Join Simply Cookin' Chef Mitzi Stinson in making a romantic, two-course Valentine's dinner for two - Shrimp Scampi with Linguini and Chocolate Macadamia Nut Mousse Pie.

The main course will be on the table in under 30 minutes, meaning you won't miss a "heart" beat with your special someone.

This easy and decadent dessert is sure to stir hearts and whips up like a dream in only 15 minutes.

Pair this two-course meal with sparkling cider for a dinner your sweetheart will love.

Difficulty: Easy (Shrimp Scampi & Chocolate Mousse Pie)

Prep Time: 20 minutes (Shrimp Scampi); 15 minutes (Chocolate Mousse Pie)

Cook Time: 10 minutes (Shrimp Scampi)

Refrigeration/Freezer Time: 1 hour (Chocolate Mousse Pie)

Yield: 4 to 6 servings (Shrimp Scampi); 8 servings (Chocolate Mousse Pie)

Recipe courtesy Kraft Kitchens (Shrimp Scampi) ; Simply Cookin' Chef Mitzi Stinson (Chocolate Mousse Pie)

Shrimp Scampi:

1 lb. linguini

4T butter

4T extra virgin olive oil, plus more for drizzling

1 large shallot, finely diced

5 cloves garlic, sliced

Pinch red pepper flakes, optional

20 large shrimp, about 1 lb., peeled and deveined or frozen, tail on

Kosher salt and freshly ground black pepper

1/2 cup dry white wine

1 lemon, juiced

1/4 cup finely chopped parsley leaves

Chocolate Macadamia Nut Mousse Pie:

1 graham cracker crust

1 box chocolate pudding mix

2 cups whipping cream

1 cup chopped macadamia nuts

1/2 cup powdered sugar

1tsp. white vanilla

Chocolate syrup or chocolate shavings for decoration, optional

Shrimp Scampi with Linguini:

For the pasta, put a large pot of water on the stove to boil.

When it has come to the boil, add a couple of tablespoons of salt and the linguini.

Stir to make sure the pasta separates; cover.

When the water returns to a boil, cook for about 6 to 8 minutes or until the pasta is not quite done.

Drain the pasta reserving 1 cup of the pasta water.

Meanwhile, in a large skillet, melt 2T butter in 2T olive oil over medium-high heat.

Saute the shallots, garlic, and red pepper flakes (if using) until the shallots are translucent, about 3 to 4 minutes.

Season the shrimp with salt and pepper; add them to the pan and cook until they have turned pink, about 2 to 3 minutes. If using frozen shrimp, heat only until they are warm.

Remove the shrimp from the pan; set aside and keep warm.

Add wine and lemon juice and bring to a boil.

Add 2T butter and 2T oil.

When the butter has melted return the shrimp to the pan along with the parsley and cooked pasta and reserved pasta water.

Stir well and season with salt and pepper.

Drizzle over a bit more olive oil and serve immediately.

Chocolate Macadamia Nut Mousse Pie:

Make the chocolate pudding mix according to the package instructions.

Set the pudding aside to rest for 5 minutes.

Meanwhile, whip 2 cups whipping cream with beaters.

Right before the cream peaks, beat in the powdered sugar and vanilla.

Add 1 cup chopped macadamia nuts and 1/2 cup of the whipping cream to the pudding.

Put the pudding mixture in the graham cracker crust and refrigerate or freeze until firm.

Once firm, top the pie with the remaining whipped topping and decorate with chocolate syrup or chocolate shavings.

For best results:
Freeze the pie before adding the whipped topping.

Serving suggestion:
Serving the pie frozen may make it easier to slice.