◆ Lauren Delgado: Ideas for simple Valentine’s Day meals.

I’m all for going out to eat for a celebration — anything to get out of a sink full of dishes — but I draw the line at Valentine’s Day.

Our dining scene offers some incredibly delicious-sounding specials (see a roundup of them

on my blog, OrlandoSentinel.com/Foodie), but the expense along with the potential hubbub at restaurants on this day for romance usually keep me home.

I’ve celebrated Feb. 14 with a board-game night with friends (I’m a terrible winner), poring over cards and candy with family, and watching movies with my now-husband. I’ve learned through the years to keep things simple — not just with the activities, but with the meal as well.

It’s especially important on a day that can be fraught with high expectations (or, hey, just the fact that Valentine’s Day falls on a

Wednesday this year). An easy meal bolstered by cocktails and a dessert (perhaps supplied by your neighborhood bakery) can get those loving feelings going.

Need some inspiration? This recipe for The Dixie Firefly Cocktail from Dixie Vodka caught my interest when it arrived in my inbox recently.

Just shake up 1½ ounces black pepper vodka, an ounce of ruby red grapefruit juice, ¾ of an ounce lime juice and half an ounce simple syrup. Pour over ice and garnish with a fresh jalapeno. Talk about spicy.

To me, shrimp and pasta is the ultimate no-fuss meal. Both components can be ready in minutes. Simple and easily tweaked to fit a range of tastes.

If you’re looking for a simple Valentine’s meal, cook up about 12 ounces of your favorite pasta and try one of these shrimp recipes: Lemon shrimp: In a skillet over medium heat, melt two tablespoons butter. Add juice of one lemon, a tablespoon freshly chopped chives and 1 pound of large peeled and deveined shrimp. Cook until shrimp are pink, about 1-2 minutes on each side. Stir in a few handfuls of spinach and cook until wilted, 1-2 minutes. Stir in cooked pasta; add salt to taste and a teaspoon of lemon zest. Stir until well mixed. Serve.

Spicy garlic shrimp: In a skillet over medium heat, heat 1 tablespoon olive oil. When hot, add 3 minced garlic cloves, ½ teaspoon ground cumin, ½ teaspoon chili powder and red pepper flakes to taste. Heat for 30 seconds and add 1 pound large peeled and deveined shrimp. Cook until pink, about 1-2 minutes on each side. Stir in cooked pasta until its well mixed.

Bacon shrimp: Ina skillet over medium heat, heat 1 tablespoon olive oil. When hot, add 6 chopped uncooked bacon strips. Cook until crispy, about 6-8 minutes. Remove bacon and all but one tablespoon bacon fat. Add shrimp, a minced garlic clove and salt and pepper to taste. Cook shrimp 1-2 minutes on each side or until pink; remove. Add a cup of half-and-half and half-cup of grated Parmesan. Stir and simmer until the cheese has melted; add pasta, shrimp and bacon. Stir until thoroughly mixed. Serve.

To me, shrimp and pasta is the ultimate no-fuss meal.