cheese, softened
1/4 cup grated Parmesan cheese
1/4 teaspoon garlic powder
Salt and pepper, to taste
1 tablespoon olive oil
1 egg, beaten (for egg wash)

Instructions:

Preheat the oven to 375°F (190°C).
In a skillet, heat the butter over medium heat. Add the onions and mushrooms and sauté until softened, about 5-6 minutes.
Add the spinach and cook until wilted. Season with salt, pepper, and garlic powder. Remove from heat and let the mixture cool slightly.
Stir in the cream cheese and Parmesan cheese until the mixture is well combined. Set aside.
Roll out the puff pastry sheet on a lightly floured surface.
Spread the mushroom and spinach filling down the center of the pastry.
Carefully fold the pastry over the filling, sealing the edges and trimming any excess dough.
Place the Wellington seam-side down on a baking sheet and brush with the beaten egg.
Bake for 25-30 minutes, or until the pastry is golden and puffed up.
Let rest for 5 minutes before slicing and serving.

The vegetarian Wellington with mushroom and spinach filling is a stunning, hearty, and flavorful option for a New Year’s dinner. The flaky, golden puff pastry envelops a savory, creamy filling that’s rich in flavor yet light in texture. Perfect for those who prefer a meatless dish or as an elegant side to complement other meals, this Wellington will add a festive touch to your New Year’s Eve celebration.

Beef Tenderloin with Red Wine Reduction

Beef tenderloin with a rich red wine reduction is the epitome of indulgence and sophistication for a New Year’s dinner. The tender, melt-in-your-mouth beef pairs beautifully with a deep, savory sauce made from red wine, shallots, and butter. This dish is perfect for those seeking a luxurious yet simple meal that will leave a lasting impression on your New Year’s celebration.

Ingredients:

2 beef tenderloin steaks (about 6 oz each)
2 tablespoons olive oil
Salt and pepper, to taste
1/2 cup red wine (preferably Cabernet Sauvignon)
1/4 cup beef broth
1 small shallot, finely chopped
2 tablespoons unsalted butter
1 tablespoon fresh thyme leaves

Instructions:

Preheat your oven to 400°F (200°C).
Season the beef tenderloin steaks with salt and pepper on both sides.
Heat olive oil in an oven-safe skillet over medium-high heat. Sear the steaks for 3-4 minutes on each side until browned.
Transfer the skillet to the preheated oven and roast the steaks for 6-8 minutes for medium-rare, or longer depending on your desired doneness. Remove the steaks from the skillet and let them rest while you make the sauce.
In the same skillet, add the chopped shallot and cook over medium heat for 2-3 minutes, until softened.
Pour in the red wine, scraping up any browned bits from the skillet. Add the beef broth and bring the sauce to a simmer. Let it reduce by half, about 5-7 minutes.
Stir in the butter and thyme, and cook for another 2 minutes, until the sauce is glossy and thickened.
Serve the beef tenderloin steaks with the red wine reduction sauce drizzled on top.

Beef tenderloin with red wine reduction is a luxurious dish that combines the rich flavor of perfectly cooked beef with a sophisticated, savory sauce. The tenderness of the beef paired with the depth of the red wine reduction makes for a memorable New Year’s dinner. It’s an ideal choice for an elegant and indulgent celebration, offering a perfect balance of flavors that will delight any guest.

Lobster Tail with Garlic Herb Butter

Lobster tail with garlic herb butter is a classic and decadent choice for a New Year’s dinner. The sweet, delicate lobster meat is enhanced by a luscious garlic butter sauce, bringing a rich, aromatic flavor to each bite. This dish feels both luxurious and simple to prepare, making it an excellent option for a festive and indulgent meal.

Ingredients:

2 lobster tails, thawed
1/4 cup unsalted butter, melted
3 garlic cloves, minced
1 tablespoon fresh parsley, chopped
1 teaspoon fresh lemon juice
Salt and pepper, to taste
Lemon wedges, for serving

Instructions:

Preheat the oven to 425°F (220°C).
Using kitchen scissors, carefully cut down the top of the lobster tails and gently pull apart the shell. Loosen the lobster meat from the shell but leave it attached at the base.
Place the lobster tails on a baking sheet, shell side down.
In a small bowl, mix the melted butter, minced garlic, parsley, lemon juice, salt, and pepper.
Spoon the garlic herb butter mixture generously over the lobster meat.
Roast the lobster tails in the oven for 10-12 minutes, or until the lobster meat is opaque and tender.
Serve the lobster tails with additional garlic butter and lemon wedges on the side.

Lobster tail with garlic herb butter is a stunning and indulgent New Year’s dinner that feels luxurious but is surprisingly easy to prepare. The sweet, tender lobster meat is complemented perfectly by the rich garlic butter sauce, making this dish a true showstopper. This elegant dish is sure to make your New Year’s celebration memorable and is perfect for a special dinner with your loved one.

Stuffed Bell Peppers with Quinoa and Black Beans

Stuffed bell peppers filled with a savory quinoa and black bean mixture are a hearty and flavorful option for a New Year’s dinner. This vegetarian dish is not only healthy but also bursting with flavor, making it a great choice for those who want a lighter, more wholesome meal without sacrificing taste. The bell peppers are roasted until tender and the stuffing is a delicious combination of quinoa, black beans, and spices.

Ingredients:

2 large bell peppers (red, yellow, or orange)
1/2 cup quinoa, cooked
1/2 cup black beans, drained and rinsed
1/4 cup corn kernels (fresh, frozen, or canned)
1/2 teaspoon cumin
1/2 teaspoon chili powder
Salt and pepper, to taste
1/4 cup shredded cheddar cheese (optional)
1 tablespoon fresh cilantro, chopped

Instructions:

Preheat the oven to 375°F (190°C).
Cut the tops off the bell peppers and remove the seeds and membranes. Place them in a baking dish.
In a bowl, combine the cooked quinoa, black beans, corn, cumin, chili powder, salt, and pepper. Mix well.
Stuff the bell peppers with the quinoa mixture, pressing down gently to pack the filling.
If using cheese, sprinkle the shredded cheddar on top of the stuffed peppers.
Cover the baking dish with aluminum foil and roast the peppers for 25-30 minutes, or until the peppers are tender.
Garnish with fresh cilantro and serve warm.

Stuffed bell peppers with quinoa and black beans are a flavorful, filling, and healthy New Year’s dinner option. The roasted bell peppers provide a tender, slightly smoky flavor that complements the savory quinoa and black bean filling. This dish is a perfect choice for anyone looking for a nutritious, plant-based meal that’s both satisfying and festive, making it ideal for a wholesome New Year’s celebration.

Chicken Marsala with Mushrooms

Chicken Marsala is a classic Italian dish that features tender chicken breasts cooked in a rich, flavorful Marsala wine sauce with earthy mushrooms. The sauce is made by simmering the wine with butter, garlic, and herbs, resulting in a savory and slightly sweet flavor that complements the chicken perfectly. This dish is ideal for a cozy and elegant New Year’s dinner, offering a perfect balance of simplicity and sophistication.

Ingredients:

2 boneless, skinless chicken breasts
Salt and pepper, to taste
1/2 cup all-purpose flour
2 tablespoons olive oil
1/2 cup Marsala wine
1/2 cup chicken broth
1 cup sliced mushrooms (cremini or button)
2 tablespoons unsalted butter
2 cloves garlic, minced
1 tablespoon fresh parsley, chopped

Instructions:

Season the chicken breasts with salt and pepper. Dredge them in flour, shaking off any excess.
Heat olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 3-4 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the mushrooms and cook for 3-4 minutes, until they soften and begin to brown.
Add the garlic and cook for an additional minute, until fragrant.
Pour in the Marsala wine and chicken broth, stirring to combine. Bring to a simmer and cook for 5-7 minutes, allowing the sauce to reduce slightly.
Stir in the butter, then return the chicken to the skillet and simmer for 2-3 minutes to heat through and coat the chicken in the sauce.
Garnish with fresh parsley before serving.

Chicken Marsala with mushrooms is a flavorful and comforting dish that adds a touch of sophistication to any New Year’s dinner. The savory wine sauce, rich with butter and garlic, perfectly complements the tender chicken and earthy mushrooms. Whether served with a side of mashed potatoes or pasta, this dish is sure to become a favorite for any festive occasion.

Shrimp Scampi with Lemon and Garlic

Shrimp scampi is a light, zesty, and flavorful dish that combines succulent shrimp with a simple yet delicious garlic and lemon butter sauce. The addition of fresh parsley and a touch of white wine adds depth to the sauce, making this a refreshing and elegant choice for a New Year’s dinner. It’s quick to prepare, yet feels special enough for a celebration meal.

Ingredients:

12 large shrimp, peeled and deveined
2 tablespoons olive oil
4 cloves garlic, minced
1/4 cup white wine
1/4 cup unsalted butter
1 tablespoon fresh lemon juice
1/2 teaspoon red pepper flakes (optional)
Salt and pepper, to taste
1/4 cup fresh parsley, chopped
Zest of 1 lemon
1/2 pound pasta (linguine or spaghetti)

Instructions:

Cook the pasta according to package instructions. Drain and set aside.
While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add the shrimp and season with salt and pepper. Cook for 2-3 minutes per side until pink and opaque. Remove the shrimp from the skillet and set aside.
In the same skillet, add the garlic and cook for 1 minute, until fragrant.
Pour in the white wine, scraping up any browned bits from the skillet. Let the wine simmer for 2-3 minutes.
Add the butter, lemon juice, and red pepper flakes (if using), stirring until the butter is melted and the sauce is smooth.
Return the shrimp to the skillet, then toss in the cooked pasta, lemon zest, and fresh parsley. Stir until everything is well-coated in the sauce.
Serve immediately, garnished with additional parsley and lemon wedges if desired.

Shrimp scampi with lemon and garlic is a bright, flavorful dish that’s perfect for a light yet indulgent New Year’s dinner. The fresh, zesty sauce brings out the natural sweetness of the shrimp, while the pasta provides a comforting base. It’s an elegant and easy-to-make option that will impress guests with its vibrant flavors and delightful aroma.

Herb-Crusted Rack of Lamb

A herb-crusted rack of lamb is a show-stopping dish that is both elegant and full of flavor. The lamb is coated in a mixture of fresh herbs, garlic, and breadcrumbs, then roasted to perfection, resulting in a juicy, tender cut of meat with a crispy, aromatic crust. Paired with a simple side, this dish becomes the centerpiece of a memorable New Year’s dinner.

Ingredients:

1 rack of lamb (8 ribs), trimmed and frenched
2 tablespoons olive oil
Salt and pepper, to taste
1 tablespoon Dijon mustard
1/2 cup fresh breadcrumbs
1/4 cup fresh parsley, chopped
2 tablespoons fresh rosemary, chopped
2 cloves garlic, minced
1 tablespoon fresh thyme leaves
1/4 cup grated Parmesan cheese

Instructions:

Preheat your oven to 400°F (200°C).
Season the rack of lamb with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sear the lamb for 2-3 minutes on each side until golden brown.
Remove the lamb from the skillet and brush with Dijon mustard.
In a bowl, combine the breadcrumbs, parsley, rosemary, garlic, thyme, and Parmesan cheese. Press the mixture onto the lamb to coat it evenly.
Place the lamb on a roasting rack in a baking dish and roast in the oven for 15-20 minutes for medium-rare, or longer if desired.
Remove from the oven and let the lamb rest for 5-10 minutes before slicing into individual chops.
Serve with roasted vegetables or mashed potatoes.

Herb-crusted rack of lamb is a sophisticated and flavorful dish that will make your New Year’s dinner feel truly special. The savory, aromatic crust pairs beautifully with the tender lamb, making each bite a rich and satisfying experience. This dish is sure to impress your guests and is perfect for those seeking a bold and elegant main course for their celebration.

Note: More recipes are coming soon!

2 weeks agoLast Updated: December 7, 2024

19 minutes read