Easy meals to prepare during Lent
Lent has long been a season of tradition and reflection, and most who observe it do not consume meat on Fridays.
If preparing seafood feels intimidating, try starting with dishes that are easy, familiar and approachable. For example, One-Pot Creamy Shrimp Scampi features a velvety sauce, earthy spinach and buttery, delicious shrimp – a recognizable and approachable recipe that can be a gateway to discovery. Frozen seafood is a perfect partner for familiar favorites like pasta, making it a playful, stress-free solution for encouraging exploration at mealtime.
“For many families, Lent often brings a shift at the dinner table – and this year, parents are turning it into an opportunity to try something new,” said Diana Rice, child nutritionist and registered dietitian. “When food feels approachable, it lowers stress for everyone. Familiar flavors help kids say ‘yes’ more often, and those positive moments can make seafood a feel-good part of family meals during Lent and beyond.”
When kids see foods that look and taste familiar – like the crunch of crispy fried shrimp – they may feel more comfortable giving it a try. That’s why discovery can extend beyond the dinner table to snack time, too.
Give kiddos the energy they need for homework assignments with Butterfly Shrimp Bruschetta, a quick solution for after-school or weekend snacking. As your pickier loved ones dive in for something new, those small wins can build confidence to try new things – one bite at a time.
One-Pot Creamy Shrimp Scampi
Prep time: 5 minutes
Cook time: 25 minutes
Servings: 4
1 package (12 ounces) frozen shrimp scampi
1 1/4 cups half-and-half or milk
1 1/4 cups chicken stock
8 ounces linguine noodles
6 cups fresh spinach
1/4 cup grated Parmesan cheese
4 lemon wedges
In large, high-sided saute pan, add shrimp and cook according to package directions. Remove shrimp to bowl and keep warm.
In same pan with scampi sauce, stir in half-and-half and stock. Bring to low boil. Add pasta. Cook, stirring occasionally, until pasta is cooked al dente, 8-10 minutes.
Stir in spinach and cook just until beginning to wilt. Stir reserved shrimp into pan.
To serve, divide shrimp scampi between four bowls and top each with grated Parmesan. Serve with lemon wedges.
Butterfly Shrimp Bruschetta
Prep time: 15 minutes
Cook time: 15 minutes
Servings: 6
1 package (9 ounces) breaded butterfly shrimp
1 baguette
3 garlic cloves, divided
6 tablespoons olive oil, divided
3 cups grape or cherry tomatoes, seeded and finely diced
1/3 cup chopped basil, plus additional for garnish
salt, to taste
pepper, to taste
Preheat oven to 425 F. Bake shrimp according to package directions and keep warm.
Slice baguette to match number of shrimp. Rub one garlic clove over one side of each slice of bread. Brush garlic-rubbed sides with 3 tablespoons olive oil. Set aside.
Finely dice remaining garlic.
In medium mixing bowl, stir tomatoes, remaining olive oil, diced garlic and 1/3 cup chopped basil. Season with salt and pepper, to taste, and set aside.
In large, hot skillet, working in batches, add baguette slices oil sides down and cook until browned around edges. Remove from pan.
Top each baguette slice with small spoonful of tomato mixture and one shrimp. Garnish with basil leaf.